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Vegan Carrot Muffin on a small plate with a cinnamon stick.
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5 from 6 votes

Vegan Carrot Muffins

These Vegan Carrot Muffins taste like eating carrot cake for breakfast! They dairy-free and eggless and are packed with grated carrot and spices like cinnamon and ginger. And they make up incredibly moist and tender!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Muffins
Calories: 157kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Bowl
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Muffin Tin
  • 12 Cupcake Liners

Ingredients

  • 1 ⅔ Cups All-Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
  • 1 ½ teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅔ Cup Light Brown Sugar, tightly packed
  • ⅓ Cup Canola Oil
  • ½ Cup Non-Dairy Milk I used So Delicious Coconut Milk
  • 2 teaspoon Vanilla
  • 2 Cups Grated Carrot this is 8 oz of carrots. See note!
  • 1 tablespoon Turbinado Sugar optional

Instructions

  • Preheat oven to 350* F and line a muffin tin with paper liners.
  • In a medium bowl, whisk the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
    1 ⅔ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 ½ teaspoon Ground Cinnamon, 1 teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg
  • In a large bowl combine brown sugar, canola oil, non-dairy milk, and vanilla. Stir to combine, then add the grated carrots and stir once more.
    ⅔ Cup Light Brown Sugar, tightly packed, ⅓ Cup Canola Oil, ½ Cup Non-Dairy Milk, 2 teaspoon Vanilla, 2 Cups Grated Carrot
  • Pour the dry ingredients into the wet ingredients and stir with a spatula just until a batter forms. See note.
  • Use a spoon or an ice cream scoop to fill the muffin tins ⅔ of the way full with batter. This recipe makes exactly 12 muffins. Then, sprinkle the top of the batter with turbinado sugar (optional).
    1 tablespoon Turbinado Sugar
  • Bake the muffins in a 350* oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.

Notes

Be sure to wash and peel the carrots, then grate them on the large side of a box grater! 
Do not use pre shredded carrots. I find them to be too thick.
When mixing the dry ingredients into the wet ingredients, mix just until the batter is formed and no dry streaks remain. The batter will look lumpy from the carrots and that's okay.
To store: place the muffins into an airtight container and store at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Serving: 1Muffin | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 232mg | Potassium: 155mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3198IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg