Vegan Carrot Muffins

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Introduction

These vegan carrot muffins are perfectly moist, warmly spiced, and made with wholesome ingredients like shredded carrots and oats. They are an easy, satisfying treat you can feel good about enjoying any time of day. You’ll love how simple they are to mix up, requiring no special equipment or egg replacements.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup unsweetened plain non-dairy milk
• 1/2 cup applesauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 cups shredded carrots

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, whisk together the all-purpose flour, old fashioned oats, coconut sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.
3. In a separate medium bowl, combine the non-dairy milk, applesauce, apple cider vinegar, and pure vanilla powder (use half this amount if you prefer less rich vanilla flavor). Stir well.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined; a few dry streaks are okay.
5. Fold in the shredded carrots until evenly distributed throughout the batter, being careful not to overmix.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Streusel Topping: Before baking, make a quick crumble topping by mixing a couple tablespoons of the dry oat and flour mixture from the bowl with a little extra coconut sugar and cinnamon. Sprinkle it over the filled muffin cups.
• Mini Muffins: Bake the batter in a mini muffin tin for 12-15 minutes for a bite-sized treat.
• Muffin Tops: Spread the batter into a greased muffin top pan or shape into rounds on a parchment-lined baking sheet for a higher crust-to-soft-center ratio.
• Add-Ins: After mixing, fold in up to 1/2 cup of raisins, chopped walnuts, or shredded coconut for extra texture.

Tips for Success

• Freshly Shred Carrots: Use the large holes on a box grater for the best texture. Pre-shredded carrots are often too dry and thick.
• Check for Doneness: Ovens vary. Start checking at 22 minutes. The muffins are done when they spring back lightly to the touch.
• Cool Completely: For the best texture and to prevent sogginess, allow the muffins to cool fully on a wire rack before storing.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven for a few minutes until warm.

FAQ

Can I use a different type of sugar?

Yes, you can use an equal amount of brown sugar or regular granulated sugar as a substitute for coconut sugar.

My batter seems thick. Is that correct?

Yes, this is a thick batter due to the oats and shredded carrots. This helps create a moist, dense muffin rather than a light, cakey one.

Why is there apple cider vinegar in the recipe?

The vinegar reacts with the baking soda to help the muffins rise. It also helps to sour the non-dairy milk, creating a buttermilk-like effect that adds tenderness.

Can I make these gluten-free?

This recipe has not been tested gluten-free. For best results, use a 1:1 gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.

Do I need to squeeze moisture from the shredded carrots?

Can I omit the oats?

For best texture, it’s recommended to keep them. If necessary, you can substitute them with an equal amount of additional all-purpose flour, but the muffins will be less hearty.