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Vegan Carrot Cake Muffins
4.5 from 63 votes

Vegan Carrot Cake Muffins

Vegan Carrot Cake Muffins blend grated carrots and warming spices like cinnamon, allspice, cloves, and nutmeg into a thick batter using almond milk, oil, and an egg replacer. The muffins bake to a moist, tender crumb with a cozy spice profile. Optional raisins add sweetness and texture. These muffins bake evenly in a greased pan without liners, producing a rustic look suitable for breakfast or snacks.

Prep Time
10 mins
Cook Time
20 mins
Cooling Time
10 mins
Total Time
40 mins
Servings: 10 servings
Calories: 148 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 egg use your favorite brand, large; or equivalent amount of egg replacer product to keep vegan
  • ¾ cup granulated sugar
  • ½ cup almond milk I used Vanilla but Original or Unsweetened may be substituted, So Delicious Dairy Free Organic
  • ¼ cup coconut oil vegetable, or canola oil, 1 tablespoon, melted
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour 3 tablespoons
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • ¼ to ½ teaspoon cloves ground
  • ¼ to ½ teaspoon ground nutmeg
  • ¼ teaspoon salt or to taste
  • ¾ cup carrot about 1 large peeled and trimmed carrot, grated
  • raisin I used a raisin blend, plus a few more for sprinkling on top (1/2 cup chopped walnuts may be substituted, optional, 1/2 cup

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan in 10 cavities (you’re making 10 rather than 12 muffins unless your pan runs small); set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
  3. Add the flour, baking powder, cinnamon, allspice, cloves, nutmeg, salt, and stir until just combined; don’t overmix.
  4. Add the carrots, optional raisins, and stir to combine. The batter is on the thicker side by design.
  5. Divide batter equally among the 10 cavities of the prepared pan. Each cavity should be about 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Tip – Sprinkle a few carrot shreds on top of each muffin and if you’re using raisins, add a couple extra raisins to the tops of each muffin for visual appeal.
  6. Bake for about 20 to 22 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early.
  7. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.

Notes

  • Store muffins airtight at room temperature for up to 5 days or freeze airtight for up to 6 months.
  • Use a floured cooking spray or grease and flour muffin pan cavities to prevent sticking; liners are optional.
  • Sprinkle extra carrot shreds or raisins atop muffins before baking for added texture and appearance.

Nutrition Information

Serving 1serving Calories 148kcal (7%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Cholesterol 37mg (12%) Sodium 177mg (7%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 148

% Daily Value*

Serving 1serving
Calories 148kcal 7%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 37mg 12%
Sodium 177mg 7%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.