5 from 21 votes
Vegan Spiced Carrot Muffins
Vegan Spiced Carrot Muffins combine grated carrots, ground flaxseed, oats, and warm spices like cinnamon, nutmeg, and ginger for a moist and hearty texture. The recipe uses coconut oil and almond milk to keep the muffins dairy-free and plant-based. The oats add a slight chewiness while a topping of extra oats gives a pleasant rustic appearance. These muffins are suitable for a breakfast option or snack, offering natural sweetness from brown sugar and a balanced spice profile without overwhelming the carrot flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
254 kcal
Course:
Dessert, Breakfast, Snacks, Baked Goods, Brunch
Cuisine:
American
Ingredients
- 2 tbsp Flaxseed ground
- ⅓ cup water
- 2 cups all-purpose flour
- 1 cup rolled oats plus 2 tbsp for topping
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil
- 2 cups carrot about 3 medium carrots, grated
- 1 cup almond milk unsweetened
- ¾ cup brown sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
- In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.
- Place the coconut oil in a microwave-safe, medium-size bowl. Microwave at 50% power in 20-second increments until just melted. Remove from the microwave and stir in the carrots, almond, milk, brown sugar, and vanilla extract. Add the flaxseed mix; stir to combine.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
- Divide the batter between muffin tins; just over ⅓ cup per tin (I use a trigger-handle ice cream scoop). Top with the remaining 2 tablespoons oats.
- Bake the muffins until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, 15–18 minutes. Let the muffins cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
254kcal
(13%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
215mg
(9%)
Potassium
147mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
3565IU
(71%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 254
% Daily Value*
| Serving | 1muffin | |
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 215mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 3565IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.