Vegan Carrot Muffins

Vegan Carrot Muffins Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


▢ 1 ½ cups All Purpose Flour (188g)

▢ 1 cup Light Brown Sugar (200g)

▢ 1 teaspoon Baking Soda

▢ 1 teaspoon Baking Powder

▢ ½ teaspoon Salt

▢ 1 teaspoon Cinnamon

▢ ½ teaspoon Nutmeg

▢ ¼ teaspoon Ground Ginger

▢ 2 Flax Eggs (2 Tablespoons Gound Flaxseed + 6 Tablespoons Hot Water)

▢ 1 ¾ cups Grated Carrot (192g)

▢ ½ cup Canola Oil or Vegetable Oil

▢ 1 teaspoon Vanilla Extract

▢ 1 teaspoon Apple Cider Vinegar

▢ 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the muffins before baking.


1Preheat the oven to 350°F (180°C). Line a muffin tray with muffin liners.

2Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger. Mix together.

3Prepare your flax eggs by mixing 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.

4Add the flax eggs, grated carrot, canola oil, vanilla extract and apple cider vinegar. Mix into a thick batter. If you have any difficulty with the batter coming together then just step away from the bowl for a couple of minutes, which will give the carrots time to release more moisture into the bowl. When you come back you'll be able to mix it into a thick batter.

5Add chopped walnuts and mix in.

6Divide the batter evenly between the 12 muffin liners in the muffin tray.

7Bake for 22-25 minutes. Check for doneness by inserting a toothpick into the center of one of the muffins. It should come out clean.

8Transfer the muffins to a wire cooling rack to cool and then enjoy!

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