Vegan Carrot Muffins

My vegan carrot muffins are the make-ahead vegan breakfast you need! These delightfully fluffy and flavorful pastries are full of protein and fiber AND made without any refined sugars. They’re also perfectly portable, making them an ideal choice for your morning commute.

Disclosure: This post may contain affiliate links.

This post was sponsored by Bob’s Red Mill. All thoughts and opinions are mine.

Are you looking for an easy grab-n-go snack that is packed with protein, filled with fiber, and brimming with delicious flavor?

Then look no further! These wholesome vegan carrot muffins are exactly what you are craving. They are light, fluffy, tender, and deliciously spiced for the perfect pastry.

With just 20 minutes of prep, you can quickly have a tray of these wholesome vegan muffins. Eat them for breakfast, as a post-workout snack, or even as dessert. Conveniently wrapped and portioned from the get-go, these muffins are the super hack that has saved me from many morning meltdowns.

Oh, and just because they are healthy, don’t go getting the wrong idea! These muffins are moist, tender, and downright delicious.

Recommended Ingredients & Equipment

Nothing fancy to see here! This recipe for healthy vegan muffins requires a pretty short list of easy-to-find ingredients; most of which you probably already have on hand!

Here is everything you’ll need:

My Go-To Flour & Oats

Bob’s Red Mill is a 100% employee-owned company, one of only 8,000 companies in the US to achieve this spectacular feat. If that weren’t enough to celebrate, they also have one of the largest lines of organic whole grain foods in the country.

For over three decades, the company has been committed to providing people everywhere with the best quality, whole grain foods available. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. Their minimally processed foods are about as close to nature as you can get, and they package everything in clear bags so you can see the quality of their products for yourself!

Not only are whole grains packed with nutrition, but they also taste delicious. These oats are the best on the market, and they’re certified gluten-free!

Find Bob’s Red Mill at your local grocery store to see why I’m such a huge fan of their fabulous product line.

Recommended Equipment

For all my vegan muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affiliate links)

Step-by-Step Instuctions

Step One – Preheat & Spray

Preheat the oven to 375F. Spray a muffin tin with cooking spray. Line it with muffin holders and spray again. Set aside.

Pro Tip: You don’t have to use muffin holders. If you prefer, you can place the batter directly in the muffin tin. Just make sure to spray thoroughly.

Step Two – Soak to Oats

In a small-sized bowl combine the non-dairy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Don’t skip this step! Soaking the oats is important for a fluffy texture. The oats are ready when they have doubled in size and absorbed most of the milk.

Step Three – Make the Flax Egg

Ground 2 tablespoons of flaxseeds to a fine powder. This is best done in a coffee grinder. Alternatively, you can look for flax meal at your local grocery store and skip the grinding altogether. Add 6 tablespoons of water and whisk together. Set aside until the mixture is thick and gelatinous. It should be similar in texture to that of whisked eggs.

Pro Tip: If you don’t have flaxseeds, you can also use chia seeds or chickpea flour. For a complete list of substitutions, check out my vegan guide to egg replacers.

Step Four – Make the Batter

While the oats soak, mix together the flour, oats, baking powder, baking soda, spices, and salt until everything is uniformly combined.

In a separate bowl, combine the wet ingredients, including the carrots, soaked oats, and flax eggs. Add the wet ingredients to the dry and mix in until the flour is evenly hydrated and the batter is uniform.

Gently fold in the walnuts.

Pro Tip: Take care not to overmix the batter or the muffins will become dense and gummy.

Step Five – Scoop and Bake

Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.

Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.

Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.

Serving and Storing

Serving – As soon as the muffins are cool enough to handle, feel free to dig right in! They’re excellent warm or at room temperature. For some added richness, feel free to slather with a bit of vegan butter or cream cheese.

Storing – These muffins will keep at room temperature for up to 5 days. Be sure to keep them well sealed to prevent them from going stale. You can also freeze these muffins for up to a month. Let thaw at room temperature for a few hours (perfect for tossing into a lunchbox in the morning!).

Frequently Asked Questions

More Vegan Muffin Recipes

• Blueberry Muffins
• Lemon Poppy Seed Muffins
• Banana Nut Muffins
• Chocolate Zucchini Muffins
• Chocolate Chip Muffins

Check out all my vegan muffin and pastry recipes for more inspiration.

Healthy Vegan Carrot Muffins

My vegan carrot muffins are the make-ahead vegan breakfast you need! These delightfully fluffy and flavorful pastries are full of protein and fiber AND made without any refined sugars. They're also perfectly portable, making them an ideal choice for your morning commute.

4.67 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 224kcal

Author: Sarah McMinn

Ingredients

• 2 Flax Eggs
• 1/2 cup Rolled Oats
• 1/2 cup Non-Dairy Milk
• 1 3/4 cup All-Purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/2 teaspoon Cinnamon
• 1/2 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 1 rounded cup Carrots, shredded
• 1 very ripe Banana, mashed
• 1/3 cup Applesauce
• 1/3 cup Maple Syrup
• 1/4 cup Coconut Oil melted
• 1 cup Walnuts chopped

US Customary – Metric

Instructions

• Preheat the oven to 375. Spray a muffin tin with cooking spray. Line it with muffin holders and set aside.
• In a small jar combine the soy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Note: Don't skip this step. Soaking the oats is important if you want fluffy muffins. 
• While oats soak, make the flax eggs. Ground 2 tablespoons of flaxseeds to a fine powder. Add 6 tablespoons of water and whisk together. Set aside until the mixture is thick and gelatinous; it should be the consistency of whipped eggs.
• Mix together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, combine the wet ingredients, including the carrots, mashed banana, soaked oats, and flax eggs. Add the wet ingredients to the dry and mix in until the flour is evenly hydrated and the batter is uniform. Fold in walnuts.
• Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
• Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.

Notes

Serving and Storing – For some added richness, feel free to slather with a bit of vegan butter or cream cheese. These muffins will keep at room temperature for up to 5 days. Be sure to keep them well sealed to prevent them from going stale. You can also freeze these muffins for up to a month. 

Make in Advance – If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.

Recipe Tips

1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
3. Baking soda becomes activated as soon as the liquid is added. To ensure that you don’t waste the leavening power, be sure to put the muffins in the oven as soon as your batter is divided among the cups.
4. I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.
5. Do not open the oven door while the muffins are baking. This causes the structure to fall leaving you with a dent in the middle of your muffins. You can check for doneness after 20 minutes.

Variations – For a gluten-free version use Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 

 

Nutrition

Calories: 224kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 180mg | Fiber: 5g | Sugar: 7g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg