Easy Vegan Carrot Muffins

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4.5 from 4 votes

Easy Vegan Carrot Muffins

These are the tastiest muffins ever!! Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!
My Notes:
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Meal Type: Breakfast, Dessert, Snacks
Keyword: carrot, muffins
Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Soy-Free
Tool: Oven
Ingredient: Carrots
Servings: 12 muffins
Calories: 251kcal
Ingredients
Dry Ingredients:
  • 1 1/2 cup(s) all-purpose flour
  • 3/4 cup(s) white sugar
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) nutmeg
Wet Ingredients:
  • 3/4 cup(s) plant-based milk (such as soy or oat)
  • 1/2 cup(s) light oil (such as canola or vegetable)
  • 1 tablespoon(s) lemon juice or apple cider vinegar
  • 1 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) peeled and grated carrots (about 2 medium carrots)
  • 1/2 cup(s) chopped walnuts (optional)
  • 1/2 cup(s) shredded coconut, sweetened or unsweetened (optional)
Instructions
  • Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
  • In a large bowl whisk together all the dry ingredients.
  • In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut. Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
  • Divide the batter evenly among the prepared muffin tin. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Carrot muffins can be stored at room temperature for 3 - 4 days or frozen in an air-tight container.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Serving: 1muffin (recipe makes 12) | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 190mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2731IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan