Easy Vegan Carrot Muffins
These easy vegan carrot muffins are a healthier sweet treat that are great for both dessert and breakfast! Make these in under 30 minutes with minimal effort, and keep in the fridge for meal prep. Gluten-free and refined sugar free.
You know what’s even better than cake? Cake for breakfast, in any form. But you really hit the jackpot when the sweet treat in quesion is secretly on the healthier side. Aka, homemade, without any refined sugar, 100% dairy-free and vegan. Yet given how delicious it is, you would never know.
LOOKING FOR MORE HEALTHY VEGAN SWEET TREAT IDEAS? FIND THEM IN MY RECIPE EBOOK, ‘EASY VEGAN UNDER 30 MINUTES’!
Sounds too good to be true? Well, not anymore, with these easy vegan carrot cake muffins that you just won’t be able to resist!
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Easy Vegan Carrot Cake Muffins
Oh my, I am just so, so excited to share these with you guys. Getting healthy gluten-free baking right is often a challenge, so it’s always super satisfying to me when something matches the idea in my head perfectly. Also, shoutout to my amazing mum Olga who is always such a huge help with recipe development!
Now, let’s discuss these scrumptious carrot cake muffins. The texture is my favourite thing about these: crunchy on the outside with a soft centre and plenty of chewiness, just what you’d expect from next-level muffins. They carry just the right amount of sweetness; not too much, which is ideal for breakfast.
Eat them either by themselves, or add your favourite frosting to turn these vegan carrot muffins into cupcakes. I love to slice them in half and smother each one in peanut butter, or add to soy yoghurt bowls for a luxurious start to my morning.
Main ingredients and substitutions
- Oat flour. You can make this yourself by simply adding gluten-free oats to a blender or food processor and pulsing a couple of times to form a flour.
- Ground flax. Helps add texture and nutrients.
- Baking powder.
- Baking soda.
- Mashed banana. This is perfect for adding that chewy banana bread texture.
- Maple syrup. You can also use agave, but then they won’t be refined sugar free.
- Chia eggs. This works as an egg replacer in this recipe. Each chia egg is made from 1 tbsp chia seeds and 2.5 tbsp water, left to stand aside for around 5 minutes.
- Coconut oil. To make these oil-free, replace with a nut or seed butter of your choice. You can leave it out altogether, but this will take away from the moistness.
- Grated carrot. Don’t worry, these muffins definitely don’t taste like salad!
How to make gluten-free vegan carrot muffins
STEP 1: Preheat the oven to 180 degrees C/350 F.
STEP 2: Add the dry ingredients (oat flour, ground flax, baking powder, baking soda) to a large mixing bowl. Mix together well.
STEP 3: In a separate mixing bowl, whisk together the wet ingredients (mashed banana, maple syrup, chia eggs, coconut oil).
STEP 4: Add the wet ingredients to the dry. Mix together really well, then fold in the grated carrot.
STEP 5: Distribute the batter evenly between muffin cases, arranging them on a baking tray. Bake for 20-22 minutes, until a toothpick comes out clean but they are still soft on the inside.
How to store vegan muffins
- You can store these in the fridge, in an airtight container, for up to a week.
- These vegan carrot cake muffins are also freezer-friendly. Store in the freezer for up to a month, defrosting at room temperature or in the microwave as needed.
Tips and tricks for the best breakfast muffins
- If you want to add a little bit of crunch, throw in a handful of nuts or seeds of your choice.
- To turn these into chocolate muffins, add a tbsp of cacao powder.
- Try these with vegan chocolate chips for an extra layer of indulgence!
- Be sure not to leave these in the oven for too long, or bake at too high a temperature, as you want them to retain a moist centre.
- If you’re not a fan of carrot, try these with grated apple instead.
You will love these vegan carrot muffins!
- Healthier than traditional muffins, made without any dairy, eggs or refined sugar. You won’t feel heavy after eating them.
- Great for serving either as breakfast or dessert.
- Super versatile! See my suggestions and substitutions above for some ideas.
- Effortlessly gluten-free.
- Perfect for meal prep and for lunch boxes. I love eating them as a quick snack on-the-go.
- Effortless and beginner-friendly. This is not a vegan baking recipe that’s complicated/easy to mess up when you have little experience.
Other healthy vegan sweets
- Vegan chocolate banana bread
- Chocolate chip coconut flour muffins
- Homemade peanut butter cups
- Almond Cookies
- Banana oatmeal cookies
Let me know in the comments: what’s your favourite sweet treat to have for breakfast? If you give these easy vegan carrot muffins a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe: Easy Vegan Carrot Muffins (Gluten-free)
- 1 cup gluten-free oat flour
- 2 tbsp ground flax
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large banana, mashed
- 1/3 cup maple syrup
- 2 chia eggs, see recipe notes
- 2 tbsp coconut oil, melted
- 2/3 cup carrot, grated
- Conventional oven
- Mixing bowl x 2
- Muffin cases
- Baking tray
- Preheat the oven to 180 degrees C/350 F.
- Add the dry ingredients (oat flour, ground flax, baking powder, baking soda) to a large mixing bowl. Mix together well.
- In a separate mixing bowl, whisk together the wet ingredients (mashed banana, maple syrup, chia eggs, coconut oil).
- Add the wet ingredients to the dry. Mix together really well, then fold in the grated carrot.
- Distribute the batter evenly between muffin cases, arranging them on a baking tray. Bake for 20-22 minutes, until a toothpick comes out clean but they are still soft on the inside.