Vegan Carrot Muffins Recipe
Tender, spice-infused carrot muffins with a moist crumb, crunchy walnuts, and warming cinnamon notes, perfect for breakfast or an afternoon treat.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp ground flaxseed</li><li class="ingredients-single-item">6 tbsp water</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">200ml plant-based milk (oat or almond)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g carrots, finely grated</li><li class="ingredients-single-item">75g walnuts, chopped (optional)</li><li class="ingredients-single-item">50g raisins (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin cases</li><li class="equipment-single-item">Box grater</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with paper cases. Make your flax eggs by combining the ground flaxseed with water in a small bowl. Stir well and set aside for 5-10 minutes until it becomes gelatinous. This mixture will act as your egg replacer by providing the binding structure that eggs normally contribute.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. This thorough mixing ensures the leavening agents and spices are evenly distributed throughout the batter for consistent flavor and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, mix the brown sugar, vegetable oil, plant-based milk, vanilla extract, and the prepared flax eggs. Whisk until smooth and the sugar has mostly dissolved. The oil will provide moisture that stays throughout the baking process, resulting in tender muffins that don't dry out quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the wet ingredients to the dry ingredients and stir gently just until combined - you should still see some flour streaks. Over-mixing develops gluten, which can make your muffins tough rather than tender, so restrain yourself from stirring too vigorously or too long.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the grated carrots, chopped walnuts (if using), and raisins (if using) with a spatula until just distributed. The moisture from the freshly grated carrots will continue to hydrate the batter, creating wonderfully moist muffins with natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the 12 muffin cases, filling each about 3/4 full. The batter should be quite thick but still scoop-able. If it seems too dry, add a tablespoon of plant milk; if too wet, sprinkle in a little more flour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched. Avoid opening the oven door during the first 15 minutes of baking as the sudden temperature change can cause your muffins to sink.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This brief rest in the tin allows the muffins to set up properly while they're still fragile from the heat. Once cooled, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for a quick breakfast option!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these carrot muffins gluten-free?
Yes! Simply substitute the plain flour with a gluten-free all-purpose flour blend. For best results, choose a blend with xanthan gum already included to help with binding. You may need to add an extra tablespoon of plant milk as gluten-free flours often absorb more moisture.
How do I store baked carrot muffins to keep them fresh?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Defrost at room temperature or microwave for 20-30 seconds for a quick breakfast option.
What can I use instead of walnuts for nut-free carrot muffins?
For nut-free versions, simply omit the walnuts or replace them with pumpkin seeds, sunflower seeds, or hemp seeds for crunch. You could also add extra raisins, dried cranberries, or even dairy-free chocolate chips for added texture and flavour.
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