Whether you are looking for a healthy snack on the go, a healthy vegan muffin recipe for toddlers or a lunchbox treat packed with hidden veggies, these Vegan Carrot Muffins are always a delicious option!
These Vegan carrot muffins are a super easy take on a classic Carrot Cake, but with no-dairy and no eggs! They also make great healthy carrot muffins for toddlers and kids, but don't worry... adults will love them too!
To make these vegan carrot muffins, there are two ingredients that are essential: the carrots of course, but also the grated apple that brings a delicious natural sweetness to the cake, as well as a great moist texture!
To make these healthy Carrot Cake Muffins, you will need (see quantities below):
- Coconut Oil: melted
- Milk: any of your preferred Plant Based / Dairy-Free Milk. Go for Soy for a neutral flavour or something like Almond or Coconut Milk to add an extra flavour to these muffins!
- Lemon Juice
- Egg Replacer: see below
- Brown Sugar
- Plain / AP Flour
- Baking Powder + Baking Soda
- Carrots: grated
- Apple: grated
- Spices: Cinnamon, Ginger, Nutmeg
- Chopped Walnuts (optional)
How to use an Egg Replacer
Egg Replacers are products you can find in health food store or specialised food stores to replace the use of eggs in baking. They can be super useful to make a classic recipe eggless or vegan.
Each brand will have slightly different instruction on how to use the Egg Replacer, but usually, the powder will need to be mixed with a ratio of water to activate it.
Depending on if you need to use yolk, white or a full egg, the quantity of water will vary. With the "No Egg" from Orgran I used, I had to mix 1 teasp. of egg replacer powder with 2 tbsp of water.
If using another brand, make sure you follow the instructions on the package to replace 2 Eggs!
You can read more about Egg Replacer here!
How to make Vegan Carrot Cake Muffins
There are a few steps to complete before putting this vegan carrot cake recipe together: first, grate the carrots and apple and let them drain to remove any excess of moisture, then prepare your egg replacer.
Once these steps are done, you can start to prepare the moist carrot cake muffins!
- Using a Food Processor or a simple Grater, thinly grate your Carrots and Apple. Place in a thin mesh sieve and gently press on it to remove any moisture. You want them to be as dry as possible. Set aside to drain.
- Prepare your Egg Replacer for 2 Eggs according to the instruction on the package.
- In a bowl, mix the melted Coconut Oil, Milk, Lemon Juice and Egg Replacer.
- Whisk in the Sugar, then the rest of the dry ingredients: Flour, Baking Powder, Baking Soda and Spices.
- Finally, fold in the grated Carrots and Apple. Optionally, also add the thinly chopped Walnuts.
These mini Eggless Carrot Cakes will keep well at room temperature for up to 3 days when kept in an air-tight container. It is always helpful to place some paper towel above and below each row of muffins to absorb any extra moisture.
The healthy Carrot Muffins can also be made ahead and frozen for a few months! To freeze them, let them cool down completely first then wrap them individually in a layer of cling wrap and aluminium foil.
They can also be kept together in a large air-tight, freezer-friendly container. Thaw overnight when ready to eat or place back in the oven for 5 minutes to defrost.
More Healthy Treats and Snacks
- No Bake Peanut Butter Cookies (Vegan)
- Vegan Banana Bread (GF + Sugar-Free)
- Vegan Avocado Chocolate Mousse
- No Bake Blueberry Tartlets (Vegan)
- Raw Raspberry Cheesecake Cups
- Vegan Chocolate Sandwich Cookies
- Almond Flour Peanut Butter Cookies (GF+Vegan)
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Vegan Carrot Muffins
- 1/3 cup (90ml) Coconut Oil, melted
- 1/2 cup (120ml) Plant-Based Milk - (I used Soy)
- 3 tbsp (45ml) Lemon Juice
- 2 teasp. Egg Replacer (or flaxseed eggs) with 4 tbsp of water (see note 1)
- 1/3 cup (60gr) Brown Sugar
- 1 1/2 cup (225gr) Plain Flour
- 1 1/2 teasp. Baking Powder
- 1/2 teasp. Baking Soda
- 2 teasp. Cinnamon Powder
- 1 teasp. Ground Ginger Powder
- 1 teasp. Nutmeg Powder
- 1 cup (about 2 large) Carrots, grated
- 1 small Apple, grated
- 1/3 cup Walnuts, chopped (optional)
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Preheat your oven on 180'C / 350'F. Line a Muffin Tray with paper cups or grease them well.
- Using your food processor or a traditional grater, grate the Carrots then the Apple and drain well to remove as much of the moisture as possible. Set Aside.
- In a small bowl, prepare your Egg Replacer for 2 Eggs with the amount of water required on the package of your Egg Replacer (I used 4 tbsp of Water - see note 1).
- In a large bowl, mix the melted Coconut Oil, Plant-Based Milk, Lemon Juice and Egg Replacer.
- Whisk in the Brown Sugar, then stir in the rest of the dry ingredients: Plain Flour, Baking Powder, Baking Soda, Cinnamon Powder, Ground Ginger Powder and Nutmeg Powder.
- Fold in the Grated Carrots and Apple to create a homogenuous batter, then add the chopped walnuts (optional). Stir for a few seconds to combine.
- Pour a little bit of batter into each muffin cup and bake for 15 to 20 minutes or until the tip of a knife comes out clean. Transfer onto a cooling rack to cool down.
- Read the instruction on the package of your Egg Replacer for the exact quantity of water required. The quantity of Eggs being replaced in this recipe is 2.