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!
Ingredients
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.
Recipe FAQs
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 below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Vegan Carrot Muffins
Ingredients
- 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)
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- 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.
Notes
- 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.
Megan Ellam says
How delicious do these look. Syvie everyone of your recipes makes me want hungry. I am not sure if this is a good thing or a bad one.... haha!
A Baking Journey says
That's my ultimate goal so I would say it's a good thing haha!
Paula Montenegro says
They look incredibly fluffy and moist! I'm saving this recipe and trying it soon. The last time I attempted healthy, dairy-free muffins they were nothing like these. Thanks for sharing!
A Baking Journey says
Hope these one turn out better for you! Thanks Paula 🙂
Farah says
I love the rare fuss free vegan dessert. These look wonderful and so delicious for autumn! Thanks for the recipe!
A Baking Journey says
An easy vegan recipe made without fancy ingredients; that's the dream isnt it!?
Adrianne says
Those walnuts Sylvie are the perfect touch!! They look fantastic as always. You definitely are a baker lady. Yum, can't wait to try them. Cheers.
A Baking Journey says
Thanks Adrianne, love the crunchiness of the walnuts 😉
Katie Crenshaw | A Fork's Tale says
I love how healthy these Vegan Carrot Cake Muffins. They are perfect for a tasty breakfast on the go or an afternoon snack. I am going to have to make a big batch of these.
A Baking Journey says
Thanks Katie, glad you liked the recipe!
Helen of Fuss Free Flavours says
I love making muffins, such a good breakfast idea. These look and sound utterly delicious with a perfect blend of flavours and ingredients. The slight spicing goes perfectly with the carrot.
A Baking Journey says
I know what you mean, they are so perfect for an easy and quick breakfast!
Jacqui Bellefontaine says
These look really tasty. Thank you for linking them to #CookBlogShare
A Baking Journey says
Thanks Jacqui
Cat | Curly's Cooking says
These look so light and tasty.
A Baking Journey says
Thanks Cat!
Alexandra @ It's Not Complicated Recipes says
I would love one of these with my coffee right now! They look so delicious.
I can't wait to enjoy a batch of these soon!
A Baking Journey says
They would go great for a nice cup of coffee!