There’s something about carrot anything that screams springtime to me, and this easy vegan carrot muffin recipe is no exception. I set out to make this recipe because I was craving my Mom’s homemade carrot cake. She’s pretty famous amongst our friends/family for her carrot cake recipe- it’s seriously that good.
Her carrot cake recipe is probably one of the only foods that I truly miss being vegan. But last year, I decided to adjust her recipe using vegan alternatives, and it turned out amazing. This year, because I know so many of us have less access to ingredients like white flour, I thought I’d make a carrot muffin recipe that has a similar flavor profile to carrot cake, but less sweet and more nourishing.
This carrot muffin recipe is packed with nutritious goodness like oat flour, which can easily be made by grinding oats into a fine flour in a blender or food processor. Oats are an amazing source of plant-based iron, fiber, and whole grains, helping to feel fuller and energized for longer. These carrot muffins incorporate carrots and bananas, which most of us have on hand already. They also rely on a chia egg as the binder to replace a real egg, but if you don’t have chia, ground flax will work just as well!
I hope you all love this recipe as much as I do! If you try it out, leave me a comment and rating down below, and don’t forget to tag me on Instagram!
Vegan Carrot Muffin Recipe
This healthy vegan carrot muffin recipe relies on pantry staples and will keep you feeling nourished and satisfied! The perfect easy breakfast, snack or dessert!
- 1 tbsp chia seeds
- 2.5 tbsp water
- 1.5 cups whole wheat spelt flour
- 1 cup oat flour can be made by grinding oats in a blender or food processor
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mashed banana about 2 large bananas
- 3/4 cup grated carrot
- 3/4 cup plant-based milk
- 3 tbsp coconut oil melted
- 1/3 cup walnuts optional
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp vanilla
Preheat oven to 375 F. Line muffin tin with muffin wrappers, or grease pan with a little bit of coconut oil or vegan butter.
In a small bowl, combine chia seeds and water and let sit for 5 minutes.
In a large bowl, combine spelt flour, oat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves. Whisk well to combine.
In a medium bowl, combine chia gel, mashed banana, carrot, plant-based milk, coconut oil, and vanilla. Stir until well incorporated.
Add wet ingredients into dry ingredients along with walnuts (if using). Stir until just incorporated (do not over-mix).
Portion batter into muffin tins (about 1/4 cup per tin) until 2/3 full.
Bake for 15-17 minutes, or until a toothpick comes out clean when inserted. Enjoy!
These muffins can be frozen for up to 1 month!
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