These vegan carrot cake muffins are one of those recipes I keep coming back to when I want something cozy but still practical. They’re softly spiced, not too sweet, and packed with shredded carrot, oats, nuts, and little bits of dried fruit- so they actually keep you full. I’ve been making these a lot lately for easy breakfasts and snacks I can grab on busy days, and they never last long in our kitchen. It started as a way to use up extra carrots, and now it’s one of those feel-good bakes I make knowing everyone will happily reach for one.
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If you’re into the cozy, not-too-sweet breakfast like these Vegan Carrot Cake Muffins, there are a few other recipes you’ll probably love having on rotation. If you enjoyed this, Vegan Zucchini Muffins are a great next bake – they’ve got a similar wholesome feel and are perfect for using up extra veggies. For something heartier, Green Banana Bread is ideal when you want a slice-and-go breakfast that really keeps you full. Or try Blueberry Overnight Oats for a completely different, no-bake option that’s great for busy mornings.
Why You’ll Love This Recipe
- Straightforward to make with simple ingredients and minimal prep.
- Naturally filling thanks to the oats, carrots, and nuts, making them a solid breakfast or snack.
- Works well for meal prep and freezing without losing texture.
- Easy to adapt with different add-ins or based on dietary needs.
Ingredients You’ll Need
This recipe is very straightforward and comes together with simple pantry staples. You’ll find the full recipe card with exact measurements and step-by-step instructions at the bottom of the post, but for your convenice, here’s a shopping list of everything you’ll need.
- Ground flax
- Oat milk
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Maple syrup
- Neutral oil (such as vegetable or sunflower)
- Fresh carrots
- Chopped pecans or walnuts
- Rolled oats
- Dried cranberries or raisins
Instructions
Follow along with this step-by-step guide to make your Carrot Cake Muffins. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Mix the ground flax and oat milk in a large bowl and set aside until thickened.
Step Two: In a separate bowl, combine the dry ingredients and stir until evenly mixed.
Step Three: Add the maple syrup and oil to the flax mixture and stir until smooth.
Step Four: Add the dry ingredients to the wet mixture and stir just until combined.
Step Five: Fold in the shredded carrots, oats, nuts, and dried fruit.
Step Six: Divide the batter into the muffin pan and bake until set. Let cool briefly before removing.
Storage
These muffins are best the day they’re baked, but they keep well for a couple of days too. Store them in a sealed container in the fridge for up to two days, or freeze them for up to a month if you want to get ahead. When you’re ready to eat, reheat in the oven or microwave until just warmed through – they’re especially good slightly warm.
Expert Tips
Grate the carrots finely using the small holes on your grater – smaller shreds melt into the batter and keep the muffins extra moist instead of chunky.
FAQ
Yes, I recommend peeling them. Carrot skins can be a bit tough and don’t always soften fully in muffins, especially when they’re baked fairly quickly.
Freshly grated carrots are best here. Pre-shredded carrots tend to be drier and thicker, which can make the muffins less moist. Grating them yourself makes a noticeable difference.
The biggest thing is not overmixing – stir just until the flour disappears. Finely grated carrots also help, as they blend into the batter and release moisture as they bake.
Yes, they freeze really well. Let them cool completely, then store in a freezer-safe container for up to a month. I usually reheat them straight from frozen until just warmed through.
Serving Suggestions and More Recipes
I usually enjoy these muffins just as they are, slightly warm with a cup of coffee or tea, but they’re also great dressed up a little. A smear of nut butter makes them more filling, or you can serve them with some fruit and yogurt for an easy breakfast plate. They’re also perfect to pack as a snack—easy to grab, not messy, and still satisfying a few hours later.
If you loved these Carrot Cake Muffins, you might also enjoy Buckwheat Banana Bread for another easy, snackable bake. For something more filling, Vegan Baked Oats are a great warm breakfast option. Or try Mango Overnight Oats when you want a quick, no-bake breakfast for busy mornings.
If you make these vegan carrot cake muffins, I’d really love to know what you think. Leave a comment and let me know how you enjoyed them, or share them with a friend who’s always looking for easy breakfast ideas. And if you bake a batch, don’t forget to tag me on Instagram @glowdiaries___ I love seeing your versions come to life in your kitchens.
Carrot Cake Muffins
Ingredients
- 3 tbsp ground flaxseed approx. 20 g
- ¾ cup oat milk approx. 210 ml
- 2 cups all-purpose flour approx. 240 g
- 1 tbsp baking powder approx. 12 g
- ½ tsp fine salt approx. 3 g
- ½ tsp ground cinnamon approx. 1 g
- ¼ tsp ground nutmeg approx. 0.5 g
- ½ cup maple syrup approx. 120 ml
- 6 tbsp vegetable oil approx. 90 ml
- 1½ cups shredded carrot from 2–3 medium carrots; approx. 120 g
- ½ cup chopped pecans or walnuts approx. 55 g
- ½ cup rolled oats approx. 45 g
- ⅓ cup dried cranberries or raisins approx. 45 g
Instructions
- Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners).
- In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- Peel and shred the carrots.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir until well distributed. This step helps reduce stirring time later and prevents tough muffins.
- To the flax mixture, add the maple syrup and oil. Stir until smooth.
- Add the flour, mixture. Stir until just mixed. Do not over stir.
- Fold in the shredded carrot, oats, pecans, and cranberries.
- Fill the grease muffin tins to 1/4”/6mm below the top.
- Bake for 25-30 minutes until a skewer inserted comes out clean.
- Allow to cool for at least 10 minutes before removing from muffin pan.
- Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days or be frozen for up to 1 month. Reheat in the oven before eating.
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