Easy Vegan Carrot Muffins

Name: Easy Vegan Carrot Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cup(s) all-purpose flour; 3/4 cup(s) white sugar; 2 teaspoon(s) baking powder; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) nutmeg; 3/4 cup(s) plant-based milk ((such as soy or oat)); 1/2 cup(s) light oil ((such as canola or vegetable)); 1 tablespoon(s) lemon juice or apple cider vinegar; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) (about 2 medium carrots) carrots (peeled and grated ); 1/2 cup(s) chopped walnuts ((optional)); 1/2 cup(s) shredded coconut (sweetened or unsweetened (optional))

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4.17 from 6 votes

Easy Vegan Carrot Muffins

These are the tastiest muffins ever!! Each muffin is bursting with sweet carrots, crunchy walnuts, chewy coconut, cinnamon, and nutmeg. Making these the BEST carrot muffins you will ever taste!

My Notes:

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Prep Time10

Cook Time25

Total Time35

Meal Type: Breakfast, Dessert, Snacks

Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Soy-Free

Tool: Oven

Ingredient: Carrots, cinnamon, walnuts

Servings: 12 muffins

Ingredients

Dry Ingredients:

1 1/2 cup(s) all-purpose flour
3/4 cup(s) white sugar
2 teaspoon(s) baking powder
1 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
1/4 teaspoon(s) nutmeg

Wet Ingredients:

3/4 cup(s) plant-based milk (such as soy or oat)
1/2 cup(s) light oil (such as canola or vegetable)
1 tablespoon(s) lemon juice or apple cider vinegar
1 teaspoon(s) vanilla extract
1 1/2 cup(s) (about 2 medium carrots) carrots peeled and grated
1/2 cup(s) chopped walnuts (optional)
1/2 cup(s) shredded coconut sweetened or unsweetened (optional)

US Customary - Metric

Instructions

Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
In a large bowl whisk together all the dry ingredients.
In a medium bowl mix together the plant-based milk, oil, lemon juice, and vanilla extract. Then stir in the carrots, walnuts, and coconut. Pour the wet carrot mixture into the dry ingredients bowl and stir until just combined. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
Divide the batter evenly among the prepared muffin tin. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Carrot muffins can be stored at room temperature for 3 - 4 days or frozen in an air-tight container.

Notes

Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.

Nutrition

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