These are the best carrot cake muffins and they're so easy! These Carrot Cake Muffins are the perfect healthy way to start the day! They are tender, moist, and super fluffy. These muffins are made in minutes and with a handful of ingredients that are found anywhere. You can make these carrot cake muffins gluten-free if needed. They're a good-for-you breakfast that everyone in your home will love!
Carrot Cake Muffin Ingredients
- Carrots: To make these carrot cake muffins super moist and delicious, we use freshly and finely grated carrots in the batter.
- Milk: To keep these carrot cake cupcakes vegan, we use plant-based milk such as unsweetened almond milk or oat milk in our batter. If you are not vegan or dairy-free, regular milk will work.
- Maple Syrup: We use maple syrup to sweeten our muffin batter. If you don't have maple syrup, free to substitute cane sugar, light brown sugar, or coconut sugar.
- Butter: To keep make vegan carrot cake muffins, we use melted vegan butter in the batter. It makes the cupcakes super moist and tender. If you are not vegan or dairy-free, regular butter will work.
- Apple Cider Vinegar: Apple cider vinegar gives the carrot cake muffins a little zing. If you don't have apple cider vinegar, lemon juice will work as a substitute.
- Baking Essentials: We use baking powder, baking soda, vanilla, and salt in our vegan carrot cake batter to help the muffins and taste delicious.
- Spices: We use a combination of cinnamon, nutmeg, ground cloves, and ginger.
- Flour: We recommend using regular or gluten-free all purpose flour in these carrot cake muffins. Our favorite gluten-free flour is King Arthur Measure for Measure.
- Oats: We use old fashioned rolled oats or quick cooking oats to add texture to our muffins and make them a bit healthier and more filling.
How To Make These Carrot Muffins
Step 1: Begin by preheating the oven to 350. Line 12 muffin molds with paper liners and lightly spray them with baking spray to keep the muffins from sticking to the papers.
Step 2: Prepare the batter by mixing the grated carrots, plant-based milk, melted vegan butter, maple syrup, vanilla, baking powder, baking soda, salt, cinnamon, and pumpkin pie spices to together. Then, add the flour and oats and mix until a batter forms.
Step 3: Fill the 12 lined muffin molds with the batter and bake in the oven for about 20-25 minutes or until the muffins are golden.
Step 4: Serve the muffins cooled or warm. They taste wonderful spread with a little vegan butter.
Carrot Cake Muffins Add-Ins
- Raisins: Try folding ¼ cup of raisins into your prepared carrot cake muffin batter.
- Nuts: Try adding ¼ cup of crushed or chopped walnuts or pecans to your carrot cake muffin batter. These nuts are softer and more tender than other nuts, making them the perfect carrot cake muffin addition.
- Seeds: Add two tablespoons of flax seeds or chia seeds to your muffin batter to boost the fiber and make this tasty breakfast even healthier!
- Shredded Coconut: Fold ⅓ cup of shredded coconut into your carrot cake muffin batter before baking.
Frequently Asked Questions
We recommend storing these at room temperature in a sealed container for 3-5 days. Refrigeration dries out most baked goods so we do not recommend storing them in the fridge.
Yes! Try my Moist Vegan Carrot Cake recipe here!
Yes! Try my carrot cake cupcakes with vegan cream cheese frosting here!
Carrot Cake Muffins
Ingredients
Carrot Cake Muffins Ingredients
- 1 cup unsweetened almond or oat milk regular milk will also work
- 1 cup finely grated carrots
- ½ cup maple syrup
- ¼ cup melted vegan butter regular butter will also work
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup rolled oats or quick cooking oats
Instructions
Carrot Cake Muffins
- Preheat your oven to 350 degrees. Line 12 muffin molds with paper liners.
- In a large mixing bowl, mix the butter, carrots, almond milk, maple syrup, vinegar, vanilla, cinnamon, salt, baking soda, and baking powder together. Then, mix in flour and oats until just combined.
- Pour the batter into 12 lined muffin molds (I suggest spraying the paper liners with non stick spray to keep the muffins from sticking) and bake for 25 minutes.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Crystal says
Hi there! The description includes vanilla but it is not in the ingredient list!
JillianGlenn says
Thanks for the catch! I will update the recipe 🙂
Shola says
Have you tried resting the batter overnight to increase rise? If so, did you add the shredded carrots after?
Jillian Glenn says
I have not, these rise quite well! But, refrigerating the batter overnight shouldn't be an issue. You may need to add a splash of almond milk the next day before baking as the fridge can dry out your batter.