Gluten-Free Vegan Carrot Muffins

Best Vegan Carrot Muffins

These gluten-free Vegan carrot muffins are healthy, moist, and delicious. They are excellent for a make-ahead breakfast or snack. You can have them with warm milk, coffee or carry them to go for your midday snack or picnic.

What do you need to make these gluten-free Vegan carrot muffins?

These muffins are packed with healthy fats and nutrients that are vital for the body.

You will need:

Gluten-free flour: I have used spelt flour and gluten-free oat flour to make these muffins. The ratio of the mixture is 1 to 1.You can as well experiment with other gluten-free flours.

Grated fresh carrots: This is the ingredient that makes the cake. Carrots are rich in beta-carotene, which helps to keep your eyes healthy.

Carrots are also very high in dietary fiber, vitamin C, and antioxidants that are good for your heart and lower your chances of developing heart disease.

I prefer to use freshly grated carrots instead of pre-grated carrots. The fresh ones have a natural flavor and are softer compared to dry pre-grated ones.

Make sure you grate the carrots before adding them to the mixture.

Chopped pistachios: These are rich in vitamin B6 and antioxidants. They are also low in calories which makes them great for reducing cholesterol and maintaining a healthy weight. You can add other chopped nuts such as walnuts, pecans, or almonds.

Spices: We like the flavor of ginger, cinnamon, and cardamom. In this recipe, I have used ginger and cardamom but feel free to add your favorite spices.

Shredded coconut: These will add some coconut flavor to your muffins. Shredded coconuts are rich in zinc and dietary fiber, which can help keep you fuller for longer.

Plant milk: I used soy milk, but you can use almonds, cashew, oat, or any plant milk.

Grapeseed or rice bran oil (optional): I like both oils for baking because they have a high smoking point; thus, they can withstand high temperatures. I have used grapeseed oil in this recipe, but you can still make the muffins oil-free.

How to make gluten-free Vegan carrot muffins

Combine all the prepared dry ingredients in a large bowl and mix well. In another clean mixing bowl, add all the wet ingredients but do not add the grated carrots and whisk to combine.

Vegan Carrot Muffin Mixture

Pour your wet ingredients into the dry ingredients and mix.
Divide the muffin batter into your muffin cups and bake for 18-28 minutes or until ready.

Place the muffins in a cooling rack for a few minutes and serve warm milk, coffee or eat as a snack.

Homemade Vegan Carrot Muffins

Can you Freeze these muffins?

Yes, you can freeze these muffins. Cool them first, then put them in an airtight container and cover them with a lid. They can keep for 3-5 days in the refrigerator.

You may also like : Healthy whole wheat and oat muffins

Vegan Chocolate Chip Muffin

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Simple Vegan Carrot Muffins

  • Author: Edna
  • Total Time: 35
  • Yield: 12 1x
  • Diet: Vegan


Healthy and delicious vegan carrot muffins that are simple to make. They are moist and flavorful.



Dry Ingredients

1 cup spelt or any gluten-free flour

I cup gluten-free whole oat flour.

1 teaspoon ground ginger

1 teaspoon cardamom or cinnamon powder

2 teaspoon baking powder

½ cup shredded coconut 

½ cup chopped pistachios or walnuts

1 cup grated carrots

½ teaspoon salt

1 teaspoon vanilla extract 

Wet ingredients

1 ½ cup cashew or any plant milk

½ cup pure maple syrup

1 tablespoon ground flax seed 

¼ cup coconut or avacado oil

3 tablespoon warm water


1. Preheat  oven to the temperature of 375 degrees Fahrenheit and lightly spray your muffin cups with oil.

2. In a clean small bowl, mix ground flaxseed and with warm water. Allow to sit for about 3 minutes to make the flax egg.

3. In another large mixing bowl, combine all the dry ingredients – oatmeal flour, gluten-free flour, baking powder, salt, ground ginger, cardamom powder, shredded coconut, chopped pistachios, and mix well. Finally, add the grated carrots and combine well.

4. In a separate bowl, mix all the wet ingredients- milk, flax egg, oil, and maple syrup. 

5. Add the the wet ingredients into the dry ingredients a little at a time as you mix. Keep adding the wet mixture and whisking them until you get a slightly thick consistency that is not  too thick.

6. Fill ⅔ of the butter in your muffin cups. Bake for 18-24 minutes or until ready. To check for their readiness, insert a clean toothpick in the muffin and pull it out; if the toothpick comes out clean, then the muffins are ready.

7. Place the muffins on a cooling rack and serve with milk, tea, or coffee.

  • Prep Time: 10
  • Cook Time: 18-24
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Vegan carrot muffins

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