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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