Enjoy carrot cake for breakfast with this spicy, whole-grain, healthy Carrot Cake Muffins recipe. These carrot muffins are lightly sweetened and topped with a delicate cream cheese icing. Bring your home to life with the smell of freshly baked muffins, full of lots of carrots. Made egg-free and dairy-free, these vegan muffins are a breakfast-approved twist of one of your all-time favorite recipes.
You know, I had my fling with the carrot cake a couple of years ago when I made this vegan carrot cake. The thing is, I had been an eater of carrot cakes, but never a maker. Believe it or not, with all my baking experience, I felt intimidated by the idea of making a carrot cake.
Then I finally made one. And then another. And so on. Here’s where I landed. I based my best carrot cake recipe off of my easy wacky cake recipe. Just add in some shredded carrots and nuts and spices and voila!
Now I’m thinking of all kinds of way to use my newfound passion for making carrot cake recipes. For example, carrot cake muffins. 🥕 ❤️
Healthy Carrot Cake Muffins
We’re all looking for healthy ways to start out our days and these vegan carrot cake muffins deliver on both flavor and healthy. Here’s how:
- I use whole wheat pastry flour to keep add lots of fiber
- Carrots are naturally healthy and with lots of antioxidants (beta carotene)
- This recipe uses applesauce to help keep the fat content down
- You’ll also find chia seeds as an egg replacer which keeps the cholesterol out and some heart healthy Omega-3s instead.
There’s a lot of reasons to love these healthiness of these vegan carrot cake muffins!
How to Make Carrot Cake Muffins
Making carrot cake muffins is easy and begins with these ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, salt, carrots, coconut sugar, vegetable oil, applesauce, chia seeds, vanilla extract, plant-based milk, and apple cider vinegar.
Step One: Combine Dry Ingredients
Begin by combining the flour, baking soda, spices, and salt in a mixing bowl. Give it a good stir to combine.
Step Two: Prepare the Carrots
Add chopped carrots to the bowl of a food processor. Pulse several times until the carrots are broken down into smaller pieces. Add the coconut sugar, vegetable oil, applesauce, chia seeds, vanilla extract, plant-based milk, and apple cider vinegar. Pulse again until everything is combined.
Be sure and leave some bits of carrots! Pour this into the bowl with the flour and stir until just combined.
Step Three: Distribute into Muffin Pan and Bake
Divide the batter equally between the muffin compartments. I think it helps to use a cookie dough or ice cream scoop.
Bake for 20 – 22 minutes until the muffins are done. It helps to insert a tester in the center of one of the muffins. If it comes out clean, the muffins are done.
Making Moist Muffins
Oftentimes it’s the fat content that makes muffins so moist. However, I used a different approach by adding applesauce to the recipe. I love how applesauce creates a moist muffin while adding a hint of sweetness to it as well.
Tips for Perfect Muffins…
- Be sure to have your oven heated and ready to go once you combine the wet and dry ingredients to get fluffy muffins
- Make sure you don’t over mix the batter — stir until just combined
- Fill the muffin compartments 3/4 full
- Use a cookie scoop to help distribute the batter equally among muffin compartments
- For the most moist muffins, be sure not to overbake muffins
- Don’t over process the carrots. Just make a few short bursts in the food processor until they’re broken down into smaller bits
- Wait until the muffins cool before adding the cheesecake drizzle
- Refrigerate these muffins for up to a week or freeze them for up to 2 months.
There you have it, my tips for making these vegan carrot cake muffins! Look at that creamy cheesecake drizzle!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Carrot Cake Muffins
- 1½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped carrots
- ½ cup coconut sugar
- 1 tablespoon vegetable oil
- ¼ cup applesauce , unsweetened
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- ½ cup plant-based milk
- 1 tablespoon apple cider vinegar
Vegan Cream Cheese Drizzle
- ¼ cup vegan cream cheese , softened
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon peanut butter powder
- Heat your oven to 350F. Spray a muffin pan with nonstick cooking spray.
- Add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine. Set aside.
- In a food processor, add the carrots. Pulse until broken down into large pieces. Add coconut sugar, vegetable oil, applesauce, chia seeds, vanilla, milk and vinegar. Pulse again until carrots are broken down to grated texture.
- Pour the ingredients from the food processor into the flour mixture. Stir until just combined (be careful not to over mix). Divide batter evenly between muffins containers.
- Bake for 20 – 22 minutes. Insert a tester in the middle of one of the cupcakes to make sure it comes out clean. When done, remove from oven and cool for 5 – 7 minutes before transferring to a rack to cool some more.
- Make cream cheese drizzle by placing vegan cream cheese in a microwave safe bowl with maple syrup. Microwave for 30 seconds. Stir the cream cheese and maple syrup together. Add the vanilla and peanut butter powder and stir until you get a spreadable consistency. Drizzle over the top of each muffin.
- Store muffins in an airtight container in the fridge for up to a week. You can freeze these muffins for up to two months.
If you like this recipe, you might also like…
You can also start your day off right with these Chai Team Muffins. You know, because you love spicy sweet muffins!
Ginger pear donuts are also sweet and spicy and look at that vanilla drizzle!