These healthy Vegan Carrot Cake Muffins are probably my most favorite muffins, ever.
They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce. Yum!
Vegan Carrot Cake Muffins Recipe
With this recipe, carrot cake is no longer just a dessert. It’s also a nutritious, portable breakfast or snack!
The addition of the applesauce keeps the cake moist, and the walnuts add an extra crunch.
The shredded carrot, whole wheat pastry flour, and raisins kick up the nutritional value even more, and a little brown sugar and spices round it out with some sweetness.
These muffins are moist without being mushy, and oh-so-delicious.
For all you non-bakers out there, don’t worry: this recipe is super easy. Just combine the ingredients in a bowl, mix, pour into a muffin tin, and bake!
For a healthy breakfast, pair one of these muffins with something that has some protein and healthy fat, like a thick smear of almond butter and a sprinkle of hemp seeds!
Not vegan? These also pair well with a couple hard boiled eggs, a whole milk latte, or some Greek yogurt or cottage cheese. Or, enjoy them with a savory baked dish like my Goat Cheese Frittata with Spinach!
You’ll find the full vegan carrot cake muffins recipe at the bottom of this post. Enjoy!
Love vegan baked goods? Here are some others to try:
- Almond Butter Banana Breakfast Bars (vegan)
- Banana Nut Quinoa Muffins (vegan & gluten free)
- Healthy Peanut Butter Power Cookies (vegan, gluten free)
- Red Lentil Granola Bars (vegan)
- Strawberry Scones (vegan)
- Vanilla Almond Biscotti (vegan)
- Vegan & Gluten Free Granola Bars (vegan, gluten free)
Whole Wheat Carrot Cake Muffins (vegan)
These Whole Wheat Carrot Cake Muffins are probably my most favorite muffins, ever — and they’re vegan, too! They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce.
Ingredients:
Dry:
- 1 & 1/2 C whole wheat pastry flour (not regular WW flour)
- 1/2 C brown sugar
- 1/4 C chopped walnuts
- 1/4 C raisins
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
Wet:
- 1 & 1/2 C unsweetened applesauce
- 1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)
Instructions:
- Preheat oven to 350.
- In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce — don’t worry.
- Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes — fork check near end to make sure they are done!
Notes:
