Vegan Carrot Cake Muffins Recipe

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!

The full recipe is below. Enjoy!

- anne

Whole Wheat Carrot Cake Muffins (vegan)

May 15, 2019

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.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield

12 muffins

Print Recipe

Pin This

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:

1. Preheat oven to 350.
2. 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.
3. 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:

 

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 115Total Fat: 2gCarbohydrates: 22gFiber: 2.5gProtein: 2g

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. 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)