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Rachel White

Vegan Spring Recipes Carrot Muffins

Vegan Spring Recipes Carrot Muffins deliver tender fluffy muffins packed with carrots and warm spice. They are easy, comforting, and perfect for spring breakfasts or snacks.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 3 4 cup brown sugar
  • 1 cup carrots finely grated
  • 1 cup almond milk
  • 1 3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 4 tsp salt
Topping
  • 2 tbsp oats optional
  • 1 tbsp brown sugar optional

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven
  • Cupcake Liners
  • Whisk
  • Box Grater
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and line muffin tin. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, and carrots together. Fold into dry mix until just combined.
  3. Fill liners nearly full using a scoop. Sprinkle topping if using.
  4. Bake until domed, golden, and a tester comes out clean.
  5. Cool briefly in pan, then move to rack and serve warm.

Notes

For softer texture, avoid overmixing and store covered. For crispier tops, bake 2 minutes longer. Freeze cooled muffins tightly wrapped up to 2 months. Reheat gently before serving. Add raisins, walnuts, orange zest, or coconut for flavor changes. Store covered at room temperature 2 days or refrigerate 5 days.