These wholesome vegan carrot cake muffins are probably my most favorite muffins, ever. They’re really moist, packed with goodness, and perfectly sweet (but without a ton of added sugar). You only need about 10 minutes to prep the batter, and no electric mixer is needed. This is the best muffin recipe for any time of year when you’re craving cozy spices like cinnamon and nutmeg!
Plus, these healthy carrot muffins contain lots of nutritional power from the whole wheat pastry flour (or you can use white whole wheat flour), walnuts, raisins, grated carrots, and applesauce. Yum!
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Moist Whole Wheat Carrot Muffins
With this recipe, carrot cake is no longer just a dessert. It’s also a nutritious and portable vegan breakfast or snack! Carrot cake for breakfast is definitely an ideal situation, just saying. 😉
Muffins are one of my favorite breakfasts to meal prep, because it’s easy to make a batch and enjoy them throughout the week! They’re delicious on their own, or I also love adding a smear of nut butter or Greek yogurt for even more staying power.
The addition of the applesauce in these muffins keeps the texture moist (and eliminates the need for eggs or butter), and the walnuts add an extra crunch. And because these muffins are vegan, they’re also dairy free!
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 and added flavor.
These muffins are moist without being mushy, and oh-so-delicious. The perfect balance!
For another delicious carrot cake-flavored breakfast, check out these carrot cake overnight oats.
Ingredients You’ll Need
To make these healthy carrot muffins, you’ll need:
- whole wheat pastry flour: Don’t use regular whole wheat flour here, or the muffins will turn out too tough! Whole wheat pastry flour is specially made with a softer, finer texture for baking, as opposed to regular whole wheat flour.)
- brown sugar: Brown sugar is best here – it adds moistness to the texture, while giving the muffins a slight molasses flavor. Light or dark brown sugar both work.
- chopped walnuts: Any type of nut works. Pecans would be great here, too! You can also leave these out if needed.)
- raisins: Or your favorite type of dried fruit. Shredded coconut or dried pineapple would be delicious as well!
- cinnamon
- nutmeg
- baking powder
- baking soda
- unsweetened applesauce: If you only have sweetened applesauce, slightly reduce the amount of the brown sugar you use in this recipe.)
- shredded carrots: You’ll need a cup, which is equal to about 1 large carrot or 16 baby carrots)
- salt
That’s right – no eggs or butter needed, making these muffins vegan!
(For more tasty vegan muffins to try, check out these banana blueberry oatmeal muffins or these lemon zucchini muffins! And if you aren’t vegan, these banana spelt muffins are a delicious and nutritious option, too!).
How to Make Healthy Carrot Cake Muffins
For all you non-bakers out there, don’t worry: this recipe is super easy!
Just whisk the dry ingredients in a bowl (whole wheat pastry flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt). In a separate bowl, whisk applesauce and shredded carrots.
Then, combine the two, mixing them together (don’t over-mix!). Gently stir in chopped walnuts and raisins.
Scoop the batter into a greased or lined muffin tin, and bake at 350 degrees F for 25 minutes!
Use a toothpick or fork to check if they’re done – it should come out clean (with little to no crumbs).
Just look at that texture! Totally nom-worthy. Let cool the muffins cool, then enjoy!
Do you love muffins as much as I do? Be sure to also try these flavorful ginger pear muffins, too!
Storage Tips
Store these carrot cake muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to 4-5 days. (Be aware that, like most types of muffin, these will dry out faster if stored in the refrigerator versus at room temperature).
You can also freeze them! Just place in a freezer-safe airtight container, or wrap them individually and then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw on the counter or in the microwave.
What to Eat With Carrot Cake Muffins
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.
Have extra carrots left over after making these muffins? Try these other delicious and nourishing carrot recipes!
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)
- Healthy Peanut Butter Power Cookies (vegan, gluten free)
- Strawberry Scones (vegan)
- Vegan & Gluten Free Granola Bars (vegan, gluten free)
Healthy Carrot Cake Muffins with Applesauce (Low Sugar!)
These 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 degrees Fahrenheit.
- In a large bowl, whisk dry ingredients (except walnuts and raisins). In a separate bowl, mix wet ingredients. Add the wet mixture to the dry mixture and stir gently until the mixture is uniform. (The batter will be pretty wet because of all the applesauce — don’t worry.)
- Gently fold in walnuts and raisins.
- Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes. Fork check near the end to make sure they are done! There should just be a few crumbs (no wet batter).
Notes:
