Healthy Carrot Muffins (Vegan, Gluten-Free)

Jump to the recipe
Pin recipe

Enjoy healthy carrot muffins (or cupcakes) that are moist, soft, nutritious and perfectly spiced. The muffins are made with unrefined sugar, are oil-free, gluten-free, egg-free, dairy-free, and vegan (but don’t taste it!) Great for breakfast, a snack, or a grab-and-go treat!

Healthy carrot muffins with icing and marzipan carrots on a small plate

Moist and fluffy one-bowl carrot muffin recipe

With Easter just around the corner, it’s the perfect time to bake up a batch of wonderfully moist and delicious Carrot Cake Muffins. What’s more, a recipe like this ditches the empty calories and excess sugar/fat for lighter and healthier ingredients.

I’m using coconut sugar instead of refined sugar, gluten-free flour instead of all-purpose, coconut milk instead of dairy, healthy nuts, and of course, shredded carrots to make nutritious and allergy-friendly carrot cake muffins.

The resulting healthy carrot muffins taste just as decadent, full of texture and flavor, but are still a light option during the Easter holidays (and all the chocolate that comes with it!) In fact, they’re loaded with fiber, some plant-based protein, heart-healthy fats, and several Carries an excellent dose of vitamins and minerals.

Best of all, the recipe is really easy to prepare and made with simple, pantry-friendly ingredients. Just grate the carrots, mix the batter in a bowl, pour and bake! Do you like cake? See my recipe for Sugar-Free Layered Carrot Cake or gluten-free, vegetarian Carrot Bread Cake.

Optionally whip up some Carrot Cake Donuts, No-Bake Chocolate Salamiand/or Peanut butter truffles For even more Easter-friendly dishes you can enjoy year-round.

Horizontal shot of vegan carrot muffins with sugar-free icing and marzipan carrots

Ingredients for Carrot Cake Muffins

dry ingredients

Flour: I used a homemade gluten-free mix of 80g rice flour and 60g potato starch. All-purpose gluten-free flour mixes like King Arthur’s or Bob’s Red Mill also work. Alternatively, use all-purpose flour, whole wheat flour, or spelled flour.
Ground cashews: Almond Flour Carrot Muffins contain healthy fats for a more flavorful, moist and delicious breakfast muffin. Alternatively, ground walnuts or hazelnuts also work. For a nut-free version, try pumpkin seeds.
Sugar: I like to use unrefined coconut sugar, but regular sugar, brown sugar, or other sugars will work. Note that the color and flavor of the muffins will vary.
Living Agent: Gluten-free, egg-free muffins require baking powder and baking soda to help give them lift and a fluffier texture.
Spices: These healthy carrot muffins are delicious with a simple, pantry-friendly combination of cinnamon, ginger powder, nutmeg, and a pinch of salt.

Wet ingredients

Carrots: A taste from the batch to ensure they taste sweet and fresh. It is better to prepare them fresh than to buy grated carrots.
Dairy free milk: I used canned coconut milk (which has about 20% fat). If using another dairy-free milk, substitute 30-40 ml vegetable oil for carrot muffins.
Lemon juice: An acidic ingredient such as lemon juice (or apple cider vinegar) will react with the baking soda and provide leavening for vegan muffins.
Vanilla Extract: Use natural vanilla for best flavor. Vanilla paste also works.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

Ingredients for Gluten-Free Muffins Recipe with Carrots

Optional mix-ins

Add extra flavor and/or texture to these delicious carrot cake muffins:

Orange taste: From an orange, for an extra bright, citrus flavor.
coconut: 2-3 tablespoons of unsweetened coconut adds chewiness and subtle coconut flavor.
raisins: Regular or golden raisins work especially well in this carrot muffin recipe. However, a few chopped dates or even apricots will work.
Chocolate chip: Sprinkle in some of your favorite dairy-free white, regular, or dark chocolate chips.

Top shot of carrot cake muffins with icing and marzipan carrots

How to Make Healthy Carrot Muffins

For the most accurate results, it’s important to measure ingredients using gram weights rather than measuring cups. Simply use a kitchen scale and bowl and empty it between adding ingredients.

First, finely grate the carrots using a box grater or food processor disc and set aside. Meanwhile, line a muffin tin with 9 regular-sized paper liners and preheat the oven to 360 °F/180 °C.
Next, combine all the dry ingredients in a large bowl and stir/whisk.
Then, pour in the wet ingredients (coconut milk, lemon juice, and vanilla) and mix with a spatula.
Fold in the grated carrots, making sure they are spread out properly.

4 step-by-step pictures of how to make dough for muffins in a bowl

Divide the batter between the muffin cups and bake the carrot muffins for 23-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean (or comes out with a few crumbs, but not wet).

Muffins with carrots in red silicone molds before and after baking

Finally, let the muffins cool for at least 10 minutes before removing them from the muffin pan to cool completely on a wire rack. Optionally ice them/snow and enjoy!

Enjoy a muffin on its own, as a snack, or cut in half and serve with vegan cream cheese, nut butter, or (room temperature or warm). Chocolate spreadand a cup of tea/coffee.

Drizzle Cupcakes with Sugar-Free Icing

Storage instructions

shop: Once cooled, store any leftover carrot muffins at room temperature for 2-3 days or in an airtight container in the refrigerator (best if lined with paper towels) for up to 5 days.

freeze: Flash-freeze healthy carrot cake muffins on a baking tray (with space in the middle) until firm. Then transfer to an airtight freezer-safe container or ziplock bag and store for up to 3 months.

Thaw them at room temperature, or use a microwave or toaster oven for quick thawing/reheating.

Healthy Carrot Muffins with Sugar-Free Icing and Marzipan Carrots

FAQs

Can I use the batter to make mini or extra-large muffins?

As long as you adjust the baking time it will stay until a toothpick inserted into the center comes out clean. Check the mini muffins at about 15 minutes and the extra large ones at about 30 minutes For a cake, see my recipes for that No-Bake Carrot Cake Or a gluten-free, vegetarian one Carrot Bread Cake.

Can I make them carrot cake cupcakes?

Sure! You can top the muffins with frosting (options below) to make vegan and gluten-free carrot cupcakes.

What can I use to top carrot muffins?

If you want to add something extra to this easy carrot muffin recipe, there are several topping options to choose from.

If you plan to frost the muffins, let them cool completely first.

I made a sugar-free icing using equal amounts of powdered erythritol (you can use icing sugar) and powdered dairy-free milk (like coconut, soy, rice), with a little dairy-free milk to thin it out. I also love decorating homemade muffins marzipan the carrot

Top shot of egg-free carrot muffins with icing and marzipan carrots on small plate

Recipe notes

Use gram weights: Different sugars and flours may weigh differently. That is, 1 tablespoon of coconut sugar weighs 9 grams versus white sugar, which weighs 12 grams. For that reason, it is most accurate to use my metric measurements. Likewise, measuring flour with a cup can be an accurate amount (especially if not using the spoon and level method).
To save time: Use a shredding disc in a food processor to grate carrots in seconds.
Do not overmix the batter: This is especially important if gluten-containing flour is used, as overmixing can lead to a sticky and rubbery bake.
Sweet in taste: Adjust the amount of sugar in the muffins if desired. If trying to use a sugar substitute it may affect the texture/moisture slightly.

Gluten-Free Carrot Cake Muffins with Icing and Marzipan Carrots

More vegan bakes

If you try this vegan carrot muffin recipe, I would love one Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan– I love to see them.