They are so fluffy and moist, tons of carrot cake flavor, and are hard to keep your hands off of!

Carrot Cake Muffins [Vegan]


12 mini muffins



For the Muffins:

  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 flax egg
  • 1/2 cup sugar
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 1/2 cup each of grated carrot, shredded coconut (sweetened or not), chopped walnuts, rough chopped raisins

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup


For the Glaze:

  1. Whisk together. Add teaspoon by teaspoon of water if needed to make a paste. Set aside

For the Muffins:

  1. Pre-heat oven to 350°F
  2. Combine dry ingredients in a bowl and set aside.
  3. Beat sugar and coconut oil together until combined. Beat in egg, almond milk, and vanilla extract until smooth. Add in all dry ingredients at once and mix until just combined.
  4. Stir/fold in carrot, coconut, walnuts, and raisins
  5. Grease a mini muffin tin and drop by the tablespoon into the tin. Bake for 12-14 minutes until done.
  6. Let muffins rest for 5 minutes before removing to a cooling rack with tin foil below it. Using a pastry brush (or spoon), cover each muffin with maple glaze. Let sit until glaze is hard.

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