Loaded with healthy ingredients, you won’t feel guilty eating more than one of these delicious Vegan Carrot Oat Muffins.
Sometimes I get so sick of sending sandwiches with my son in his lunchbox. I like to come up with easy to pack recipes that are healthy, but still fun for an almost 7 year old. It’s easy to sneak fruits and veggies into baked goods. It’s even easier to store them and toss them into his lunch when needed. Baked goods generally freeze pretty well too, so they are great make-ahead recipes. These Vegan Carrot Oat Muffins were a hit with my son, but an even bigger hit with my pickiest 3 year old twin daughter! Score!!
There is a bit of sweetener added, but overall these muffins are healthy. Chock full of carrots, apples and oats, you won’t feel guilty eating more than one!
Because they are made with such fresh ingredients, store them in the fridge, but I like them best heated up just a bit.
More vegan muffin recipes
- Vegan Zucchini Muffins
- Strawberry Protein Muffins
- Vegan Blueberry Muffins
- Baked Oatmeal Cranberry Muffins
- Pineapple Coconut Muffins
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Carrot Oat Muffins
- Preheat oven to 350°F.
- Spray or line a 12 count muffin pan.
- In a medium bowl, whisk together the flour, oats, flax meal, baking powder, salt, cinnamon, nutmeg, and ginger,
- In a large bowl, whisk together the applesauce, coconut oil, vanilla, maple syrup and soy milk.
- Whisk the dry ingredients into the wet ingredients.
- Stir in the shredded carrots.
- Pour batter into the muffin cups.
- Bake for 32 to 37 minutes, until a toothpick comes out clean.