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+ servings
Three vegan carrot muffins stacked on top of each other.
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5 from 1 vote

Vegan Carrot Muffins

Soft and delicious Vegan Carrot Muffins with oats make a great breakfast, snack or dessert! Kid tested and approved!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast and Brunch, Snacks
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 123kcal


  • 12-cup muffin tin



  • Preheat oven to 350°F.
  • Line a 12-cup muffin tin with foil liners or gently spray it with cooking spary.
  • In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking sodea, cinnamon, nutmeg, ginger, and salt.
  • In a large bowl, whisk together the non-dairy milk, applesauce, vinegar, and vanilla.
  • Whisk the dry ingredients into the wet ingredients until just combined and there is no visible white flour.
  • Stir in the shredded carrots until evenly distributed throughout.
  • Pour batter into the muffin tin until each cavity is about ¾th full.
  • Bake for 22 to 25 minutes, until a toothpick comes out clean.


Calories: 123kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 175mg | Potassium: 191mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3600IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.9mg