Vegan Mini Carrot Cake Muffins
These Vegan Mini Carrot Cake Muffins are the ultimate bite-sized treat, bursting with warm spices, natural sweetness, and wholesome ingredients. Perfectly moist and tender, they feature finely grated carrots, unsweetened applesauce, and a hint of cinnamon and nutmeg for a comforting flavor profile. Optional mix-ins like chopped walnuts and raisins add a delightful crunch and chew, while a touch of melted coconut oil ensures a rich texture. Ready in under 35 minutes, these dairy-free and egg-free muffins are easy to make and ideal for brunch, snacking, or dessert. Serve them as they are, or take them over the top with a dollop of vegan cream cheese frosting for a truly decadent bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Carrots, finely grated
- 0.75 cups Brown sugar
- 0.5 cups Unsweetened applesauce
- 0.25 cups Coconut oil, melted
- 0.25 cups Plant-based milk (e.g., almond, oat, soy)
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line with mini paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the grated carrots, brown sugar, applesauce, melted coconut oil, plant-based milk, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Be sure not to overmix.
If using, fold in the chopped nuts and raisins for extra texture and flavor.
Scoop the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Enjoy your Vegan Mini Carrot Cake Muffins as is or topped with vegan cream cheese frosting for an indulgent treat!
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 157.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
