These vegan carrot muffins are topped with a simple dairy free glaze. Sweet, delicious, and free of dairy and eggs. These vegan muffins are perfect for a breakfast or brunch!
If you have a child that’s a picky eater, you know it can be difficult to get them to eat vegetables. Anything new or different, or too green, or too orange, or too leafy gets a resounding “no” from the child.
These vegan carrot muffins were my sneaky way to get my youngest son to eat some extra vegetables. :) He loves pancakes and muffins, they are his favorite. He’s a real carb lover, this guy. And it’s fine, because he eats a lot of other foods too, but I thought I would sneak some veggies in this time. Plus, carrot cake is awesome – one of my favorites.
You can easily make these vegan carrot muffins full size, I would just double the recipe, and I would guess that it would take about 18-20 minutes or so to bake them. We did mini muffins because my boys like the mini size better. I kept the glaze kind of thin, but if you prefer a thicker frosting, just use less non-dairy milk. Don’t skip sifting the powdered sugar first – you don’t want lumps in the glaze!
Can I use all-purpose flour in place of spelt flour?
Yes, you can use all-purpose flour or whole wheat flour in this muffin recipe. It will work just fine!
Can I make these with gluten free flour?
You can make them with gluten free flour. Try my gluten free flour blend, or a store-bought blend that doesn’t contain xanthan gum to keep these light and fluffy.
I can’t have flax seed – what can I substitute?
You can just leave the flax seed meal out – this recipe will work without it.
These vegan carrot muffins are:
- easy to make
- the perfect snack size
- nicely spiced
- topped with a sweet and delicious glaze
- nut free, and allergy friendly
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Vegan Carrot Muffins with Glaze.
For the muffins:
- 4 Tablespoons grated carrot
- ¼ cup vegan buttery spread melted
- ½ cup granulated sugar
- 1 cup whole spelt flour whole wheat flour works, too, or all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup non-dairy milk
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1 Tablespoon ground flax seed
For the glaze:
- 1 ½ cups confectioner's sugar sifted
- 1-2 Tablespoons non-dairy milk of your choice
Preheat the oven to 350 degrees. Line a couple of mini muffin pans with paper liners - this recipe makes about 18 mini muffins.
Place the grated carrots in a bowl with a little bit of water and microwave on 70% power for a minute. This will just soften the carrots up a bit since the baking time on mini muffins is so short.
Mix the melted buttery spread and sugar together. Add the grated carrot, vanilla, vinegar, and non-dairy milk and stir.
Whisk together the dry ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix to combine.
Place the batter in the mini muffin tins and bake at 350 degrees for 10-12 minutes.
Let cool on a wire rack.
Make the glaze: Sift the confectioner's sugar into a bowl. Add the non-dairy milk a little bit at a time while whisking the glaze with a fork. If you want a thicker glaze/frosting, use less non-dairy milk.
Drizzle the glaze on the cooled muffins.
Store leftover muffins in the refrigerator in an airtight container.
Nutrition facts are for 2 mini muffins.
Store muffins in an airtight container. They should stay fresh for three days.
You can freeze the muffins before you glaze them. Just place them in a ziploc freezer bag - they should last for 3 months.
This recipe was originally published in April 2016.