Perfectly fluffy vegan carrot muffins are drizzled with a sweet glaze for a delicious breakfast treat! These muffins are super simple to make and so light and tender. Try making these this weekend – you will love them!
We love baking muffins on a weekend morning. Whether it’s a batch of pumpkin, applesauce, or these carrot muffins, when they come out of the oven, my boys come running. It’s one of their favorite breakfasts.
These carrot muffins have a very light and tender texture and a great flavor. My family absolutely loves these, especially with the drizzle of sweet glaze on top. In fact, when I made these recently, my boys said they were the best muffins I’ve ever baked.
If you’re new to vegan baking, this recipe is a good one to start with. It uses very simple ingredients and the result is excellent.
- Flour – I used white spelt flour, but you can use all-purpose flour or whole wheat flour in this muffin recipe. It will work just fine! You should also be able to use gluten free flour if needed. Try my gluten free flour blend, or a store-bought blend that doesn’t contain xanthan gum to keep these light and fluffy.
- Carrots – I recommend grating the carrots by hand to make sure the pieces are small and blend into the batter well. Pre-packaged shredded carrots may not be the best choice in this recipe.
- Sugar – I used organic cane sugar, but you could also use brown sugar or coconut sugar if you prefer.
- Baking Powder – Baking powder is what makes these muffins so light and fluffy. Be sure that your baking powder is not expired.
Feel free to add nuts or seeds to the batter if you can have them. You could also add dairy free white chocolate chips to the batter, or even some finely diced apple pieces.
Step by Step Instructions
- Use a grater to finely shred the carrots. Then place them in a microwave safe bowl with a little water, and microwave for 30 seconds to soften them.
- Mix the wet ingredients together, then add the dry ingredients and mix well.
- Spoon the batter into a muffin tin that has been lined with paper liners, and bake at 350 degrees F for about 22 minutes.
- Allow the muffins to cool in the pan for about 15 minutes before moving them to a wire rack or tray.
- Make the glaze.
- Drizzle the glaze over the cooled muffins. Enjoy!
Store leftover muffins in an airtight container. They should stay fresh for about 3 days.
You can freeze these if you like. I recommend freezing them without the glaze. Just store in a freezer bag or freezer safe container. They should stay fresh frozen for up to 3 months.
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Fluffy Vegan Carrot Muffins.
For the muffins:
Make the muffins:
- Place the grated carrots in a bowl with a little bit of water and microwave them for 30 seconds This will just soften the carrots up a bit – I think it makes for a nicer texture inside the muffins. Set the carrots aside to cool, then drain the water out.
- Mix the melted buttery spread and sugar together. Add the grated carrot, vanilla, vinegar, and non-dairy milk and stir.
- Add the flour, baking powder, salt, and cinnamon to the bowl and mix well.
- Spoon the batter into the prepared muffin tin, filling each liner about ⅔ full. You will have some batter left over.
- Bake at 350 degrees F for about 22-24 minutes, or until the muffins are golden brown.
- Allow the muffins to cool in the pan for about 15 minutes, then move to a wire rack to finish cooling.
- Repeat steps 4-6 with the remaining batter. This recipe makes 18 muffins.
Make the glaze:
- Place the powdered sugar in a small mixing bowl, and add 1 Tablespoon of non-dairy milk. Mix on medium speed, adding more non-dairy milk if needed to achieve the desired consistency.
- Drizzle the glaze on the cooled muffins.