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Home » Breakfast » Vegan Carrot Muffins with Sweet Glaze.

Vegan Carrot Muffins with Sweet Glaze.

Apr 4, 2019 by Kelly Roenicke · 15 Comments

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Tiny litle bites of deliciousness..vegan carrot cake mini muffins.

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!

vegan carrot muffins

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.

dairy free carrot muffins

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

easy vegan carrot muffins

Disclosure: This post contains affiliate links.

Vegan carrot cake mini muffins with a sweet glaze.
5 from 1 vote
Print

Vegan Carrot Muffins with Glaze.

Vegan carrot muffins with a sweet glaze - perfect for a snack or dessert!
Course Dessert
Cuisine Dairy Free, vegan.
Keyword easy dairy free muffins, vegan carrot muffins
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 9
Calories 225 kcal
Author Kelly Roenicke

Ingredients

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
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a couple of mini muffin pans with paper liners - this recipe makes about 18 mini muffins.
  2. 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.
  3. Mix the melted buttery spread and sugar together. Add the grated carrot, vanilla, vinegar, and non-dairy milk and stir.
  4. Whisk together the dry ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix to combine.

  5. Place the batter in the mini muffin tins and bake at 350 degrees for 10-12 minutes.
  6. Let cool on a wire rack.
  7. 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.
  8. Drizzle the glaze on the cooled muffins.
  9. Store leftover muffins in the refrigerator in an airtight container.

Recipe Notes

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.

Nutrition Facts
Vegan Carrot Muffins with Glaze.
Amount per Serving
Calories
225
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
119
mg
5
%
Potassium
 
111
mg
3
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
31
g
34
%
Protein
 
2
g
4
%
Vitamin A
 
1380
IU
28
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
52
mg
5
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in April 2016.

delicious vegan dairy free carrot muffins

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Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    May 25, 2018 at 9:30 am

    5 stars
    Very tasty!

    Reply
  2. Dee

    July 26, 2016 at 8:59 pm

    We’ve got friends with flax allergy (and we’ve got top 8 allergies) what purpose does flax serve here? Is it an egg replacement or just for texture? If I leave it out, will I need to sub something else? Thanks!

    Reply
    • Kelly

      July 28, 2016 at 10:42 am

      You can leave it out! It’s just a little bit, and I just added it for nutrition. :)

      Reply
  3. Amanda

    September 21, 2014 at 7:20 pm

    I just made these, perfect little treats! My husband instantly ate five of them! I didn’t have any white sugar so I used brown. Also the icing made to much I only used like half of it. Very delicious, soft and moist. Thanks! :-)

    Reply
    • Kelly

      September 23, 2014 at 2:15 pm

      Good to know about the icing! Thank you for letting me know that they were a hit! I’m glad you enjoyed them! :)

      Reply
  4. Allison @ Clean Wellness

    April 17, 2014 at 5:42 pm

    PS. Are the comment bees new? Or have I just never seen those? They’re too cute!

    Reply
    • Kelly

      April 18, 2014 at 11:12 am

      Thanks, Alison! The bees were there, but I think everything is easier to see now that it looks so clean and open! :)

      Reply
  5. Allison @ Clean Wellness

    April 17, 2014 at 5:41 pm

    Your site looks great! So fresh. I love a nice clean look, it’s so inviting :) And by the way, these treats look incredible! I will eat anything carrot cake-related! I love it all!

    Reply
    • Kelly

      April 18, 2014 at 11:14 am

      Thank you so much! I love carrot cake, too! :)

      Reply
  6. www.raiseyourgarden.com

    April 17, 2014 at 12:32 pm

    Beautiful muffins!

    You bakers are so talented =)

    Reply
    • Kelly

      April 18, 2014 at 11:55 am

      Thank you so much!

      Reply
  7. Rachel @thedessertchronicles

    April 16, 2014 at 2:32 pm

    These look awesome! The glaze definitely takes these over the top too :-).

    Reply
    • Kelly

      April 18, 2014 at 11:56 am

      Thanks so much!

      Reply

Trackbacks

  1. bestquotefinder.co.uk says:
    September 24, 2014 at 12:04 am

    bestquotefinder.co.uk

    Glazed Carrot Cake Muffins. – The Pretty Bee

    Reply
  2. Glazed Carrot Cake Muffins, Mom’s Amazing Apple Pie, Scalloped Potatoes says:
    April 22, 2014 at 11:03 pm

    […] Glazed Carrot Cake Muffins @ The Pretty Bee […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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