Vegan Carrot Muffins with Sweet Glaze.

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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5 from 1 vote

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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
• 1/2 teaspoon cinnamon
• 1/2 cup non-dairy milk
• ½ teaspoon white vinegar
• ½ teaspoon vanilla extract
• 1 Tablespoon ground flax seed

For the glaze:

• 1 1/2 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 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 119mg5%

Potassium 111mg3%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 31g34%

Protein 2g4%

Vitamin A 1380IU28%

Vitamin C 0.4mg0%

Calcium 52mg5%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in April 2016.

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