Vegan Carrot Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.7

(3)

Warm spices, sweet grated carrot, and a tender crumb — these muffins deliver everything you love about classic carrot cake in a grab-and-go format that makes a dozen at once. The secret to getting that soft, bakery-style texture without eggs is a flax egg: just ground flaxseed and water stirred together until they form a gel, which binds the batter beautifully. A splash of apple cider vinegar reacts with the baking soda to give the muffins a gentle lift, while maple syrup and brown sugar layer in a rich, caramel-y sweetness that plays perfectly off the cinnamon, ginger, and nutmeg. Plant-based milk and neutral oil keep everything moist without any dairy, so no substitutions or compromises are needed. Optional raisins add little bursts of sweetness, and chopped walnuts bring a satisfying crunch if you want to lean into that classic carrot cake experience. They bake up in about 20 minutes and come out with perfectly set tops and a toothpick-clean center — exactly what you want from a reliable batch bake. Whether you're meal-prepping breakfasts for the week or bringing something to share, this is the kind of recipe that makes plant-based baking feel completely effortless.

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the muffins

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
¾ cup packed light brown sugar
½ cup neutral oil (such as canola or sunflower oil)
2 tbsp maple syrup
½ cup plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract
2 cups finely grated carrot (about 3 medium carrots)
½ cup raisins (optional)
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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