Vegan Carrot Cake Muffins

Need something special for your holiday breakfasts? How about some yummy but "good for you" muffins? These carrot cake muffins are moist and soft but very dense.  The pecans and cranberries give a crunchy and chewy texture that will make these  muffins a hit with your family!  They freeze well so you can make them ahead of time, then just pop in the oven a few minutes to warm them up.

carrot cake muffin



2 flax eggs ***(see note below) OR you can substitute 2 beaten eggs 


1 cup flour

1 cup quick cooking oats

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 cup brown sugar or coconut sugar


1 1/2 cups grated carrots

1/2 cup dried cranberries

2 large apples, peeled and grated

1 cup chopped raw pecans


1 tsp. vanilla

1/2 cup plant based milk (cashew or oat works best)

1/4 cup oil

3 carrot cake muffins with pumpkins in background


Prepare flax eggs and let sit while you prepare the other ingredients. Combine: flour, oats, baking soda, baking powder, salt, cinnamon and sugar.  Add carrots, cranberries, apples, and pecans. Mix well. Add the remaining ingredients and mix well with a wooden spoon until well blended.  Bake at 375 degrees for 18-20 minutes in muffin pan.  Makes 12. 


*** Flax eggs are a substitute for eggs in a vegan recipe. To prepare 2 flax eggs as called for in this recipe: mix 2 tablespoons flax seed MEAL (not whole flax seeds) with 5 tablespoons water.  Mix well and let sit 5-10 minutes before adding to recipe.

carrot cake muffins with dried cranberries and pecans sprinkled around


Happy baking friends!






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