Healthy Carrot Muffin Recipe with Video

Just Like Carrot Cake, Only More Hearty & Less Sweet, GF Option

Carrot Cake Muffins

Vegan or ovo-lacto vegetarian, with gluten free option, our healthy carrot cake muffin recipe is lightly sweetened with a little coconut sugar, stevia and apple sauce, stuffed with carrots, nuts & raisins.

Try carrot muffins for breakfast with a smoothie, or for lunch with soup or salad, or as a nutritious snack anytime.

Total prep & cook time: 50 min

12 Medium Muffins

Nutrition Data, 93g Serving (vegan): 210 cal, 8g fat, 73 cal from fat, 12g sugars, 4g protein, 32g carb, 3g fiber, 308mg sodium, 8g sugars, low Cholesterol, low Saturated Fat, good source Vit A, Phosphorous, Manganese. Estimated Glycemic Load 18

Wet Ingredients:

  • 1/4 cup coconut sugar
  • 1/2 tsp (30 drops) liquid stevia - we like NuNaturals brand
  • 1 tsp vanilla extract
  • Vegan Option:
  • 1/4 cup vegetable oil
  • 3/4 cup unsweetened unflavored soy or almond milk
  • 1 Tbsp EnerG Egg Replacer OR 1 Tbsp gr. flax seed
  • 1/4 cup water
  • 2 Tbsp lemon juice
  • Ovo-Lacto-Veg Option:
  • 1/2 cup plain yogurt or buttermilk + 1/4 cup water
  • 1/4 cup melted unsalted butter OR vegetable oil
  • 2 beaten eggs OR 1 Tbsp egg replacer whisked with 1/4 cup water
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Dry Ingredients:

  • 3/4 cup whole wheat or spelt flour
  • 1 1/4 cups unbleached white flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • Gluten Free Option:
  • 2 cups GF all purpose flour mix

Added Ingredients:

  • 1 cup thick unsweetened applesauce
  • 3/4 cup seedless Thompson raisins
  • 1 cup grated carrot, packed
  • 1/2 cup chopped walnuts


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  1. Preheat the oven to 375 degrees and oil 12 medium muffin cups, or use paper muffin cup liners
  2. Grate the carrot and measure
  3. Chop the walnuts
  4. Measure the applesauce and raisins
  5. Vegan Option:
  6. Whisk together the egg replacer or gr. flax seed, 1/4 cup water, non-dairy milk, vegetable oil, lemon juice, coconut sugar and stevia in a medium bowl
  7. Ovo-Lacto-Veg Option:
  8. Beat together melted butter or oil, buttermilk or yogurt + water, eggs or 1 Tbsp egg replacer, 1/4 cup water, coconut sugar and stevia with a whisk, in a food proceessor or blender
  9. Combine liquid ingredients with the applesauce, grated carrot, chopped nuts and raisins. Set aside.
  10. Mix the dry ingredients in a large bowl
  11. Fold the wet into the dry ingredients, mixing lightly just until combined - don't mind lumps or bits of flour
  12. Spoon the mixture evenly into the muffin cups
  13. Bake for 20 - 25 minutes, middle of the oven, until browned & firm to the touch
  14. Cool on a rack for 5 minutes, then run a knife around the edges of the muffins and turn them out on a wire rack
  15. Allow carrot muffins to cool completely before eating

Recipe Tips and Video:

Oil pans well, and fill them to the top. Carrot muffins will not quite double in size and will be moist, chewy, and substantial - in a delightful way, of course. This muffin recipe is a good keeper.

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