Vegan Mini Carrot Cake Muffins

These Vegan Mini Carrot Cake Muffins are the ultimate bite-sized treat, bursting with warm spices, natural sweetness, and wholesome ingredients. Perfectly moist and tender, they feature finely grated carrots, unsweetened applesauce, and a hint of cinnamon and nutmeg for a comforting flavor profile. Optional mix-ins like chopped walnuts and raisins add a delightful crunch and chew, while a touch of melted coconut oil ensures a rich texture. Ready in under 35 minutes, these dairy-free and egg-free muffins are easy to make and ideal for brunch, snacking, or dessert. Serve them as they are, or take them over the top with a dollop of vegan cream cheese frosting for a truly decadent bite!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 24

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Cinnamon
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 1 cup Carrots, finely grated
• 0.75 cups Brown sugar
• 0.5 cups Unsweetened applesauce
• 0.25 cups Coconut oil, melted
• 0.25 cups Plant-based milk (e.g., almond, oat, soy)
• 1 teaspoons Vanilla extract
• 0.5 cups Chopped walnuts or pecans (optional)
• 0.25 cups Raisins (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line with mini paper liners.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate bowl, combine the grated carrots, brown sugar, applesauce, melted coconut oil, plant-based milk, and vanilla extract. Mix until smooth and well incorporated.

Step 4

Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Be sure not to overmix.

Step 5

If using, fold in the chopped nuts and raisins for extra texture and flavor.

Step 6

Scoop the batter into the prepared mini muffin pan, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Step 9

Enjoy your Vegan Mini Carrot Cake Muffins as is or topped with vegan cream cheese frosting for an indulgent treat!

Nutrition Facts

Serving size	(890.1g)

Amount per serving	% Daily Value*
Calories	2295.1

Total Fat 103.1g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2129.9mg	0%
Total Carbohydrate 330.7g	0%
Dietary Fiber 20.3g	0%
Total Sugars 157.6g
Protein 32.9g	0%

Vitamin D 25IU	0%
Calcium 367.9mg	0%
Iron 13.3mg	0%
Potassium 1819.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 5.5%

Carbs: 55.5%