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Carrot Coffee Cake Muffins. https://holycowvegan.net
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5 from 1 vote

Vegan Carrot Coffee Cake Muffins

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Servings: 12 muffins
Calories: 259kcal


  • Dry ingredients:
  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp grated nutmeg
  • 1 cup walnuts, chopped and lightly toasted
  • ½ tsp salt
  • Wet ingredients:
  • 2 tbsp flaxmeal whisked with 6 tbsp water
  • 1 cup applesauce
  • 1 tbsp grated ginger
  • 1 cup raw cane sugar or turbinado sugar (can substitute with brown sugar)
  • ¼ cup extra virgin olive oil
  • 1 tsp pure vanilla extract
  • 1 ½ cups finely grated carrots, about three medium carrots


  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients and whisk well together.
  • In a larger bowl or the bowl of a stand mixer, place all of the wet ingredients and use a whisk or the stand mixer's whisk attachment to beat the mixture for 2 minutes or until well-integrated.
  • Add half the flour mixture, mix well, using a rubber spatula to scrape the bottom and sides of the bowl, and then add the remaining half. Mix well but don't overmix.
  • Spray a 12-cup muffin tin with oil, or line it with cupcake liners.
  • Using an ice cream scoop or a tablespoon, divide the batter equally into the 12 cups.
  • Bake in the preheated oven 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs sticking to it.
  • Let the muffins cool in the tin on a rack for five minutes, then unmold them and let them continue cooling on the rack.
  • Enjoy!


Calories: 259kcal | Protein: 4.9g | Fiber: 3.7g