• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Resources
  • About
  • Contact

Wee Little Vegans

Kid Friendly Vegan Recipes

menu icon
go to homepage
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Muffins & Quick Breads

Vegan Whole Wheat Carrot Cake Muffins

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

All the flavors of carrot cake in muffin form! These carrot cake muffins are made with no refined sugar and whole grains for a healthy, portable breakfast the whole family will love. 

If you saw my last post, then you know about the breakfast rut going on over here so today I'm bringing another break out the rut breakfast recipe and friends, it's love. These Vegan Whole Wheat Carrot Cake Muffins have all the deliciousness of carrot cake, but in a healthier and portable version perfect for a quick on the go breakfast.

To make these muffins healthier I used my favorite white whole wheat flour. The type of flour really matters with this recipe because carrot cake is already quite dense and using a whole wheat would make it even more so.  White whole wheat is simply a different variety and just as healthy as hard wheat, but has a milder flavor and yields a lighter, fluffier texture making it great for these muffins.

Carrots are of course required for carrot cake and add lots of veggie goodness to these muffins. I use a heaping 1 ½ cups of shredded carrots for lots a flavor and texture and I love that the kids are getting in veggies before lunchtime.

Tip: Use a food processor to quickly shred the carrots!

We like our carrot cake and muffins with a bit of crunch so I add chopped walnuts to the mix, but you can definitely omit if needed. This is what I do for my youngest since nuts can be a choking hazard at her age.

Coconut also adds a lovely texture and flavor to the muffin, but can easily be left out as well.

These muffins are great for batch cooking and meal planning. Make a batch or two at the start of the week and you'll have a quick, healthy breakfast or snack for the rest of the week. Be sure to store muffins in the fridge to keep fresh all week.

If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

5 from 1 vote
Print
Vegan Whole Wheat Carrot Cake Muffins
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins
 
Course: Breakfast, Snack
Author: Melissa
Ingredients
  • 1 ½ cup white whole wheat flour
  • 3 teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 flax eggs - 2 tablespoon ground flax +4 tablespoon water see notes for more info
  • ¾ cup almond milk
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 ½ cup finely shredded carrots ~ 2 medium sized carrots
  • ½ cup chopped walnuts optional
  • ½ cup shredded coconut optional
Instructions
  1. Preheat oven to 350 degrees. Lightly oil a muffin pan or use liners. Set aside. 

  2. Prepare flax eggs and set aside to thicken. 

  3. Combine almond milk, coconut sugar, and maple syrup. Set aside. 

  4. In a large bowl combine flour, baking powder, cinnamon, and salt. Stir to throughly combine. 

  5. Add flax eggs to milk mixture and stir to combine. Add coconut oil and vanilla and stir again. If milk is not warm enough the oil will harden. If this happens simply warm for 20 -30 secs in microwave until oil is liquid again. 

  6. Pour liquid ingredients into flour and stir just to combine. Over stirring will make tough dense muffins.

  7. Add carrots, walnuts, and coconut if using and fold into batter. 

  8. Spoon mixture into prepared muffin pan. Top with additional walnuts and coconut, if desired. 

  9. Bake for 20-24 minutes or until a toothpick inserted comes out clean and tops are dry and browned. 

  10. Allow to cool a few minutes and remove from pan to finish cooling on a wire rack. 

  11. Store in an airtight container in the fridge for extended freshness. 

Recipe Notes

New to vegan baking? Check out this how to guide for making flax eggs.

Vegan Whole Wheat Carrot Cake Muffins

More Muffins & Quick Breads

  • Top view of Cinnamon Raisin Soda Bread loaf with with three slices on a round wood cutting board.
    Cinnamon Raisin Soda Bread
  • Top view of three Apple Banana Bread Muffins on a white plate with striped towel beneath.
    Vegan Apple Banana Bread Muffins
  • Close of side view of Slow Cooker Banana Bread slices on a slate cutting board.
    Slow Cooker Banana Bread
  • Pumpkin Chocolate Swirl Muffins
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. Sheila Brant

    March 12, 2018 at 6:02 pm

    5 stars
    Made these today can you say Awesome ❤️

    Reply
  2. Ana

    September 12, 2021 at 7:05 am

    Ive made these twice and they come out raw inside every time! What am I doing wrong?

    Reply
    • Melissa

      September 12, 2021 at 9:26 pm

      It could be simply that they needed to bake longer. Oven temperatures vary a lot so maybe yours is running a bit lower? I would suggest checking with an oven thermometer to see if that could be the problem. Did you make any changes or substitutions to the recipe? If you used all purpose flour instead of white wheat, for instance, you would need a bit more because it absorbs liquids differently than the wheat. I hope this helps and if I can help any more let me know 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

More about me →

Popular

  • Sun-dried Tomato and Spinach Spaghetti Feature Image
    Sun-dried Tomato Spinach Spaghetti
  • Close up of a spoon of granola resting on a baking sheet of more granola.
    Oat Free Granola
  • Strawberry Cream Cheese Puff Pastry Feature Image
    Strawberry Cream Cheese Breakfast Pastry
  • Close up of Cashew Cream Cheese in a small bowl on a wooden board.
    Cashew Cream Cheese

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About
  • Work with me

Copyright © 2022 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT