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!
- 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
Preheat oven to 350 degrees. Lightly oil a muffin pan or use liners. Set aside.
Prepare flax eggs and set aside to thicken.
Combine almond milk, coconut sugar, and maple syrup. Set aside.
In a large bowl combine flour, baking powder, cinnamon, and salt. Stir to throughly combine.
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.
Pour liquid ingredients into flour and stir just to combine. Over stirring will make tough dense muffins.
Add carrots, walnuts, and coconut if using and fold into batter.
Spoon mixture into prepared muffin pan. Top with additional walnuts and coconut, if desired.
Bake for 20-24 minutes or until a toothpick inserted comes out clean and tops are dry and browned.
Allow to cool a few minutes and remove from pan to finish cooling on a wire rack.
Store in an airtight container in the fridge for extended freshness.
New to vegan baking? Check out this how to guide for making flax eggs.