Vegan Carrot Cake Muffins
This post is sponsored by iHerb. All opinions are my own.
These vegan carrot cake muffins are soft and delicious, studded with shredded carrots and pecans. They’re a great breakfast for busy mornings!
I’ve been loving muffins as an easy breakfast or snack because I can make a batch at the start of the week and enjoy them when I need something quickly! These carrot cake muffins are easy to make and filled with healthy ingredients. To keep these muffins vegan, I used a chia seed “egg” replacement!
To get everything I needed for these muffins, I ordered chia seeds, coconut oil, vanilla, cinnamon, and pecans from iHerb! iHerb carries over 30,000 natural products and they ship to over 180 countries! They even have 24/7 customer service in 10 languages! Everything is shipped from climate-controlled distribution centers to ensure the quality of their products and groceries.
While I was ordering my muffin ingredients, I also re-stocked my pantry with olive oil, chocolate chips, maple syrup, almond flour, and cashews. Their prices are great and I love skipping a trip to the grocery store. iHerb is also great for items that might be hard to find if you don’t live near a specialty grocery store. They have tons of gluten-free, paleo, and vegan products!
Tips for Perfect Carrot Cake Muffins
- Be sure to mix the wet ingredients and dry ingredients separately. This makes it easier to fully incorporate the ingredients without over mixing.
- The batter will be very thick. Do not add more water to thin. It should almost feel like cookie dough.
- Grate carrots using a large box grater. I prefer freshly grated carrots for this recipe.
- Be sure to spray your muffin pan with non-stick spray or line the muffin pan with paper or silicone liners.
- 1 chia egg (1 tablespoon chia seeds mixed with 2 1/2 tablespoons water)
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup chopped pecans
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- ½ cup grated carrots
Preheat oven to 400ºF.
Line a 12-cup muffin pan with liners.
In a small bowl, combine the chia seeds and water and set aside until thickened.
Add the all-purpose flour, sugar, baking powder, salt, cinnamon, ground ginger, and nutmeg to a large bowl.
Mix until combined.
In a separate bowl, combine the melted coconut oil, almond milk, chia seed mixture, vanilla, and shredded carrots.
Add the wet ingredients to the dry ingredients.
Stir until just combined. Do not over mix. The batter will be VERY thick.
Scoop ¼ cup batter into each muffin tin. It should make 12 muffins.
Bake for 16-20 minutes or until the tops of the muffins have started to brown.
Keywords: Vegan Carrot Cake Muffins
How to Store Leftover Muffins
Keep these in a zipper locked bag at room temperature for up to 5 days. To store them longer, put them in a freezer-safe bag and store in the freezer for up to 4 weeks. To defrost, thaw in the microwave at 50% power for 30 seconds or until warmed.
Curious to try iHerb? New or returning customers can get a discount with my link! No minimum purchase required! It’s a great way to stock your pantry without having to leave your house!
Looking for more tasty muffin recipes? Here are a few of my favorites: