Vegan Carrot Raisin Muffins

Name: Vegan Carrot Raisin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; ½ cup maple syrup; 1 cup almond milk; ¼ cup unsweetened applesauce; 1 cup grated carrots; ½ cup raisins; ¼ cup chopped walnuts (optional)

Highlighted under: Sweet Baking Ideas

I love making these Vegan Carrot Raisin Muffins as a delightful way to start my day. With their warm, spiced flavor and the sweetness from the raisins, these muffins are not only delicious but also packed with nutrients. I find that using freshly grated carrots really elevates the texture and taste, making each bite a little piece of heaven. Plus, they are quick to prepare, perfect for busy mornings when I need a healthy snack on the go!

Created by

Emily

Last updated on 2026-01-30T18:10:32.677Z

When I first experimented with Vegan Carrot Raisin Muffins, I wanted to create a treat that balanced health with indulgence. Using almond milk instead of dairy and flaxseed as an egg substitute worked perfectly to bind the ingredients while keeping it light and fluffy. The key is to combine the wet and dry ingredients separately before mixing them together to ensure an even distribution of flavors.

One specific detail I learned is to let the batter sit for a few minutes before spooning it into the muffin tins. This allows the flavors to meld and results in muffins that are even more flavorful! Each bite is a reminder of how good healthy eating can be.

Why You Will Love These Muffins
Moist texture with a delightful crunch from walnuts
Natural sweetness from carrots and raisins
Ideal for breakfast or as a snack anytime

The Role of Ingredients

Each ingredient in these Vegan Carrot Raisin Muffins plays a unique role in achieving the perfect texture and flavor. Whole wheat flour not only adds a nutty taste but also provides fiber that keeps you full longer. The baking powder and soda work together to create a light, fluffy texture, allowing the muffins to rise beautifully while remaining moist. The spices, particularly cinnamon and nutmeg, infuse warmth and comfort, making each bite feel like a warm hug on a chilly morning.

Carrots and raisins are not just for sweetness; they also provide moisture to the muffins. Freshly grated carrots ensure that the muffins remain tender and juicy, while raisins add delightful bursts of sweetness. If you’ve ever wondered whether to soak raisins beforehand, I recommend it if you prefer a softer texture. Just a quick soak in warm water for about 10 minutes can do wonders for their plumpness.

Mastering the Muffin Method

Using the muffin method is key to achieving the right texture for these Vegan Carrot Raisin Muffins. Start by mixing your dry ingredients thoroughly to ensure even distribution of the leavening agents and spices. When combining the wet and dry mixtures, it's crucial to mix only until just combined—overmixing can result in dense muffins. If you see some flour streaks, that’s perfectly fine; a few lumps are okay and will bake out beautifully.

When it comes to filling the muffin cups, make sure not to overfill them. Keeping the batter around ¾ full allows for proper rising without overflowing. I like to use a medium cookie scoop for consistency—this makes it easier to manage portion sizes and ensures even baking. If you’re feeling adventurous, consider adding a sprinkle of oats or a crumble topping before baking for an extra texture contrast!

Ingredients

Gather these simple ingredients to make your delicious muffins:

For the Muffins

1 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup maple syrup
1 cup almond milk
¼ cup unsweetened applesauce
1 cup grated carrots
½ cup raisins
¼ cup chopped walnuts (optional)

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these steps to create your muffins:

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, combine maple syrup, almond milk, and applesauce. Mix until well combined.

Combine Mix

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in grated carrots, raisins, and walnuts if using.

Fill Muffin Cups

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake Muffins

Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Enjoy these muffins fresh or store them in an airtight container for later!

Pro Tips

For added flavor, consider adding a pinch of ginger or cloves to the batter.

Storing and Reheating

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresher for longer, I recommend refrigerating them, which can extend their shelf life to about a week. For a quick breakfast or snack, you can pop them in the microwave for 20-30 seconds to warm them up—you’ll be left with a delightful aroma filling your kitchen.

For longer storage, these muffins freeze beautifully. Simply wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to enjoy, just let them thaw in the fridge overnight or on the countertop for a couple of hours. For a warm treat, reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

Variations and Customizations

Don’t hesitate to get creative with these muffins! You can swap out the walnuts for pecans or sunflower seeds for a nut-free option. If you want to introduce an extra layer of flavor, try adding coconut flakes or even a dash of vanilla extract into the wet ingredients. For those who prefer a lower sugar option, you can reduce the maple syrup by half and increase the applesauce—applesauce can also help maintain moisture.

For a fun seasonal twist, consider tossing in some pumpkin spice in place of cinnamon and nutmeg during the fall months, or add a handful of chopped apples to the batter for a refreshing variation in the spring. The beauty of these muffins is in their versatility, allowing you to tailor them to your taste preferences or whatever ingredients you have on hand.

Questions About Recipes

→ Can I substitute the whole wheat flour?

Yes, you can use all-purpose flour, but it may change the texture slightly.

→ How do I store these muffins?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these muffins?

Absolutely! Just make sure they are completely cool before freezing in an airtight container.

→ What can I use instead of raisins?

You can use dried cranberries, chopped dates, or even chocolate chips for a different twist.