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a muffin with a bite taken out of it
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5 from 2 votes

Carrot Cake Muffins

These deliciously moist and tender Carrot Cake Muffins are just as warm and comforting as the classic cake. Filled with shredded carrots and walnuts, everyone is sure to love these scrumptious treats!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: carrot cake muffins
Servings: 14 muffins
Calories: 178kcal
Author: Erin

Ingredients

Instructions

  • Preheat oven to 350° and line a muffin tin with muffin liners; set aside.
  • Melt the coconut oil and set it aside -- allow it to come to room temperature before using it. You should also make the flax eggs now, too. Stir the flaxseed meal and water together and let them sit for 5-10 minutes.
  • Combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a bowl and set aside.
  • In a separate bowl, mix the milk and syrup together; then, add the coconut oil and flax eggs.
  • Combine wet and dry ingredients in the same bowl, then stir in the shredded carrots and walnuts by hand.
  • Divide the batter amongst the muffin tin (you'll have some leftover since the recipe makes 14 muffins), then bake the muffins for 20 minutes, or until a toothpick comes out clean. Let the muffins sit for 2-3 minutes, then remove them and transfer to a cooling rack. Enjoy!

Notes

*Calories are per muffin and are an estimation
*Try not to over mix the batter or the muffins will be too dense!
*To make gluten free, simply use a gluten free 1:1 baking flour 
*Storage: store muffins at room temperature in a container for up to 5 days 

Nutrition

Calories: 178kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 114mg | Potassium: 78mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg