Carrot Cake Muffins

By Alexandra Caspero on March 20, 2012

I am not much of a baker. I really hate measuring and since this is non-negotiable in baking, I tend to steer towards cooking instead. I love that cooking is pure imagination. If I add too much or too little of an ingredient, I can easily change it up without destroying the overall product. This is not the case in baking. One screw up or missing ingredient and you might have ruined the whole dish.

I have been forcing myself to do more baking and was excited to learn that this month’s Recipe Redux topic was ‘Stick with Maple-Honey Sweetness’. Using either maple syrup or honey in recipes. Real maple syrup is undeniable in recipes, adding a subtle, natural sweetness to savory dishes and moistness to baked ones. I had a few recipes in mind involving butternut squash and maple syrup but decided to go with a baked good instead.

Vegan Carrot Cake Muffins! Healthy, low-fat muffins that taste like carrot cake. Vegan Carrot Cake Muffins! Healthy, low-fat muffins that taste like carrot cake. Vegan Carrot Cake Muffins! Healthy, low-fat muffins that taste like carrot cake.

I recently saw Carrot Cake muffins from the Fat Free Vegan blog and was inspired to come up with my own recipe. I love carrot cake and rarely eat muffins. Honestly, I don’t get muffins. I don’t think they are filling enough for a meal and are often too sweet and too large. That being said,  I was determined to make a muffin that didn’t act like a cupcake. The oat crumble on top is a indulgent treat, so feel free to omit it.

Vegan Carrot Cake Muffins! Healthy, low-fat muffins that taste like carrot cake.

Carrot Cake Muffins



  • Dry Ingredients:
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 3/4 cup all-purpose flour or Spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground clover
  • 1/2 tsp salt
  • 1 tbsp ground flax seed
  • Wet Ingredients:
  • 1/2 cup light coconut milk
  • 1/3 cup unsweetened applesauce
  • 2 tbsp. canola oil
  • 1/4 cup water
  • 1/3 cup + 3 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 1/2 cup freshly grated carrots
  • 1/2 cup raisins
  • 1/4 cup roughly chopped walnuts
  • Crumble Topping
  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/3 cup brown sugar
  • 2 tbsp. pure maple syrup
  • 1/4 cup unsalted butter


  1. Preheat the oven to 375 degrees F and prep a muffin tin with liners.
  2. Combine all the dry ingredients in a large bowl. In a smaller bowl, whisk together the wet ingredients except carrots, raisins, walnuts.
  3. Add the wet ingredients to the dry ingredients and stir together. Add the carrots, walnuts and raisins. Gently stir until just combined.
  4. Spoon the batter 2/3 of the way up into the muffin liners.
  5. Make the crumble:
  6. Combine the flour, oats, and brown sugar. Melt the butter and add the maple syrup. Stir in the butter and maple syrup and mix with a fork. Using your fingers, gently crumble the mixture to the top of the muffin.
  7. Bake at 375 degrees F for 22 minutes until toothpick comes out clean.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)


Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(7 comments) leave a comment

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.

    1. Regan @ The Professional Palate
      March 25, 2012 AT 4:56 am

      Crumb topping muffins are definitely my favorite… these sound yum!

    2. Morgan
      March 21, 2012 AT 4:01 pm

      Ok girl…you totally have been reading my mind! lol One of my upcoming recipes I am wanting to develope is a carrot cake cupcake-ish thing…Yours is probably the slightly healthy (no vegan frosting) version of what mine will be though! 😀 THey look absolutely delicious and a great snack!

      1. DK
        March 22, 2012 AT 6:12 pm

        Ha, yes I am sure icing would taste awesome on these! I really like how these are not too sweet, perfect for breakfast. Can’t wait to see what you come up with!

    3. Emily
      March 21, 2012 AT 1:53 pm

      I love carrot in muffins, these look so healthy!

    4. Meal Makeover Mom Janice
      March 21, 2012 AT 8:15 am

      Love the crumble topping on these muffins!

    5. Nina @ What’s for eats?
      March 21, 2012 AT 1:38 am

      Oh my goodness! I am in the exact same boat as you! I attempted muffins this month too with much trepidation due to my lack of baking skills. Yours look delicious!