Vegan Carrot Cake Oatmeal Muffins
These Vegan Carrot Cake Oatmeal Muffins sweetened with maple syrup are packed with healthy carrots, hearty oats, and warm spices.
Servings: 12
Ingredients
- 3 tbsp Ground Flaxseed
- 14 tbsp Oat Milk
- 2 cups Flour
- 1 tsp Baking Powder
- ½ tsp Salt.
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg.
- ½ cups Rolled Oats.
- ½ cup Maple Syrup.
- 6 tbsp Vegetable Oil
- 1½ cups Carrots. --Freshly shredded carrots
- ½ cup Pecans. --Chopped
- ⅓ cup Dried Raisins. -- Dried cranberries can alternatively be used.
Instructions
- Prepare. Preheat your oven to 375°F. Also, prep your muffin pan for nonstick. If you have not done so, peel and shred the carrots.
- Flax Egg. To make the vegan egg substitute, in a large mixing bowl, use a fork to combine together the ground flaxseed and the oatmilk. Allow this to sit while you move on so that the flax can absorb the liquid and thicken into a gel-like consistency that acts as a vegan binder.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, salt, cinnamon, and nutmeg. Then add in the oats.
- Wet Ingredients. Once your flax mixture from the second step has thickened, you can mix in the maple syrup and oil, mixing until smooth and combined.
- Combine. Add the dry ingredients from the third step to the ingredients in the large mixing bowl, mixing until just combined.
- Fold. Use a rubber spatula or similar item to carefully fold in the shredded carrots and then the chopped nuts and dried fruit.
- Bake Use a cookie scoop to fill each muffin cup about three fourths of the way full. Then bake the muffins for 25-30 minutes or until a toothpick comes out mostly clean.
- Cool Let the muffins cool in the muffin pan for five minutes to set. Then transfer your muffins to a cooling rack.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Tip text:It is important to allow the ground flax and oat milk mixture to sit for 5–10 minutes to thicken before using
See Foodwineandlove.com for details on this recipe.
originally posted:
October 26, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 254kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 155mg | Potassium: 216mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2710IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me