Vegan Carrot Muffins (Oil-Free)

Ingredient notes

Whole wheat flour - Two cups of whole wheat flour is used in this vegan carrot muffin recipe, it can be substituted with white whole wheat or all-purpose flour.  I have not tested with gluten-free so I can’t say for sure that it will work.

If you’re new to regular whole wheat flour in baked goods, it does create a denser muffin.  You can try using half whole wheat and half all-purpose flour. 

Dairy-free milk - Any dairy-free milk can be used.

Maple syrup - Used to sweeten these delightful little muffins.  I have not tested with any other sweetener.

Applesauce - This is used instead of oil or butter to keep the muffins moist and oil-free.  I use unsweetened applesauce.

Apple cider vinegar - Works with the leavening agents, so don’t skip it in this eggless carrot muffin recipe.  It can be substituted for the same amount of fresh lemon juice.

Carrots - Use 1  ½ cups of lightly packed shredded carrots or about 2 large carrots.  I prefer to use a food processor with a shredding disc, it makes quick work for shredding.  I don’t use a box grater, because mine shredded the vegetable too finely creating more liquid with the carrots.

For more carrot-inspired treats, try carrot bliss balls with oats and dates or a carrot banana smoothie. Or try them in a smoothie with oranges and pineapple in an orange carrot ginger smoothie.

Raisins - Black or golden raisins can be used.  If they are stuck to each other, separate them when adding them to the ingredients.  This will help to disperse the raisins throughout the batter evenly.

Walnuts - Use chopped walnuts, they can be substituted with pecans.  For nut-free options, try sunflower seeds or shredded coconut.  They can also just be left out.

Tips

• It’s important to get the vegan carrot muffins in a preheated oven as soon as the wet and dry ingredients are mixed because the vinegar and leavening agents will start reacting once mixed.
• Preheat the oven, give your oven about 5-10 minutes to adjust to the temperature once preheated.  I use an inexpensive oven instant-read thermometer to make sure my oven temperature is accurate.  A proper oven temperature is important for baking.
• I wouldn’t use paper liners, they stick.  Lightly grease your muffin tray or use silicone muffin cups. (The paper liners in the photos are just to make the muffins look pretty).
• If your baking soda or baking powder clumps, sifting it will help distribute it.
• Flour settles while in storage which can create a more tightly packed measuring cup if you just scoop it out. To prevent this problem, use a spoon to scoop the flour into the measuring cup then level off with the back of a knife.

Over-mixing whole wheat flour

Don't over-mix, the oil-free muffins will turn out dense and not so fluffy. Before adding the wet ingredients to the dry, scoot the dry ingredients to the sides to make a well, then add the wet ingredients, then use a fork to start to incorporate the wet into the dry.  I prefer using a fork because its small size prevents excessive stirring of the ingredients.

Once you are about halfway through, use a silicone spatula to fold the ingredients together (scooping the bottom ingredients to the top and from the sides).  This is also where I add the raisins and walnuts.  A silicone spatula works great for this, I like how it glides around the bowl picking up the batter with ease and leaving nothing behind.

Silicone muffin liners

Oil-free muffins tend to stick to paper muffin liners so I opt for reusable silicone muffin liners.  In the past, once muffins were cooled and stored in the fridge my paper liners came off easier but they also seemed to soak up moisture from the muffins.  If you don’t have silicone liners, spray the muffin tray cups with non-stick spray then use a paper towel to wipe it around each cup (not oil-free but it is minimal).

How to make oil-free carrot cake muffins

1. For these vegan carrot muffins with no oil, start by preheating the oven to 350 F (180 C) and line a 12-cup muffin tin with silicone muffin cups or spray with non-stick spray.  Shred the carrots before you mix everything together and set aside.
2. Mix the dry ingredients in a large bowl, then mix the wet ingredients along with the shredded carrots in a separate bowl.
3. Mixing wet and dry ingredients separately allows for each of them to be thoroughly combined before adding them together, reducing the chance of over-mixing.
4. Use a silicone spatula to scrape all of the liquid ingredients into the dry ingredients, then use a fork to stir until the flour is about halfway mixed in.
5. Then add the raisins and walnuts, using a silicone spatula gently fold everything until just combined and no more pockets of flour (it doesn’t need to be perfectly smooth).  Stirring too much will produce denser muffins, so fold them with a spatula.
6. Then promptly and evenly spoon the batter into the prepared 12-cup muffin tray.  Bake for 23-26 minutes or until a toothpick inserted in the middle comes out clean.

Storage

The vegan carrot muffins can be kept covered at room temperature for a couple of days, up to a week in the refrigerator, or frozen for up to 3 months.  To freeze the muffins separately, place them on a small baking tray that will fit in the freezer.  Place the tray with the muffins into the freezer until they’re frozen. 

Now they’re frozen separately and can be placed into a freezer bag or container.  Alternatively, use parchment paper to keep the muffins separate from each other to not freeze together and store them in a freezer-safe container or bag.

Related recipes

• Carrot cake bliss balls
• Vegan banana bars with chocolate chips

I hope you enjoy the recipe for whole-wheat oil-free vegan carrot cake muffins!  If you like the recipe, feel free to rate it and leave a comment.