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Easy, perfectly spiced vegan carrot coconut muffins that are soft, fluffy, and moist. The texture is further elevated with the addition of shredded coconut.
Bake and serve at breakfast or for snacks and you can make them plain or customize with the add-ins of your choice. These easy vegan muffins are simple to make, dairy-free, egg-free, and can be made gluten-free if needed.

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Everyone will love these flavour-packed vegan carrot coconut muffins based on my carrot muffins but with a little twist! They're quick and easy to make and you'll thank yourself for making them this weekend so you can enjoy them throughout the week.
And that doesn't just apply to this recipe, it applies to all of my vegan muffin recipes, they make the perfect grab-and-go snacks.
I like to make them just as the recipe is written, but you'll also love that they're customizable, allowing you to include your favourite add-ins, I give some ideas below.
Let's go through the details so you too can have something delicious to snack on this week!
Ingredients You'll Need
Ingredient and Substitution Notes
Flour - You'll need to use all-purpose white flour for this recipe.
Make it gluten-free: Use Bob's Red Mill All-Purpose Gluten-Free Flour Blend in the RED bag for vegan gluten-free carrot coconut muffins. Any other gluten-free flour on its own, like almond, oat, or coconut flour, will NOT work, it must be this specific blend to get the same results I do. This version requires a shorter baking time, see the notes in the recipe below.
I haven't tested this recipe with any flour other than the two listed above.
NOTE: To ensure your muffins turn out perfectly, it's important to measure your flour accurately. Check out this article "How to Measure Flour Correctly" before you start baking.
Shredded Carrots – You'll need freshly grated carrots. Grate the carrots finely using the smallest holes on your box grater or the smallest shredding blade on your food processor. I know taking a shortcut is tempting, but don't use pre-grated or matchstick store-bought carrots. These carrots have lost most of their moisture so they're too dry for this recipe.
Sugar – You can use either brown sugar or coconut sugar, but take note that each requires a different amount. I haven't tried using liquid sweeteners like pure maple syrup, agave, or any other sugar alternatives.
Applesauce - Use unsweetened, unflavored applesauce. It keeps the muffins moist and acts as a substitute for some of the oil, reducing the amount of oil needed.
Oil - Use a neutral-flavored vegetable oil like refined avocado, safflower, or sunflower oil. You can also use melted coconut oil, but make sure the other ingredients are at room temperature to avoid it solidifying. I haven't tried making these muffins without oil.
Flax Eggs – This recipe is made without eggs, so ground flax seeds and water are used to make a vegan egg replacement. Chia eggs can be used instead of flax to keep the recipe eggless.
Spices – The spices are essential for flavour, I don't recommend leaving any of them out.
Baking Powder and Baking Soda - Ensure both are fresh, they are essential for the muffins to rise and have the proper texture.
Salt and Vanilla - You'll need a little of each to help enhance the flavour.
Unsweetened Shredded Coconut - Use pre-shredded dried, unsweetened coconut. Freshly grated coconut can be used if you have it but since it has a lot of moisture, the texture of the muffins will be a little different.
Additional Add-In (Optional) - Feel free to add ½ cup of your favourite add-in to the batter when you add the coconut. Some ideas include raisins, chopped nuts like walnuts, pecans, seeds, or another chopped dried fruit you enjoy.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Make the muffin batter by mixing the dry ingredients in one bowl, and mixing the wet ingredients in another. Combine the two mixtures, then stir in the shredded coconut.
If you'll be using an add-in, fold it into the batter when you add the coconut, and take care not to overmix.
Use a spoon or a trigger ice cream scoop to distribute the muffin batter into a prepared muffin pan. This helps ensure that all muffins are the same size and finish baking at the same time.
Continue scooping until all muffin cups have been filled and then bake.
When they have finished baking, remove the muffin pan from the oven and allow it to sit for a few minutes.
Carefully remove the muffins from the pan and place them on a cooling rack.
Enjoy them warm or fully cooled!
TIP: Treat yourself and enjoy your muffin with a homemade hot drink like an almond milk latte or a creamy vegan hot chocolate!
Storing and Freezing
Store your muffins at room temperature in an airtight container for up to four days.
Freezing
After they've cooled, wrap them individually, place them in an airtight container or freezer bag, and freeze them for up to two months.
Thaw them at room temperature and enjoy. They can be warmed up a little before serving if you prefer.
Craving more muffins? Check out these other muffin recipes for inspiration!
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements. Please read my article about how to measure flour correctly.
- Avoid using store-bought shredded carrots, instead, start with fresh carrots, peel and shred them yourself. Pre-shredded carrots lack moisture and won't work well in this recipe.
- Make sure your baking powder and baking soda are fresh. If they aren't fresh, your muffins will not rise properly and will have a dense texture.
- Use a trigger ice cream scoop to distribute the batter into the muffin pan. This ensures that each muffin will be nearly identical in size and will finish baking simultaneously.
- Take extra care not to over-bake or your muffins will dry out and be crumbly.
- Read this post from top to bottom before you start. I’ve shared many tips throughout so you get everything right. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Please leave a comment and star rating below; I'd love to hear how the recipe worked for you and what you think about the muffins.
You can also pin this recipe on Pinterest or share a photo on Instagram and tag me (I’m @delightfuladventures over there!)—I enjoy seeing your remakes!
If You Like This Recipe...
Try these next!
Vegan Carrot Coconut Muffins
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (219g) all-purpose flour **see note below for gf**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (120g) finely grated carrots (about 2 medium carrots)
- ¾ cup (185g) plain, unsweetened applesauce
- ½ cup (100g) brown sugar (or coconut sugar (⅔ cup / 100g)
- ¼ cup oil (plus extra for greasing muffin pan if not using liners)
- 1 teaspoon vanilla extract
- ½ cup (38g) unsweetened shredded coconut
Instructions:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
- Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
- In a large bowl, mix the shredded carrots, applesauce, sugar, oil, vanilla, and flax mixture together.
- Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
- Stir in the shredded coconut.
- Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups.
- Bake for 24 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Remove the pan from the oven, let the muffins cool in the muffin pan for a few minutes, then carefully remove and place them on a cooling rack.
Recipe Notes:
- Please read all of the info above and below before making this recipe.
- If you will be making the vegan gluten-free version, use 1 ¾ cups (245g) of Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) (the one in the red bag NOT the blue bag) and bake the muffins for 20-22 minutes. It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. Please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Both sugar options have different cup AND weight measurements. Measure/weigh accordingly based on the type you use.
- You can use any neutral-flavoured oil for this recipe. If you choose melted coconut oil, make sure that all your ingredients are at room temperature to prevent it from solidifying when added to the mixture.
- Store leftovers in an airtight container at room temperature for up to four days.
- To freeze, once they've cooled completely, tightly wrap them individually, store them in a container or freezer bag, and freeze for up to two months. Thaw them at room temperature.
- The nutrition info listed below is based on one muffin with the recipe made as written. The muffins made with gluten-free flour have a calorie count of 169 per muffin. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Tedra says
Thanks for the great recipe idea!
I did not have any raisins on hand, flax or coconut shreds!!
I used chia instead of flax in exactly the same amount, without grinding.
But I put chopped walnuts instead of coconut and chopped prunes instead of raisins.
Then I added a few chocolate chips because I was worried they would be to dry without the coconut.
I had to bake them a bit longer, and they are very dense,
But they turned out fantastic!!
Gwen says
Hi Tedra! Glad they turned out to your liking with all the substitutions! 🙂 I think walnuts in these muffins would be amazing!
Demeter | Beaming Baker says
Gwen, your muffins look absolutely delicious! Excuse me while I just drool over that pic where the muffin is split open. I, too, have a bit of a thing for adding raisins to everything, so I'm gonna go ahead and just grab a couple of these off the screen... if you don't mind? 😉 Love that you wrote a post on how to crack open a coconut as well--my mom would be all over that one! Thank you for making these vegan and gluten free. What a treat! Pinning! 🙂
Gwen says
Thank you so much, Demeter! I love that split open muffin pic too 🙂 I always like to share what the inside looks like in my recipes since gf/vegan baking can be a bit sketchy and if you aren't shown, what's inside may be a surprise that you may not like LOL 😉 And grab as many raisins as you want. Plenty to share 🙂 Thanks for stopping by and for pinning!
Christine Mcmahan says
If you don't care about GF can you sub regular flour or maybe 1/2 whole wheat and 1/2 white flour?
Looks like a great recipe.
Thanks
Gwen says
Hi Christine! Thanks! I have not tried this recipe with regular flour, but I do think it would work fine. Please let me know how it turns out for you when you try, looking forward to hearing 🙂
Sef says
I went ahead and substituted with 1 C. whole wheat flour & 3/4 C. white...I had to splash in some extra liquid (I used a bit of cashew milk & water) to make it easier to mix, but in 19 minutes I had cooked muffins. They turned out moist & tasty 👍
Gwen @ Delightful Adventures says
Hi Sef, I'm glad it worked out with your substitutions! 🙂 Thanks for your note.
Nicole Boyhouse says
Dayyyymn those look good. I'm going to make them, but with gluten, so I shall report back!
Gwen says
Excited to hear how they turn out, Nicole!!!