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    Home » Recipes » Breakfast » Muffins

    Fluffy Vegan Carrot Ginger Muffins (with Fresh Ginger)

    Published by Gwen Leron on March 18, 2017 (Updated January 20, 2025)

    5 from 2 ratings
    »
    4 Comments

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    Pinterest pin with two images of vegan carrot ginger muffins, this image is for pinning this recipe to Pinterest.

    Moist, fluffy vegan carrot ginger muffins that are perfectly spiced and made with freshly grated ginger for the best flavour! These quick and easy muffins are ideal for enjoying at breakfast time or for snacks throughout the day.

    You can make them plain or customize them with your favourite add-ins. They're easy to make, dairy-free, egg-free, and can be made gluten-free if needed.

    A carrot ginger muffin sitting on a white plate, more muffins and a glass of milk sit in the background.

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    Just in case you haven't noticed while browsing around here, I love muffins. I love testing new recipes, making them, and of course, eating them!

    These vegan carrot ginger muffins are no exception. This particular muffin recipe offers a refreshing change from the usual muffins you see everywhere. You likely won’t find this flavour at your local bakery or grocery store, but honestly, it should be everywhere because it’s just that good!

    The carrots mixed with fresh ginger and spices, plus an optional add-in you can customize, make this recipe special. I hope it will make it onto your vegan baking rotation list.

    Ingredients You'll Need

    An overhead shot showing the ingredients needed to make vegan carrot ginger muffins.

    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 ginger muffins. Any other single 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. The vegan gluten-free version requires a shorter baking time, see the notes in the recipe below.

    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 – For the best results, use freshly grated carrots. Finely grate them using the smallest holes on a box grater or the finest shredding blade on your food processor. While it might be tempting to take a shortcut, avoid using pre-grated or matchstick carrots from the store. These tend to be too dry since they've lost a lot of moisture, which is essential 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 tested this recipe with any liquid sweeteners or sugar alternatives.

    Applesauce - Use unsweetened, plain applesauce. It helps keep the muffins moist while also replacing some of the oil.

    Oil - Use a neutral-flavoured vegetable oil such as refined avocado, safflower, or sunflower oil. Melted coconut oil is another option, but make sure the other ingredients are at room temperature to prevent it from solidifying. I haven’t tested this recipe without oil.

    Flax Eggs – This recipe is made without eggs, so ground flax seeds and water are used to make a vegan egg replacement. If you don't have or can't have flax, you can make chia eggs using the same method as the flax eggs, the chia seeds do not need to be ground to make chia eggs.

    Spices – The spices are important for giving the muffins much of their flavour, I don't recommend leaving any of them out.

    Baking Powder and Baking Soda - Ensure both are fresh, they're essential for the muffins to rise and have the proper texture.

    Salt and Vanilla - A little of each is needed to enhance the flavour.

    Freshly Grated Ginger - Don't skip this ingredient! The recipe also calls for ground ginger, but that is not enough to give the muffins the extra punch of ginger flavour they need. Fresh ginger is necessary to do that.

    Additional Add-In (Optional) - If you'd like, you can fold in a ½ cup of your favourite add-in to the mixed batter. I have tried several different ones such as dried currants (that's what I used in the muffins you see in the pictures), raisins, chopped nuts (like walnuts or pecans), seeds, or another chopped dried fruit.

    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.)

    A bowl with muffin batter, dried currants sit on top of the batter waiting to be mixed in.

    Make the muffin batter by mixing the dry ingredients in one bowl, and the wet ingredients in another. Combine the two mixtures, then, if you are using an add-in, stir it into the batter and take care not to overmix.

    A medium cookie scoop adding carrot ginger muffin batter to a paper muffin cup in a muffin pan.

    Use a spoon or a trigger ice cream scoop to distribute the muffin batter into a prepared muffin pan. Using a scoop helps ensure that all the muffins are the same size and finish baking at the same time so I highly recommend using one!

    An overhead image of carrot ginger muffin batter in a muffin pan about to be baked.

    Continue scooping until all muffin cups have been filled and then bake.

    An overhead image of vegan carrot ginger muffins in a muffin pan fresh from the oven.

    When they have finished baking, remove the muffin pan from the oven and allow it to sit for a few minutes.

    Freshly baked vegan carrot ginger muffins cooling on a metal rack.

    After the muffins have rested in the pan for a few minutes, carefully remove and transfer each of them to a cooling rack.

    Enjoy them warm or fully cooled with a glass of your favourite plant milk, tea, coffee, a homemade latte or hot chocolate.

    Storing and Freezing

    Store the fully cooled muffins at room temperature in an airtight container for up to four days.

    Freezing

    Once cooled, wrap each one individually, then store them in an airtight container or freezer bag. They can be frozen for up to two months.

    When you're ready, thaw them at room temperature and warm them slightly before serving, if you like.

    A carrot ginger muffin on a plate, the muffin wrapper has been peeled away.

    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, then peel and shred them yourself. Pre-shredded carrots lack moisture and won't work well in this recipe.
    • Don't skip the freshly grated ginger. This recipe also calls for dried ginger, but that alone will not give the muffins enough ginger flavour.
    • 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.
    A carrot ginger muffin on a small plate, the muffin has been split in half to show the fluffy interior.

    If You Make This Recipe...

    I'd love to know! Please leave me a comment and rating below. If you're on Instagram, you can also share a picture and tag me so I can see it! (I’m @delightfuladventures on Instagram!)

    If You Like This Recipe...

    Then try one of these next!

    • Vegan Applesauce Muffins
    • Vegan Carrot Muffins
    • Vegan Carrot Coconut Muffins
    • Vegan Morning Glory Muffins
    A vegan carrot ginger muffin sitting on a small white plate.
    Print Recipe Pin Recipe SaveSaved!
    5 from 2 ratings

    Fluffy Vegan Carrot Ginger Muffins (with Fresh Ginger)

    Moist, fluffy vegan carrot ginger muffins that are perfectly spiced and made with freshly grated ginger for the best flavour! These quick and easy muffins are ideal for enjoying at breakfast time or for snacks throughout the day. You can make them plain or customize them with your favourite add-ins. They're easy to make, dairy-free, egg-free, and can be made gluten-free if needed.
    Prep Time:15 minutes minutes
    Cook Time:24 minutes minutes
    Total Time:39 minutes minutes
    Author: Gwen Leron
    Course: Snack
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Kitchen Scale
    • Muffin/Cupcake Pan
    • Large Scoop
    • Glass Mixing Bowls
    Prevent your screen from going dark

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 1 ¾ cups (219g) all-purpose flour **see note below for gluten-free option**
    • 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 (roughly 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 freshly grated ginger
    • 1 teaspoon vanilla extract

    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 grated carrots, applesauce, sugar, oil, grated ginger, vanilla, and flax mixture together.
    • Slowly add the dry mixture to the wet mixture and stir until combined.
    • If using an add-in, fold it into the batter. Take care not to over-mix.
    • 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. If you are making the vegan gluten-free version, bake for 20 minutes.
    • 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 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.
    • Feel free to include ½ cup of your favourite add-in like dried currants, raisins, chopped nuts (walnuts or pecans) or seeds.
    • 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 148 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.

    Nutrition Info:

    Serving: 1muffin | Calories: 154kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 189mg | Potassium: 93mg | Fiber: 1.4g | Sugar: 10.1g | Vitamin A: 84IU | Vitamin C: 0.6mg | Calcium: 31mg | Iron: 1.2mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    MuffinsSnacksGluten-FreeNo Nuts AddedAppleVanillaEaster

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    Reader Interactions

    Comments

      5 from 2 votes

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Amanda says

      April 28, 2017 at 10:01 am

      5 stars
      This sounds delicious. I love that you are recreating your favorite recipes as gluten free and vegan. Thanks for the inspiration. 😉

      Reply
      • Gwen @ Delightful Adventures says

        April 28, 2017 at 6:38 pm

        My pleasure, Amanda! I've been having a lot of fun with it! 🙂

        Reply
    2. Mary says

      March 21, 2017 at 8:11 pm

      5 stars
      Just made these carrot-ginger muffins this afternoon and they are delicious! Light and moist : ) Next time, I'll add even more ginger!

      Reply
      • Gwen @ Delightful Adventures says

        March 22, 2017 at 8:49 am

        I added more ginger the last time I made them and they were so good 🙂 Thanks so much for your comment, Mary! Very happy to hear that you like them!

        Reply

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