Vegan Carrot Coconut Muffins

4.50 from 2 ratings

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. They're simple to make, dairy-free, egg-free, and can be made gluten-free if needed.

Prep Time15

Cook Time24

Total Time39

Servings:

Author: Gwen Leron

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.

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.

Nutrition