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Healthy carrot muffins recipe - vegan

Healthy carrot muffins

Mandy Mazliah
My healthy carrot muffins will go down a treat with anyone looking for a delicious, filling bake that is low in refined sugar. They’re packed full of nutritious ingredients and suitable for vegans. As they’re nut free too they are perfect for kids lunch boxes although I must admit to eating as many of them as my kids do!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine International
Servings 12


  • 250 g carrots grated
  • 125 g sultanas
  • 100 ml sunflower oil olive works as well
  • 1 tbsp whole chia seeds optional
  • 15 g pumpkin or sunflower seed chopped
  • 125 ml maple syrup
  • 250 g spelt flour or use plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 4 tbsp milk I used oat milk


  • Preheat the oven to 160°C (fan)/180°C/gas mark 4.
  • Line a muffin tin with 12 paper muffin cases and set aside.
  • Mix the 250g grated carrot, 125g sultanas, 100ml sunflower oil, 1 tbsp chia seeds, 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
  • Sift 250g spelt flour, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp nutmeg together and fold into the carrot mixture.
  • Finally stir through 4 tbsp milk. You'll have quite a sticky mixture.
  • Spoon the mixture into each of the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
  • Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer.
Keyword healthy carrot muffins
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