This is an easy recipe for delicious, healthy and moist vegan apple carrot muffins with almonds, walnuts and oats that can be made gluten-free too. These muffins are perfect not only for breakfast, but also as a snack or healthy dessert!
If you’re a fan of apple cake and carrot cake, but are looking for a faster and healthier alternative without white sugar and butter, you should definitely try these delicious apple carrot muffins! Not only kids, but adults like my mom, grandma and me love these homemade muffins too! The combination of apples, carrots, nuts and cinnamon is just loved by everyone!
Healthy Vegan Breakfast Muffins
Whether for breakfast, dessert or as a snack, muffins are just perfect every time! They’re convenient, handy, always delicious and quick and easy to make!
I made these apple carrot muffins with little oil and sugar, so they’re healthy enough to eat for breakfast! I always find it convenient when you can make your breakfast ahead, so that it is ready to eat and to take away the next morning. And if you get a little hungry in between meals, you also have a healthy snack on hand!
Simple versatile muffin recipe
To make these apple carrot muffins, all you need are a few simple ingredients that you may already have in your pantry. Plus, the recipe is very versatile because you can also swap out some of the ingredients as described below.
If you like, you can also stir chopped nuts or chocolate drops into the batter or sprinkle crunchy cinnamon streusel as a topping on top instead of walnuts and oats.
Ingredients and possible alternatives
- Flour: all-purpose or spelt flour or a gluten-free flour blend 1:1. Other flours such as oat flour or whole wheat flour will also work, but the muffins will not be as soft and fluffy.
- Almond flour: or other ground nuts such as hazelnuts.
- Raw cane sugar: or any other sweetener such as maple syrup, agave syrup, coconut sugar or date sugar. If using syrup, you may want to omit the plant milk to ensure the batter gets the right consistency.
- Applesauce: or mashed banana or pumpkin puree.
- Vegetable oil: e.g. canola, sunflower or avocado oil.
- Plant milk: e.g. soy, almond, cashew or oat milk.
- Lemon juice: or apple cider vinegar.
- Also: baking powder, pinch of salt, vanilla and cinnamon.
- Topping (optional): chopped walnuts and rolled oats.
How to make vegan apple carrot muffins – Here’s how easy the recipe is!
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Combine grated carrots and apples with wet ingredients
First, finely grate the carrot and coarsely grate the apple. Whisk together applesauce, vegetable oil, plant milk, lemon juice and vanilla extract in a container. Then add the grated carrots and apples and stir to combine.
Step 2: Combine dry ingredients and make the batter
Now whisk together flour, almond flour, sugar, baking powder, salt and cinnamon in a bowl. Then add the wet ingredients and stir with a spatula to form a thick batter.
Step 3: bake muffins
Spoon the batter into muffin cups and sprinkle with chopped walnuts and oats. Bake in a preheated oven at 356 °F (180 °C) for about 25-30 minutes, until a toothpick comes out clean. Then let cool and enjoy for breakfast or as a healthy dessert!
How can I store carrot apple muffins?
Since apple carrot muffins contain fresh fruit and vegetables, they should be stored in an airtight container in a cool place. They will keep in the refrigerator for up to 5 days.
The breakfast muffins will get harder over time, but you can microwave them for a few seconds before eating. This will make them really soft and fluffy again like they’ve just been baked!
How can I freeze muffins?
To freeze the muffins, simply place them in a freezer-safe container or freezer bag. Then seal airtight and freeze for up to 3 months. I recommend separating the individual muffins with a piece of parchment paper so they don’t stick together and you can remove them individually.
This recipe for vegan apple carrot muffins is:
- Dairy-free
- Egg-less
- Optional gluten-free and soy-free
- Quick and easy to make
- Soft and fluffy
- Moist
- Loaded with fruit and vegetables
- Healthy
- Very delicious!
- Perfect for breakfast, as a snack or dessert!
More delicious vegan recipes with apples and carrots to try
- The Best Carrot Cake
- Carrot Cupcakes
- Carrot Bread
- Apple Cinnamon Streusel Cake
- Apple Turnovers
- Vegan Apple Pie
- Apple Crumble
- Apple Stuffed Buns
- Moist Apple Blondies
- Apple Pie Roll-Ups
- Apple Hand Pies
- Chocolate Apple Crumble Cake
If you try this easy recipe for vegan apple carrot muffins, feel free to leave me a comment and a star rating! And if you share a photo of your healthy breakfast muffins on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
Vegan Apple Carrot Muffins
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Apple carrot muffins
- 1 (75 g) small carrot finely grated
- ½ (75 g) apple coarsely grated or finely diced
- ¾ cup (100 g) all-purpose or spelt flour or gluten-free flour
- ½ cup (50 g) almond flour or hazelnut flour
- ¼ cup (50 g) raw cane sugar or other sugar
- 2 tsp baking powder
- 1 pinch of salt
- 1 tsp cinnamon
- ¼ cup (60 g) applesauce or mashed banana or pumpkin puree
- 3 tbsp (40 ml) vegetable oil e.g. canola, sunflower or avocado oil
- 3 tbsp (40 ml) plant milk e.g. soy, almond, cashew or oat milk
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
Topping (optional)
- 2 tbsp (20 g) walnuts chopped
- 2 tsp rolled oats
Instructions
*Note: Be sure to check out the recipe video + step-by-step pictures + tips above!
- Preheat the oven to 356 °F (180 °C) and line a muffin tray with paper cups.
- Finely grate the carrot and coarsely grate the apple.
- Whisk together applesauce, vegetable oil, plant milk, lemon juice and vanilla extract in a container. Add grated carrots and apples and mix everything.
- Whisk together flour, almond flour, sugar, baking powder, salt and cinnamon in a bowl. Then add the wet ingredients and stir with a spatula until just combined.
- Divide the batter into the prepared muffin cups. Sprinkle with chopped walnuts and oats and bake in the preheated oven for about 25-30 minutes, until a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes. Then place on a cooling rack to finish cooling.
- Enjoy for breakfast or as a healthy dessert!
Notes
- To make the muffins gluten-free, it is recommended to use a gluten-free 1 to 1 baking flour blend. Other flours such as oat flour or whole wheat flour will also work, but the muffins will not be as soft and fluffy.
- You can also use other sweeteners of your choice, such as maple syrup, agave syrup, coconut sugar or date sugar. If using syrup, you may want to omit the plant milk to ensure the batter gets the right consistency.
- If you like, you can stir chopped nuts or chocolate chips into the batter or sprinkle crunchy cinnamon streusel on top instead of walnuts and oats.
- More information about the recipe, including tips for storing and freezing as well as ingredient substitutions, are mentioned in the blog post above!
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