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Three vegan carrot cake muffins on a white plate. They are golden in colour.
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5 from 2 votes

Easy Vegan Carrot Cake Muffins with Lemon Glaze

Vegan carrot cake muffins are so easy to make and they are so soft! Top with a nice lemon glaze and serve warm.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Carrot Cake Muffins
Diet: Vegan
Servings: 12 muffins
Calories: 300kcal
Author: DJ

Ingredients

For the muffins:

  • 1 large ripe banana (mashed)
  • 180 g light brown sugar
  • 240 ml soy milk
  • 2.5 teaspoons apple cider vinegar
  • 75 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 260 g all-purpose flour
  • 1 Tablespoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 150 g carrots grated
  • 60 g pecans chopped roughly

 For the glaze:

  • 160 g powdered sugar
  • 2 Tablespoons freshly squeezed lemon juice
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 200 Celsius (390F).
  • Line two 6-hole muffin trays or one 12-hole muffin tray with cupcake liners.
  • Grease each of the cupcake liners with a drop of oil the set aside.

Make the muffin batter:

  • To a large bowl, add the mashed banana, light brown sugar, soy milk, apple cider vinegar, vegetable oil and vanilla extract. Mix well.
  • Next, fold in the all-purpose flour, baking powder, cinnamon, nutmeg, salt, grated carrots and the chopped pecans. Make sure that there are no pockets of flour remaining.
  • Equally, pour the carrot cake muffin batter into the cupcake liners until they’re almost full.

Bake the muffins:

  • Place the muffins into the center of the preheated oven and bake for 25 minutes. They should be golden brown, and a skewer should come out clean.
  • Allow the muffins to cool in the baking trays for 15 minutes then transfer them over to a cooling rack.

Make the lemon glaze:

  • Add your powdered sugar to a small bowl. Mix in the lemon juice one Tablespoon at a time.
  • Spoon the lemon glaze over the muffins or dip them into the glaze.

Video

Notes

  • Baking vegan muffins at the incorrect temperature can cause them to expand outwards instead of rising upwards. You also want the muffins to bake all the way through without the tops becoming burnt.
  • In order to make the muffins a little bit healthier, swap out your all-purpose flour for wholewheat flour and replace the light brown sugar with coconut sugar. They'll still taste mouth-watering.

Nutrition

Calories: 300kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 328mg | Potassium: 173mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2177IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg