January 19, 2012

Vegan Carrot Muffins

Hi friends!

Here's the vegan breakfast recipe I promised you earlier this week. These carrot muffins became my instant favourite - and they're sugar-free too! I love the gorgeous colour given by the freshly made carrot juice and they are just perfect for your breakfast table or enjoyed with a cup of tea in the afternoon.

It's funny how we tend to think baking as such a strict, rule-laden form of art. Baking without white flour, sugar, butter and eggs can (in my opinion at least) result in just as tasty (if not tastier) and certainly much healthier outcome. The whole process becomes much more interesting and enjoyable when you stop treating baking as a chemistry class and start experimenting with your own ideas instead.

These muffins are a perfect example: trust the natural sweetness of carrots (no additional sugar needed), the combining force of tahini (instead of egg) and the goodness of the wholegrain. I'm in love!

Vegan Carrot Muffins
(makes 10)
(Recipe inspired by Caroline Marie Dupont)

260g wholegrain spelt flour
110g rolled oats
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
375ml (1 1/2 cups) freshly made carrot-ginger juice*
50ml olive oil
2 tablespoon tahini (recipe here)

* I used about a kilo of carrots and a small knob of ginger to make the juice. 

1. Preheat oven to 180C and prepare a 12-cup muffin tin.

2. Mix all the dry ingredients together.

3. In a separate bowl, whisk together the juice, olive oil and tahini.

4. Fold the wet ingredients into the dry ingredients. Spoon the batter into the muffin cups and bake for 20-25 minutes or until a tester comes out clean. Leave to cool on a wire rack before serving.


  1. A great way of starting the day! I've never used chia seeds...



  2. I just made vegan carrot and coconut muffins. If I had a juicer I would try these out. We did once have a juicer but got rid of it as couldn't keep up with the flow of "waste" that had to be made into something and couldn't bear to throw it away.

    Definitely agree with experimental baking. I have been trying to make more vegan items which definitely pushes the boundaries. Excited to explore some more sugar free baking too.

  3. I'm so psyched about these muffins and am totally positive that both Vera and I will love them! :)
    Thanks for a wonderful and original recipe.

  4. Cannot wait to try this recipe! Thank you for sharing!

  5. These look delicious! I bet they're fantastic just out of the oven?

  6. Well, I love all of the ingredients separately, so tho' I am definitely no baker this recipe simply HAS to be tried in the very near future! The muffins look gorgeous! Thanks!

  7. I love the idea of not using conventional ingredients to bake tasty and beautiful cakes like your muffins - they look gorgeous!

  8. Oh my goodness - spetacular orange color from the carrot. These muffins not only look beautiful but they are so nutritious too! Saving this recipe especially for my kids!

  9. I just had a big vegan carrot muffin from whole foods and it was scrumptious!! I'll definitely try making your version at home now. thanks

  10. These look really good. I love a good carrot cake and so a (healthy) carrot muffin would also be delicious! See you tomorrow xx

  11. Would someone mind telling me how much 260g of whole wheat flour is? Same for 110g oats?


  12. I am making these right now. I ended up using half beetroot because I had run out of carrots. I am making some flax crackers with the waste from my juicer. And the muffins would have been vegan if I hadn't greased my muffin tray with butter! Ooops.

  13. ChristiO,

    260g flour is about 2 cups, 110g oats is about 1 cup.


  14. I made these last night....although I got mixed up in converting grams to cups and ended up using 1.5cups oats instead of 1. For those in the USA, I used Bolthouse Farms 100% pure carrot juice and compensated for the fresh ginger by added powdered ginger. I also added chopped dates! So good, hot out of the oven topped with honey.

  15. What a great recipe, I am off to get some chia seeds and then plan to try these out this afternoon! Thank you for your great blog, I've just discovered it and feeling inspired!

  16. Hi, I don't have a juicer, is it possible to make it another way? I have a blender but not sure it will handle carrots (it's a normal one, not high powered) thanks for the help! I'd love to try it!

    1. Hi Sam,

      You might be better off getting fresh organic carrot juice instead of using your blender. You could also try cooking and then blending the carrots into a fine puree. You'd probably need to use less of puree than juice in that case.

      Hope this helps, good luck!


  17. Hi, thank you for this recipe! I am going sugar-free (inspired by this blog if you're interested http://www.sarahwilson.com.au/i-quit-sugar-ebook/) and tomorrow I am having afternoon tea with my vegan friend, so I've just made a batch of these. They worked really well. I cooked them in cupcake pans for 18mins. Thank you for your inspiration.

  18. Looking forward to trying this. Sounds like a great recipe, thanks!


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