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This One-Bowl Healthy Carrot Muffins recipe is easy, nutritious and so yummy! They're made with good-for-you ingredients and spiced just right.

One-Bowl Healthy Carrot Muffins

An easy, healthy and mess-free carrot muffin recipe. Made with whole grains and suitable for vegan/vegetarian diets. 
Course Breakfast, Snack
Cuisine Vegan, Vegetarian
Keyword carrot muffins, easter, easy, Healthy, Muffins, one-bowl, spring, vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author hannahmageerd


  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/2 cup maple syrup
  • 1 cup applesauce unsweetened
  • 2 tbsp refined coconut oil, melted or butter, melted
  • 1 tsp vanilla
  • 1 cup grated carrots
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 cup chopped walnuts for topping


  • Prepare "flax egg" in a large mixing bowl by whisking the ground flaxseed and water. Let sit for 5 minutes. Preheat oven to 375F and grease or line a muffin tin. 
  • To the flax egg, whisk in maple syrup and oil. Mix in applesauce and vanilla. Add carrots and mix to combine.
  • Add all dry ingredients (except walnuts) to the wet mixture in the bowl and stir until just combined - don't over-mix!
  • Pour 1/4 cup batter per muffin tin and sprinkle chopped walnuts over the portioned out batter before baking. Bake for 20-25 minutes until golden and a toothpick comes out clean. Remove from oven, let cool for 5 minutes in the pan and then on a wire cooling rack. 
  • Muffins will store well in an airtight container at room temperature for approximately 5 days.