These Carrot Cake Muffins (No Eggs & No Dairy) are quick, easy, and packed with flavor. They’re a total breeze to whip up. No fancy equipment is needed here—just grab a couple of mixing bowls, and you’re good to go! Whether you’re enjoying them for breakfast, dessert, or a midday pick-me-up, these Carrot Cake Muffins are sure to become a favorite in your household.
Egg-Free, Dairy-Free Carrot Cake Muffins!
These Carrot Cake Muffins are not only soft, moist, and oh-so-satisfying but also packed with flavor and charm. These tall, bakery-style goodies are a breeze to whip up, requiring just a couple of mixing bowls and simple ingredients you likely already have in your pantry. Easy peasy!
These muffins are completely egg—and dairy-free. Whether you, or your loved one, have a food allergy, follow a special diet, or just want to try something different, these muffins are a winner.
But the best part? The flavor and texture are out of this world! Think warm, cozy spices like cinnamon, nutmeg, and sweet, moist carrots. Trust me, one bite, and you’ll be hooked!
What To Love About This Recipe
- Quick and Easy: No fuss with mixers here! This recipe is a cinch to make, perfect for busy days when you’re craving a sweet treat without the hassle.
- Simple Ingredients: We’re keeping it real with basic pantry staples, making these muffins accessible to everyone. No need for a special trip to the store!
- Egg and Dairy-Free: Whether you have dietary restrictions or simply want to explore plant-based baking, these muffins are a wonderful option. You won’t miss the eggs or dairy one bit!
- Tall and Gorgeous: These picture-perfect muffins rise gloriously in the oven, boasting a golden hue and tempting aroma that will make your kitchen feel like a bakery.
- Full of Flavor: From the warmth of cinnamon to the earthiness of nutmeg, every bite is bursting with deliciousness that will tantalize your taste buds.
- Perfect Texture: Soft, moist, and oh-so-satisfying – these muffins strike the ideal balance, ensuring a delightful eating experience with every bite.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure and volume to the muffins. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder and Baking Soda: The dynamic duo that helps the muffins rise and achieve that perfect fluffiness. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Spices: You’ll need ground cinnamon, nutmeg, and cloves (optional). This medley of spices infuses the muffins with warmth and depth of flavor.
- Salt: Balances the sweetness and enhances the overall flavor profile. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk (Dairy or Non-Dairy): Adds moisture to the batter. Use your preferred variety, whether it’s dairy milk or a plant-based alternative like oat or soy milk.
- Vinegar: Combined with milk, it mimics the role of eggs in providing structure to the muffins. You can use apple cider vinegar or white vinegar.
- Brown Sugar and Granulated Sugar: Sweetens the muffins and contributes to their tender texture.
- Neutral-Tasting Oil (e.g., Vegetable, Canola): Keeps the muffins moist without adding a strong flavor.
- Pure Vanilla Extract: Enhances the aroma and flavor of the muffins. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Carrots: The star ingredient! Finely grated carrots lend moisture, natural sweetness, and a pop of color to the muffins. When baking with carrots, my #1 tip is to grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard, dry, and tasteless.
- Turbinado Sugar for Sprinkling the Top (Optional): Adds a delightful crunch and a touch of sweetness to the muffin tops.
Process Overview: How To Make Carrot Cake Muffins without Eggs and Dairy Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt together in a large bowl until combined.
Step 2 – Whisk Wet Ingredients
Combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla in a mixing bowl.
Step 3 – Combine and Add Carrots
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated carrots and mix until just combined.
Step 4 – Pour Into The Muffin Pan
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
Step 5 – Bake
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- When baking with carrots, my #1 tip is to grate whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Don’t skip the step of sprinkling turbinado sugar on top – it adds a delightful crunch and visual appeal to the muffins.
- Bake at 425º F (218º C) for 5 minutes, then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
These muffins are entirely egg-free and dairy-free. Whether you or someone you care about has a food allergy, follows a specific diet, or simply wants to explore something new, these muffins are safe and sure to delight everyone!
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
- Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Incorporate raisins or shredded coconut for a tropical twist.
- Top each muffin with a drizzle of sugar or maple glaze for a decadent touch.
- Feel free to swap out the spices according to your preference. Ground ginger or cardamom would also complement the flavors beautifully.
Serving Suggestions
Enjoy these Carrot Cake Muffins as a delightful breakfast treat alongside a steaming cup of coffee or tea. They also make a lovely afternoon snack or dessert served warm with a scoop of vanilla ice cream.
Storing and Freezing Instructions
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To freeze, wrap the cooled muffins individually in plastic wrap and place them in a resealable freezer bag. They will keep well for up to 3 months. Simply thaw at room temperature or reheat in the microwave before enjoying.
Frequently Asked Questions
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Just be aware that the texture may be slightly denser.
While the spices contribute to carrot cake’s signature flavor, you can omit them if you prefer a simpler taste.
While grated and shredded carrots are made from the same vegetable, they differ in size and texture. Grated carrots are finer and softer, and they are typically passed over a grater or a box grater with fine holes, resulting in tiny, delicate pieces of carrot. Shredded carrots are thicker and more robust because they are created by passing carrots through a shredder or using the shredding attachment on a food processor. This method produces longer, thicker strands of carrot compared to grating. The choice between grated and shredded carrots depends on the texture and appearance you desire for your dish.
Yes you can, just be sure to finely shred the carrots to ensure they distribute evenly throughout the batter.
The weight of a cup of grated carrots can vary depending on factors such as how tightly packed the carrots are and how finely they are grated. However, on average, a cup of grated carrots weighs around 100 to 120 grams.
More Carrot Dessert Recipes You’ll Love!
Recipe Card 📖
Carrot Cake Muffins (No Eggs & No Dairy)
These Carrot Cake Muffins (No Eggs & No Dairy) are quick, easy, and packed with flavor. They’re a total breeze to whip up. No fancy equipment is needed here—just grab a couple of mixing bowls, and you’re good to go! Whether you’re enjoying them for breakfast, dessert, or a midday pick-me-up, these Carrot Cake Muffins are sure to become a favorite in your household.
Instructions
-
Preheat the oven to 425ºF (220ºC). Line 8 cavities of a 12-cup muffin pan with muffins tulips liners which help to bake tall and beautiful muffins. If tulip liners are not available, you can also use cupcake liners or just spray the cavities with nonstick baking spray.
-
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt together in a large bowl until combined.
-
In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.
-
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated carrots and mix until just combined.
-
Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.
-
Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
-
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store: Store muffins covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.
Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Don’t skip the step of sprinkling turbinado sugar on top – it adds a delightful crunch and visual appeal to the muffins.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
- Add chopped nuts such as walnuts or pecans for extra crunch and flavor.
- Incorporate raisins or shredded coconut for a tropical twist.
- Top each muffin with a drizzle of sugar or maple glaze for a decadent touch.
- Feel free to swap out the spices according to your preference. Ground ginger or cardamom would also complement the flavors beautifully.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Serving: 1 muffinCalories: 413kcalCarbohydrates: 60gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 9mgSodium: 392mgPotassium: 258mgFiber: 2gSugar: 34gVitamin A: 4193IUVitamin C: 1mgCalcium: 157mgIron: 2mg
Oriana Romero
Source link
