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Accidental Vegan Carrot Muffins
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5 from 2 votes

Accidental Vegan Carrot Muffins

A happy accident created these moist, fruity sweet Accidental Vegan Carrot Muffins which have very little refined sugar in them. So they are tasty and healthy for you!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffins
Cuisine: American
Servings: 18 muffins
Author: Emma


  • 360 grams plain all purpose flour (3 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 20 grams chia seeds 1/8 cup
  • 120 milliliters maple syrup 1/2 cup
  • 120 milliliters vegan buttermilk-see note 1/2 cup
  • 60 milliliters vegetable oil 1/4 cup
  • 60 milliliters applesauce 1/2 cup
  • 1 medium ripe banana - mashed
  • 2 medium carrots - coarsely grated
  • 50 grams light brown sugar 1/4 cup - lightly packed
  • 155 grams sultanas 1 cup
  • 36 grams sunflower speeds 1/4 cup
  • 35 grams pumpkin seeds 1/4 cup


  • Preheat your oven to 200C / 400F / Gas mark 6 and lightly grease muffin pans so that you have at least 18 holes for your batter.
  • In a large mixing bowl add in the flour, baking powder, baking soda, ground cinnamon and chia seeds and give everything a little mix.
  • In a medium mixing bowl or large jug mix the maple syrup, buttermilk, vegetable oil, applesauce, mashed banana grated carrot and light brown sugar together.
  • Pour the liquid ingredients into the large bowl of flour and add in the sultanas, sunflower seeds and pumpkin seeds.
  • With a gentle hand mix everything together until just combined.
  • Scoop the batter into your prepared muffin tins and pop them in your hot oven for 20 minutes.
  • Check if they are baked by inserting a pick into the middle of one of the muffins and if it comes out clean they are ready. They should also be firm to the touch.
  • Leave them in their tins to cool for a few minutes then place them on a wire rack to fully cool down.
  • Kept in an airtight tin at room temperature these muffins will last for 5 to 7 days.


1. Making your own vegan buttermilk is really easy. Just take your plant based milk. Nut ones work best like almond and hazelnut, and mix it with lemon juice, lime juice or white cider vinegar. The ratio is quite simple for every 240 millilitres or 1 cup you need to take away 1 tablespoon and replace it with 1 tablespoon of one of the above. So for this recipe as we only need 120 millilitres or half a cup. Measure out your milk take 1/2 tablespoon out of it and replace it with 1/2 tablespoon of one of the acids. I tend to use lemon juice and let it stand for 10 to 15 minutes. It will start to thicken and curdle which is what you want. Use as you would use normal buttermilk.