Mini Vegan Carrot-Coconut Muffins

by | Updated: December 3rd, 2016 | Read time: 1 minute

Think the secret to moist muffins is oodles of oil, eggs and milk? Think again. Melt-in-your-mouth texture is made without a drop of dairy or other animal-derived ingredients in these adorably plump, nutrient-packed little morsels. Freshly grated carrots, a bit of pumpkin, chopped walnuts and chewy coconut give them a hearty heaviness, while cinnamon and allspice infuse naturally sweet flavor. Top with homemade cashew cream “icing” for an even dreamier healthy treat.

Mini Vegan Carrot-Coconut Muffins

Mini Vegan Carrot-Coconut Muffins


1 flax egg
2-1/2 Tbsp. coconut oil
1 Tbsp. orange rinds, finely grated
2 Tbsp. unsweetened applesauce or pure pumpkin
2 tsp. cinnamon
1/2 tsp. allspice
3 Tbsp. unsweetened coconut
1/2 cup of shredded carrots
2 Tbsp. of dates, finely chopped
3 Tbsp. walnuts
1 cup gluten-free baking mix (no sodium/no sugar)
Optional: vanilla cashew cream


  1. Preheat oven to 350 degrees F. Lightly grease a mini muffin tin.
  2. In a large bowl, combine flax egg, coconut oil, orange zest, pumpkin and spices. Add baking mix, coconut, carrots, dates and walnuts.
  3. Spoon batter into mini muffin pans and bake for approximately 25 to 30 minutes.
  4. If desired, frost with vanilla cashew cream and garnish with orange zest “sprinkles.”

If you’re hungry for more, download our vegan recipe book.