These Carrot Apple Vegan Muffins are kid-friendly, easy and as yummy as they are healthy! Made from oats, naturally sweetened and veggie-loaded, they are mixed entirely in your blender and are gluten free, dairy-free and egg-free!

carrot apple vegan muffins on a cooling rack. One muffin is broken open and there are fresh apples and carrots next to the cooling rack.

Carrot Apple Vegan Muffins

Muffins. I love ’em. You guys love ’em. We all love ’em….so I keep baking them. With veggies (and this time fruit!)…because that’s how I roll.

We are heavy in a carrot phase over here. Yes, I said that. Carrot phase.

See, my daughter is a bit obsessed with Easter at the moment. I get it. Cute fluffy bunnies. Pretty pastel eggs. Lovely flowers. It’s basically the holiday where every little girl’s favorite things are splattered everywhere she looks. And the plethora of carrots everywhere has had a very positive effect on her orange veggie intake. 

I’m not asking questions, just simply handing my daughter all the carrot things she could want and basking in the moment. 

Carrots are one of those veggies that isn’t weird to put in baked goods (not that the fear of being weird has ever stopped me, hence Oatmeal Green Smoothie Muffins) and you can get pretty much any kid (or strong-willed adult) to eat. But, I decided to sweeten the muffin deal (literally) by adding apple into the mix.

Have you ever tried apple and carrots together?

Heaven! I love making a simple salad for my daughter (or myself) of shredded apples and carrots. The flavors just get each other and make a good muffin better.

These Carrot Apple Vegan Muffins are everything. Super soft, super wonderful and they pretty much melt in your mouth. Full of flavor and yum….but also nutrient dense goodness. Oats, apples, carrots flax and all the good stuff you probably already have kicking around in your kitchen. So you can totally go make these right now….and every day…for the rest of your life.

Go for it! Seriously. I’ll wait here.

Carrot apple vegan muffins in a muffin tin, right out of the oven. There are apples and carrots next to the pan.

Suggested Adaptations

  • Make them non-vegan. Replace the flax and water in these carrot apple muffins with 3 eggs and/or use dairy milk if that is what your family prefers.
  • Add some raisins or chocolate chips to make these muffins even a bit more exciting!
  • Bake as mini muffins. Perfect for extra little ones. Just bake for 10-13 minutes in a mini muffin tin.
  • Replace the apple with pear.
  • Use whatever apple variety you prefer or have on hand.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Other veggie-packed muffins you are going to want to make, like NOW!

Carrot apple vegan muffins on a cooling rack.
4.96 from 46 votes

Carrot Apple Vegan Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Breakfast
These Carrot Apple Vegan Muffins are kid-friendly, easy and as yummy as they are healthy! Made from oats, naturally sweetened and veggie-loaded, they are mixed entirely in your blender and are gluten free, dairy-free and egg-free!


  • 3 tbsp ground flax meal
  • 9 tbsp water
  • 2 cups uncooked rolled oats, (if baking gluten free, make sure oats are also certified gluten free)
  • 1/4 tsp sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tbsp cinnamon
  • 1 tbsp pure vanilla extract
  • 1/3 cup maple syrup or date syrup, (sub honey if vegan isn't needed)
  • 1 medium apple, roughly chopped
  • 1 cup grated carrot
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond milk


  • Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
  • In a small bowl combine flax meal and water. Stir a few times to combine and then let sit for 5 minutes to “gel” into a “flax egg.”
  • While the flax is gelling, place oats, salt, baking power, baking soda and cinnamon in blender. Blend until oats look more like a coarse flour.
  • After the flax + water has had some time to gel, pour it into the blender with the oat flour mixture. Add the vanilla, maple syrup, apple, carrots, coconut oil, and almond milk. Blend until batter has a smooth consistency. You may need to scrape down the sides of the blender a few times and then keep on blending until everything is incorporated.
  • Portion out the batter between the 12 lined muffin holes.
  • Bake at 25 minutes or until a a toothpick inserted into the middle comes out clean.
  • Allow to cool completely (the middle may be a bit moist fresh out of the oven) and enjoy or store in fridge for up to a week!
Serving: 1muffin, Calories: 145kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sodium: 112mg, Potassium: 174mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1790IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 1mg