Carrot Walnut Muffins

Today is a very cold day and so we are staying in and relaxing. Usually at this time we are out for a walk, but it is just too cold to be outside. On the weekends we also like to go and visit with family or take a trip to buy groceries. This weekend our van is getting fixed so we are without a vehicle too. It is a grey and rainy but I am not complaining because I have these.

Carrot Walnut Muffins

I used to love buying carrot muffins from the store and went through a time in my life when I was literally addicted to them. I decided to make my own vegan carrot muffins using whole wheat flour and pure maple syrup. They are perfectly spiced with cinnamon, ginger, nutmeg and cloves. The walnuts add some healthy fats as well as many other health benefits.

Makes 24 muffins


  • 3 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 3 teaspoons ground cinnamon
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 1/4 cup pure maple syrup
  • 1 cup sunflower oil
  • 1/3 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla
  • 2 cups shredded carrot (about 3 medium carrots)


Preheat the oven to 350°F and line two muffin pans with 24 paper baking cups. In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices. Add the chopped walnuts. In a separate smaller mixing bowl, whisk together the maple syrup, sunflower oil, applesauce, milk and vanilla. Add the shredded carrot to the wet ingredients as well. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to over mix the batter. Pour the batter into the baking cups, filling each muffin cavity 3/4 of the way full. Repeat to make 24 muffins. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.

I have made so many batches of these to get them just right. The spices in these muffins is just perfect!  These are our new favorite muffins and something I bake quite often (although nothing can take the place of our beloved banana bread). I like to give these muffins to people as well and anyone who has tried them loves them. Hope that you love them as much as we do! If you need less muffins, just make half the recipe. 🙂

19 thoughts on “Carrot Walnut Muffins

  1. These look yummy! Can I put in a request? My kiddo loves store bought blueberry muffins but I’d like to make a healthier version for her. Do you have one you’d like to share? Maybe a future post? 🙂


    • Absolutely! I have been thinking of blueberry muffins. There are just so many recipes and so little time. I love muffins though and bake them quite often. I will definitely get on that! 🙂


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  4. I have never left a comment on a blog before felt that the unmitigated success of these muffins merited a response. My two year old is OBSESSED with these muffins! I halved the recipe and made them as mini muffins. We are on our third batch in one week’s time! I have experimented a bit with the recipe, adding additional veggies (spinach, zucchini, cooked sweet potato), and played around with different oils (grape seed, coconut), and once made it with vanilla yogurt instead of applesauce. Doesn’t matter what changes I make, he loves them! Many thanks, Tiffany.


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