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
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.
Recipe Tips
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!
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. 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.
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Recipe Card 📖
