Sugar-Free Carrot Muffins

Oct 15, 2020all recipes, breakfast, dessert, favourites, snack

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I’ve started making these sugar-free carrot muffins a few years ago. At first, they were not sugar-free, of course. But then with time, they became super healthy as I was adopting a more and more wholesome and healthy diet.

In 2020 I realized I love playing around with vegetables in desserts. Not to mention I’ve been doing that before already, especially with carrots. I just never really thought of it. Do you do that too – adding veggies to dishes without noticing?


sugar-free carrot cupcakes on the table


Sugar-free carrot muffins rule the world

Back to my sugar-free carrot muffins. What I love most about them is that they can be eaten for breakfast or as a healthy snack any time of the day. That’s how wholesome they are!

They are prepared with:

  • wholemeal spelt flour (fibreee)
  • can be made with oat flour and become gluten-free
  • raisins for the sweetness, but you can use dates too
  • tons of carrots!
  • no eggs or dairy … they are 100% plant-based!

Are you starting to sense why I love these muffins so much?


sliced carrot cupcake


Spice them up

Literally. Ginger and cinnamon are already included, but if you want it to be even more autumny, then add some cloves and cardamom, you can use ginger-cookie spice or pumpkin spice … Just anything that feels like fall.

You can spice them up in a less literal way too. Add some nuts or seeds to the mix. Walnuts or hazelnuts or pecans would be awesome, as well as some pumpkin or sunflower seeds, flax seeds, or chia seeds. You can get even more nutrition and fibre by adding these.


Delicious decoration

You can use some cream to decorate your freshly baked sugar-free carrot muffins. I love using vegan cream-cheese or tofu for this purpose. With tofu, I add some lemon juice, some raisins, a bit of cinnamon, and a bit of vanilla essence. Blend it et voilá! For cream cheese I skip the lemon juice. In both cases adding a bit of plant-based milk helps to blend it. Add some seeds on top and enjoy the delicious combination!


carrot cupcake bird perspective


P.S.: I tried filling up some muffins with the cream-cheese filling, but I couldn’t get too much into the center of the muffin. But it was a fun try, so maybe you want to try too. Maybe you’ll even succeed where I failed and in that case, please let me know!

Let’s not spend any more time and get straight to baking the most delicious sugar-free carrot muffins!


If you’re into muffins you might want to try these classic vegan chocolate muffins or my lemon poppy seed muffins too.

Are you making these muffins? Tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes


Sugar-free carrot muffins

Looking for gluten-free, sugar-free, fat-free AND vegan recipe for some delicious muffins? Look no further than these sugar-free carrot muffins.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Servings 12 muffins


  • 150 g wholemeal flour or oat flour for GF
  • tsp baking soda or baking powder
  • 1 tsp lemon zest bio
  • pinch salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 200 g carrots ground
  • 100 g raisins or dates
  • 120 ml plant-based milk
  • 4 tbsp yogurt coconut or soy
  • ½ tsp vanilla essence


  • Warm-up milk and soak raisins. Peel and grate carrots.
  • Combine all dry ingredients in one bowl.
  • Blend milk with raisins in a blender together with all other wet ingredients.
  • Pour wet ingredients into a bowl with dry ingredients and add grated carrots. Using a whisk mix everything together to combine just enough so there is no wet chunks left.
  • Use muffin cups - paper or silicone cups - and fill all 12 of them with the batter. You can also grease the muffin tray, but they will not be fat-free then.
  • Bake at 180°C for 45 minutes.
Keyword carrot cakes, carrot cupcake, carrot muffins, dairy free, fat free, no eggs, sugar free, vegan cupcakes, vegan muffins



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