Carrot Cake Muffins

These hearty, sweet, and moist muffins hit a home run with the kiddos!  Full of flavor, sweetness and most importantly all healthy
whole plant-based ingredients,  these Carrot Cake Muffins are a true delight!

I am so excited about these muffins because there is no added oil or added sugar.   Using simple whole food plant-based ingredients full of nutrient-rich fruits and veggies, I never hesitate to make these tasty muffins for my kiddos any day of the week!

These wonderful muffins taste oh so good, but if you are one that likes icing on you muffin than check out the Sweet P Icing (cinnamon vanilla flavor).

So no need to hesitate any longer.  When your next need arises for a tasty snack, dessert, breakfast muffin, a cover dish for a potluck make these delicious Carrot Cake Muffins.  They will sure to be a crowd pleaser!

Watch “How To” Video:


Carrot Cake Muffins

Hearty, sweet, and moist carrot cake muffins.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Dessert / Snack
Servings 6 muffins


  • 6 large Medjool Dates, pitted (about 5 oz)
  • 8 oz can Pineapples, crushed, in 100% juice
  • 1/3 cup Yellow Summer Squash, cubed, and uncooked (about 50 g)
  • 1/2 cup Banana, very ripe (frozen or fresh)
  • 1/2 tsp Pure Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/8 tsp Allspice
  • 1 large Carrot (washed and unpeeled) (about 3/4 cup once shredded)
  • 1/4 cup Walnuts, chopped
  • 1/4 cup Golden Raisins
  • 1/4 cup Shredded Coconut, unsweetened
  • 1 1/4 cup Old Fashioned Rolled Oats
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • (optional for garnish) Shredded Coconut, unsweetened


  • Preheat the oven 350F. Set aside non-stick muffin pan.
  • Place Medjool dates, crushed pineapples, yellow squash, banana, vanilla extract, apple cider vinegar, cinnamon, nutmeg, ginger, and allspice in a bowl and set aside for at least 15 minutes so that the dates may soften.
  • Add the rolled oats to a blender. Blend into a flour. Pour oat flour into a bowl. Add the baking powder and baking soda. Give a quick whisk to combine all dry ingredients. Set aside.
  • Chop walnuts, if needed and set aside. Using a food processor fitted with a shredder blade, shred the carrot and set aside. Should be about 3/4 cup once shredded.
  • Add all of the wet ingredients in the bowl to the blender. Blend until completely smooth.
  • Add the blended wet ingredients to the oat flour. Mix with a spatula until cobmined. Add the chopped walnuts, shredded carrots, raisins, and shredded coconut to batter. Fold into the batter until combined. Note: Feel free to omit any of the add-ins or increase another to equal the add-in omitted.
  • Fill each muffin cup full with batter equally between 6 muffin cups. Bake the muffins for 30 minutes. Remove from oven.
  • Allow to cool at least 30 minutes. Give the muffins a little twist or go around the side with a butter knife to loosen and lift the muffin from pan. Enjoy!


Recipe inspired and adapted from Forks Over Knives The CookBook "Carrot Cake".
Keyword Carrot Cake Muffins
Tried this recipe?Let us know how it was!

4 Comments Add yours

  1. Palisa Kelley says:

    I made these last night. They are DELICIOUS!! The whole family loved them!!

    1. Faith Scott says:

      Hello Palisa! So glad to hear that the entire family enjoyed the Carrot Cake Muffins!

  2. Joyce Siegel says:

    This is it! I have tried many carrot cake muffins since I went to a WFPB but have always been disappointed. This recipe is incredible! It’s hard to believe that there is no oil or sugar. Thank you! Thank you!

    1. Faith Scott says:

      Hello Joyce! So glad to hear that you enjoyed the Carrot Cake Muffins! Tasty healthy food really can be delicious without the added oil and sugar!

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