Orange carrot muffins




42 min

Wholesome muffins kissed with orange zest and nutmeg and studded with shredded carrots, walnuts and chocolate.

About this recipe

Brighten up early mornings or grey days with these sunny muffins made with JUST Egg. The orange zest and spices add a cozy warmth, while the grated carrot adds texture and delicate sweetness. This healthy muffin incorporates whole wheat flour and is naturally sweetened with maple syrup and orange juice. This is a great kid-friendly muffin because the chocolate chips make them look and taste like a treat, but they’re nutrient-rich, plant-based and low in refined sugar. Got a nut allergy? Ditch those walnuts like they’re out of style. Gluten sensitivity? Swap the flour like you’re switching lanes on a baking highway. ️

The chocolate orange flavor combo is irresistible, whether you’re eating these as breakfast muffins or snacking muffins. But for all that flavor, this one-bowl muffin recipe keeps the clean-up easy. With the help of JUST Egg, you can make egg-free muffins that are fluffy and tender. You can also experiment with different flavor combinations using this vegan carrot muffin recipe as a base. Find more plant-based baking and healthy snack recipes with JUST Egg, like banana bread and veggie frittata bites, in our cookbook.

Serves 12

  • 1 heaping teaspoon orange zest (from one orange)
  • ⅓ cup freshly squeezed orange juice
  • ⅓ cup nondairy milk, preferably soy or oat
  • ⅓ cup canola or olive oil
  • ½ cup JUST Egg
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 heaping cup grated carrot (from about 2 carrots)
  • 2 cups whole wheat pastry flour
  • ½ teaspoon cinnamon
  • Pinch of ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup walnuts, roughly chopped
  • ½ cup chocolate chips or 3 oz. chopped dark chocolate


  • muffin tin icon

    Muffin tin

  • steamer basket icon


  • whisk icon


01 / 04

Preheat the oven


Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray or line with muffin papers.

02 / 04

Combine the wet ingredients


Zest the orange into a large mixing bowl. Separately, juice the orange. To the mixing bowl, add ⅓ cup of the orange juice, along with the milk, oil, JUST Egg, maple syrup and vanilla. Whisk vigorously to combine. Grate the carrot and stir that into the mixture as well.

Note: If you shred the carrot with a food processor, make sure to chop it up to a smaller grate size with a few pulses of the regular food processor blade or on a cutting board.

03 / 04

Add the dry ingredients


To the bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Use a spatula to stir just until the flour is moistened. Don’t overmix. Fold in the walnuts and chocolate.

04 / 04

Bake the muffins


Divide the batter evenly among the 12 lined muffin cups – a large ice cream scooper is a very helpful tool for this. Bake for 20 to 24 minutes, until golden around the edges and a toothpick or paring knife inserted in the center of one of the muffins comes out fairly clean, with no wet batter on it.

We send really good emails.


Subscribe to them below.