Healthy Carrot Cake Muffins

Why You’ll Love This Recipe

Healthy Carrot Cake Muffins offer all the delicious flavor of traditional carrot cake in a nutritious, portable form. Made with wholesome ingredients like grated carrots, whole wheat flour, and natural sweeteners, these muffins are moist, spiced to perfection, and perfect for breakfast or a guilt-free snack. With no refined sugar and the option to make them dairy-free, they’re a favorite for both kids and adults.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

whole wheat flourrolled oatsbaking sodaeggsunsweetened applesaucemaple syrup or honeyvanilla extractcinnamonnutmeggrated carrotschopped walnuts or pecans (optional)raisins (optional)unsweetened almond milk (or any milk of choice)coconut oil (melted)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the eggs, applesauce, maple syrup (or honey), melted coconut oil, vanilla extract, and milk.

In another bowl, mix the flour, oats, baking soda, cinnamon, and nutmeg.

Add the dry ingredients to the wet ingredients and stir until just combined.

Fold in the grated carrots, and if using, the nuts and raisins.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 10 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: 40 minutes

Variations

Add shredded coconut for extra texture and tropical flavor.
Use chopped pineapple for a naturally sweet twist.
Substitute zucchini for half the carrots for added veggies.
Top with a light cream cheese drizzle if desired.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer freshness.
Freeze for up to 3 months; thaw overnight or microwave for 20-30 seconds before eating.

FAQs

Are these muffins gluten-free?
No, but you can substitute a gluten-free flour blend to make them gluten-free.

Can I make them vegan?
Yes, use flax eggs and a plant-based milk and sweetener.

Do I have to use coconut oil?
No, you can use any neutral oil or melted butter.

Can I skip the nuts and raisins?
Absolutely, they’re optional and can be omitted.

Are they sweet?
They have a mild sweetness from natural sweeteners and carrots.

Can I add protein powder?
Yes, reduce the flour slightly if you add protein powder to maintain texture.

Are these muffins good for toddlers?
Yes, they’re soft, not overly sweet, and full of nutritious ingredients.

Can I use all-purpose flour?
Yes, but the texture will be slightly lighter than with whole wheat flour.

Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture, but pre-shredded can be used.

Do they taste like carrot cake?
Yes, they have a similar warm spice and carrot flavor without the frosting.

Conclusion

Healthy Carrot Cake Muffins are a wholesome, flavorful, and satisfying way to enjoy the classic taste of carrot cake without the guilt. Whether you’re packing a snack, prepping breakfast, or looking for a kid-friendly treat, these muffins deliver both nutrition and taste. Give them a try—you might just find yourself making them on repeat.

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