Description
Wholesome and moist carrot cake muffins made with natural sweeteners, whole wheat flour, and warm spices—perfect for breakfast or a healthy snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/3 to 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/3 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1/4 cup melted coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together eggs, applesauce, maple syrup (or honey), coconut oil, vanilla extract, and milk.
- In another bowl, combine whole wheat flour, oats, baking soda, cinnamon, and nutmeg.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots, and optionally, nuts and raisins.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add shredded coconut or chopped pineapple for variation.
- Substitute half the carrots with grated zucchini for added vegetables.
- Top with a light cream cheese drizzle if desired.
- Use flax eggs and plant-based milk/sweetener for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg