Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins. Loaded with shredded carrots, walnuts and coconut oil. Perfect for breakfast or as a snack!

Healthy Carrot Cake Muffins

These Healthy Carrot Cake Muffins taste more like dessert than a healthy breakfast or snack! They are super moist and soft and are loaded with carrots and walnuts. To get super moist muffins I add in greek yogurt, apple sauce and coconut oil instead of butter.

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I also added in white whole wheat flour to the muffins. You can always do a mix of whole wheat flour and regular flour if you prefer.

For crunch I added in walnuts and for some texture I added in old fashioned oats. Raisins, shredded coconut, or flax seed would also be great additions!

best-carrot-cake-muffins

Just like my carrot cake recipe I suggest shredding up the carrots in a food processor versus a grater. It saves a lot of time and is less of a mess.

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Healthy Carrot Cake Muffins

Prep time:
Cook time:
Total time:
Serves: 18 muffins
Healthy Carrot Cake Muffins. Loaded with shredded carrots, walnuts and coconut oil. Perfect for breakfast or as a snack!

Ingredients

  • 2 cups white whole wheat flour or all purpose flour
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup coconut oil, melted
  • 1 cup light brown sugar
  • ½ cup unsweetened apple sauce
  • ¼ cup plain greek yogurt
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups carrots, shredded
  • ¼ cup old fashioned oats
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Spray two muffin tins with cooking spray.
  2. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
  3. Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.
  4. Next add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla. (The mixture will be a little lumpy don't worry)
  5. Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix.
  6. By hand using a rubber spatula fold in the carrots, oats and walnuts.
  7. Pour into the prepared muffin tins.
  8. Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
  9. Allow the muffins to cool in the muffin tin on a cooling rack until completely cool. Run a butter knife around the edges of each muffin and remove.
Only Eats

Adapted from Little Spice Jar

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Comments

    • Hi Jeanette,

      I have not tried to use almond flour in this recipe. You can always substitute a portion of the flour for almond flour to see how that works out.

      Thanks!

      Kelley

    • Mallory Sutton

      I think if you are GF Oat Flour would work better.