These Healthy Carrot Cake Muffins recipe are super easy to make, perfectly tender, and moist. Loaded with shredded carrots, walnuts, and coconut oil. Perfect for breakfast or as a snack!

Looking for more Healthy Breakfast Recipes? Then try my Healthy Green Juice or my Strawberry Banana Smoothie!

Carrot Cake muffins in muffin tin with oats sprinkled on top

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    Healthy Carrot Cake Muffins

    These Healthy Carrot Cake Muffins taste more like dessert than a healthy breakfast or snack, but they’re perfect for any time of the day! They are super moist, soft, and loaded with carrots and walnuts. These Carrot Cake Muffins could not be easier to make! You only need one bowl, the ingredients above, and 10 minutes or less of prep time.

    To get super moist muffins with a fine crumb, I add in greek yogurt, applesauce, and coconut oil instead of butter. This also increased the healthy fat content while cutting calories and sugar. Additionally, I used whole wheat flour for both its color and nutty flavor, but you can always do a mix of whole wheat flour and regular flour if you prefer.

    If you like dried fruit and nuts, throw some into these babies! Golden raisins, dried pineapple, or shredded coconut would be delicious additions.

    If you love quick grab and go breakfasts then give my Berry Smoothie with Yogurt a try!

    Healthy Carrot Cake Muffin in muffin tin with a slab of butter on top

    What you’ll need to make this recipe:

    • Flour: I used white whole wheat flour to keep this recipe healthier. Feel free to use regular whole wheat flour or all purpose flour. You could also do a mix of both too!
    • Coconut oil: Melted coconut oil adds so must moisture to these muffins. If your coconut oil is on the harder side pop it in the microwave for a couple of seconds to soften.
    • Light brown sugar: Is used to sweeten the muffins. I opted for light brown sugar versus granulated sugar for more moisture.
    • Eggs: Three whole eggs are added to the carrot cake muffins for moisture and structure.
    • Vanilla: Is added for flavor!
    • Apple sauce: Adds moisture without the calories. I substituted some of the coconut oil for apple sauce to make these muffins even healthier.
    • Spices: Cinnamon, nutmeg and ground ginger add the perfect warm spice to these muffins.
    • Greek yogurt: I used low fat however full fat would work too! If you don’t have yogurt you can substitute sour cream instead.
    • Carrots: We use 2 whole cups of shredded carrots for these healthy muffins! The quickest way to do this is the food processor or a grater.
    • Old fashioned oats: Or quick oats are best used for muffins.
    • Nuts: I used walnuts however use whatever you have on hand! Pecans would also work great.

    How To Make Carrots Cake Muffins

    • In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

    dry ingredients in large clear bowl

    • Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.

    mixing melted coconut oil and light brown sugar in a large bowl

    • 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)

    adding eggs to wet ingredients in large clear bowl

    • Add in the apple sauce and greek yogurt and mix until combined.

    adding wet ingredients to large clear bowl

    • Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix. By hand using a rubber spatula fold in the carrots, oats and walnuts.

    folding in dry ingredients to wet ingredients in large clear bowl

    • Pour into the prepared muffin tins. Bake in a 350F oven for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.

    scooping muffin batter into greased muffin tin

    • 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. Serve immediately and enjoy!

    Healthy Carrot Cake Muffins served on a white plate with butter and a butter knife

    Storage, Freezing, and Reheating Instructions

    • Store leftover, cooled muffins in an airtight container or plastic bag at room temperature for up to 3 days.
    • You can also freeze the muffins to grab as desired for up to 3 months.
    • Reheat in the microwave wrapped in a slightly damp paper towel for 1-2 minutes until warmed through.

    Tips for Making 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.
    • If you want to frost these muffins try my Cream Cheese Frosting. It goes perfectly with these muffins!
    • Don’t like nuts or have a nut allergy? Feel free to omit the walnuts entirely!
    • Add more veggies by mixing in some shredded zucchini!

    overhead shot of healthy carrot cake muffins in silver muffin tin

    More Muffin Recipes To Enjoy

    Healthy Carrot Cake Muffins

    5 from 8 votes
    Rate Print
    Healthy Carrot Cake Muffins. Loaded with shredded carrots, walnuts and coconut oil. Perfect for breakfast or as a snack!
    Servings: 18 muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Ingredients 

    Instructions 

    • Preheat oven to 350 degrees. Spray two muffin tins with cooking spray. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
    • Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.
    • 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)
    • Add in the apple sauce and greek yogurt and mix until combined.
    • Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix. By hand using a rubber spatula fold in the carrots, oats and walnuts.
    • Pour into the prepared muffin tins. Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
    • 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. Serve immediately and enjoy!

    Notes

    Adapted from Little Spice Jar
     

    Nutrition Information

    Calories: 218kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 8gCholesterol: 27mgSodium: 211mgPotassium: 148mgFiber: 2gSugar: 14gVitamin A: 2416IUVitamin C: 1mgCalcium: 31mgIron: 1mg

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