Healthy Carrot Cake Muffins

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

Healthy Carrot Cake Muffins | chefsavvy.com

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.

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.

Carrot Cake Muffins | chefsavvy.com

How to make Carrots Cake Muffins

These Carrot Cake Muffins could not be easier to make. Start by combining your wet ingredients in a stand mixer with the paddle attachment. Next add in the dry ingredients. By hand fold in the carrots, oat and walnuts. Bake for 20 minutes in a 350 degree oven. 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.

Best Carrot Cake Muffins | chefsavvy.com

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.
  • Raisins, shredded coconut, or flax seed would also be great additions to these muffins
  • If you want to frost these muffins try my Cream Cheese Frosting. It goes perfectly with these muffins.

Carrot Walnut Muffins | chefsavvy.com

How to Freeze Carrot Cake Muffins

Place cooled muffins in an airtight container or ziplock bag. These Carrot Cake Muffins can be stored for up to 3 months in the fridge. To reheat I recommend microwaving them for 30 seconds.

Healthy Carrot Cake Muffins

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 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
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup coconut oil melted
  • 1 cup light brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup plain greek yogurt
  • 2 cups carrots shredded
  • 1/4 cup old fashioned oats
  • 1/2 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 in the apple sauce and greek yogurt and mix until combined.
  6. Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix.
  7. By hand using a rubber spatula fold in the carrots, oats and walnuts.
  8. Pour into the prepared muffin tins.
  9. Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
  10. 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.

Recipe Notes

Adapted from Little Spice Jar

 

Originally Published March 31st, 2017

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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.

  • Gabrielle

    Recipe doesn’t say when to add in the apple sauce and geeek yogurt.

  • Jami

    I just made these and they are incredible! I made a few substitutions to make it vegan and gluten free. So yummy! Thank you!

  • Adam

    Well-intentioned but probably not a great idea for someone looking for healthy alternatives. This recipes makes (ostensibly) 18 muffins. How many among us would eat just one of these relatively small muffins? Do you really think people will have one and then save the other 17 for two weeks of one-muffin mornings? More than likely people will have several, ending up with an 800 or 1,000 calorie breakfast, thereby defeating the purpose. Muffins are generally never a good idea for this reason. The big ones pack a wallop, but so do many smaller ones. You really should add some sort of caveat with recipes like this.

  • I was looking for a muffin recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  • Kimberly Mohammed

    I would like to make these, but my sister is allergic to anything with apples. What can I use instead of applesauce?

    • Hi Kimberly,

      You can use regular vegetable or canola oil or coconut oil in place of the apple sauce.

      Thanks & Enjoy!

      Kelley

  • Trish

    I compared to another healthy recipe and made adjustment to recipe to give it less sugar and fat. I liked using the white whole wheat flour. And I like raisons! These were delicious!
    Cut to 1/3 cup extra virgin olive oil or 1/3 cup coconut oil. No brown sugar but 1/2 cup maple syrup, no apple sauce or yogurt but 1/2 cup buttermilk. Added 1 tsp soda to raise a bit more. And 1/4-1/2 cup oatmeal.and 1/2 cup raisons. I steamed raisons in a bit of water in microwave to plump up. 18 muffins
    Recipe calculator: 150-160 cal. 21-23 gm carb and 6-8 gm fat. Each muffin.