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 |

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 |

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 |

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 |

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 freezer. To reheat I recommend microwaving them for 30 seconds.

Healthy Carrot Cake Muffins

5 from 4 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!


  • 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


  • 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.

Recipe Notes

Adapted from Little Spice Jar

Nutrition Facts
Healthy Carrot Cake Muffins
Amount Per Serving
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 211mg9%
Potassium 148mg4%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 2416IU48%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Easter, Easy Breakfast, Healthy, Healthy Carrot Cake Muffins, Spring Recipes


Originally Published March 31st, 2017

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Comments - page 1/2

  • jeanette crupie

    Wonder what would happen if you used almond flour?

  • 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.



  • 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!

  • Hi Kate!

    I am so happy to hear you and your family enjoyed this recipe. Thank you!


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