Healthy Carrot Cake Muffins

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 easy breakfast recipes? Then try my Blueberry Scones and Strawberry Banana Smoothie!

Carrot Cake muffins in muffin tin with oats sprinkled on top

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.

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.

Muffins in muffin tin with a slab of butter on top

Key Ingredients

Start with some of the common players in baked muffins, like flour, oats, baking soda, and salt as the dry ingredients and melted coconut oil, brown sugar, eggs, and vanilla extract for the wet ingredients. You’ll also use chopped walnuts, ground cinnamon, ground or freshly grated nutmeg, and ground ginger to give these muffins that classic spiced carrot cake flavor. We also add in Greek yogurt and applesauce to keep them moist.

Muffin batter in silver muffin tin

How To Make Carrots Cake Muffins

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.

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. Serve warm and enjoy!

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!

Baked muffins in silver muffin tin

More Muffin Recipes To Enjoy

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Healthy Carrot Cake Muffins

5 from 8 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. Serve immediately and enjoy!

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

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Recipe Rating

Comments - page 1/2

    • 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!


  • 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!


  • 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.

  • K

    I just made these so we have added variety for my kids’ breakfast and Heavens they are delicious!! I saw you stated they store in the fridge for 3 months (that’s awesome!!), but do they freeze well too? If so, what do you suggest for rehearing instructions?


    • Hi K!

      I am so glad you enjoyed these! I am so sorry the 3 months in the fridge was a typo! They keep at room temperature for up to 3 days and they keep for 3 months in the freezer in an airtight container. To reheat I suggest reheating in the microwave or in the toaster oven.

      Thank you!


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