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.



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!


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.


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!


  • 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
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened apple sauce
  • ¼ cup plain greek yogurt
  • 2 cups carrots, shredded
  • ¼ cup old fashioned oats
  • ½ cup chopped walnuts


  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.
Only Eats

Adapted from Little Spice Jar

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    • 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.