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!
Quick Navigation
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.
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.
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!
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!
More Muffin Recipes To Enjoy
- Healthy Banana Chocolate Chip Oatmeal Muffins
- The BEST Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Double Chocolate Chip Muffins
- Blueberry Streusel Muffins
- French Toast Muffin Cups
- Sour Cream Coffee Cake Streusel Muffins
Need more quick & easy recipes in your life? Follow me on Instagram, Facebook, and Pinterest for all the daily updates.
If you try this recipe, I’d love to know! Leave a star rating below, and don’t forget to take pictures and tag me on Facebook and Instagram!
Healthy Carrot Cake 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
- 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!
