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.

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.

Best Carrot Cake 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.

Carrot Walnut Muffins |

Healthy Carrot Cake Muffins

5 from 5 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


Originally Published March 31st, 2017

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Comments - page 2/2

  • 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!


  • These are the most moist muffins ever! Thanks for sharing the recipe.

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