These Healthy Carrot Cake Muffins recipe are super easy to make, perfectly tender, and moist.
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.
Add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla.
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. 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!