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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!
Nutrition Information
Calories: 218kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 8gCholesterol: 27mgSodium: 211mgPotassium: 148mgFiber: 2gSugar: 14gVitamin A: 2416IUVitamin C: 1mgCalcium: 31mgIron: 1mg