These Healthy Carrot Cake Muffins were SUCH a hit in our house. We’ve had them for breakfast, I’ve had them for dessert, my toddler loves them as a snack. They are incredibly easy and have such a unique, delicious flavor!
With hints of cinnamon, nutmeg, vanilla, coconut, grated carrots, and brown sugar, these soft muffins are perfection. Add in raisins and/or chopped walnuts for even more flavor and texture and you have a delicious recipe that can be made in no time at all. The entire family will swoon over these healthy muffins!
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Table of contents
Ingredients
I love that these muffins use wholesome, simple, easy-to-find everyday ingredients and result in not-so-everyday deliciousness! Here are some of the key ingredients you’ll need for this recipe:
Grated Carrots – Use a grater for the carrots or a knife to cut shredded carrots into smaller pieces.
Coconut Oil – Coconut oil instead of butter keeps this recipe dairy free!
Almond Milk – I used almond milk, but feel free to use any type of milk that you have on hand.
Applesauce – A key ingredient in this recipe! I always have an abundance of applesauce in my pantry, thanks to my toddler. So using it in these muffins was the perfect way to sweeten them and add moisture!
Brown Sugar – In addition to the applesauce, I added a little bit of brown sugar to sweeten the muffins. Regular or raw sugar works great, too!
Coconut – Unsweetened shredded coconut is DELICIOUS in this recipe! I’m usually not a big fan of shredded coconut in baked goods, but it truly takes these muffins to another level. So yummy!
Raisins/Walnuts – Team raisins or no raisins? Let me know in the comments below! I am definitely on board for raisins, but my husband is not. So you won’t see them in these carrot cake muffins, but deep down I wish they were there. You can also add chopped walnuts for a yummy texture (either in the batter or as a topping)!
Variations
Make these carrot cake muffins your own! While these muffins are wholesome and dairy free, here are a few options for gluten free and vegan variations:
Gluten Free Carrot Cake Muffins
To make carrot cake muffins gluten free, simply sub out the whole wheat flour for a 1-1 Gluten Free Flour. You can also use oat flour instead!
Vegan Carrot Cake Muffins
Easily make carrot cake muffins vegan by substituting the egg in the recipe for a flax seed egg!
How to Make Healthy Carrot Cake Muffins
- Mix the dry ingredients together.
- Mix liquid ingredients (including the grated carrot and coconut) together.
- Combine, making sure not to over-mix the batter.
- Pour into a muffin tin (or cupcake tin) and bake!
Notes for Success
- The batter for these muffins will be slightly thick, but light!
- Make sure not to over-mix the batter. Mix until just combined, then lightly mix in any add-ins (such as raisins and walnuts).
- Take these muffins to another level by topping with a little bit of extra brown sugar!
- Once cooled, carrot cake muffins can be stored in an airtight container at room temperature for 3 days, the refrigerator for up to 5 days, and the freezer for up to 2 months.
Tips for Grating Carrots
I’ll be completely honest here – I LOATHE grating carrots. It feels like so much effort. It’s probably completely all in my mind though, so if you’re ok with it, go ahead and use a grater to grate the carrots.
However, if you feel like I do about grating carrots, you can buy pre-shredded carrots and simply cut them down into smaller pieces using a knife. So easy!
How long does it take to make these healthy carrot cake muffins?
Good news! It only takes about 30 minutes to bake muffins. These Healthy Carrot Cake Muffins are delicious, easy to make, and perfect for the family!
More Wholesome Muffins Recipes
- Favorite Banana Chocolate Chip Oatmeal Muffins
- Wholesome Peach Muffins Recipe
- Gluten-Free Healthy Rhubarb Muffins
- Healthy Toddler Muffins (Blueberry & Banana)
- Blueberry Quinoa Muffins
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Healthy Carrot Cake Muffins
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla
- 2/3 cups unsweetened apple sauce
- 1/2 cup brown sugar
- 1/2 cup coconut oil
- 1 cup grated carrots
- 1/2 cup unsweetened coconut (shredded)
- 1 cup almond milk
- 1/3 cup raisins (optional)
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Mix the flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
- In a separate bowl, mix the egg, vanilla, apple sauce, brown sugar, coconut oil, carrots, coconut, and almond milk together.
- Pour the liquid ingredients into the dry ingredients and mix until just combined (making sure not to overmix the batter).
- Mix in raisins and crushed walnuts if desired.
- Pour the batter into a lined muffin tin and bake for about 25-30 minutes (or until a toothpick comes out clean).
- Let cool and enjoy!
Notes
- The batter for these muffins will be slightly thick, but light!
- Make sure not to over-mix the batter. Mix until just combined, then lightly mix in any add-ins (such as raisins and walnuts).
- Take these muffins to another level by topping with a little bit of extra brown sugar!
- Once cooled, carrot cake muffins can be stored in an airtight container at room temperature for 3 days, the refrigerator for up to 5 days, and the freezer for up to 2 months.
Mama Maggie's Kitchen says:
This is sooo mouthwatering!
Chef Dennis says:
This Carrot Cake Muffins are so mouthwatering!
Natalie says:
What a lovely muffin recipe. I love the flavors and spices you used here. Love the fact that these muffins are healthier with whole grains. I’m making this for sure.
Kay says:
Brilliant recipe for easter, we made these to see how they come out before the holidays and they were fantastic:)
They will certainly be getting made for the Easter weekend!!
Thanks for sharing!!
Liz says:
I love carrot cake but I’ve never had it in muffin form before! So excited to try these out!
Tyanne says:
I love all the ingredients! Adding raisins is such a unique idea.