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Carrot Cake Muffins with white chocolate topping.
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Carrot Cake Muffins (Healthier Recipe)

I've been making these Carrot Cake Muffins for YEARS and they're still one of my favorite healthy spring treats! They're perfectly sweet, delicate, and have that signature carrot cake flavor we all love. Make them with Greek yogurt or blended cottage cheese for a higher-protein healthy breakfast or sweet treat that everyone will love. With over 50 5-star reviews, this quick and easy recipe results in perfectly light, fluffy, melt-in-your-mouth Carrot Cake Muffins that are so good every single time!
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 206kcal
Author Christine McMichael

Equipment

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup whole Greek yogurt or blended cottage cheese
  • 1/2 cup maple syrup
  • 1/4 cup milk
  • 2 Tablespoons coconut oil lightly melted and cooled
  • 1 cup freshly grated carrots
  • 1/2 cup unsweetened coconut shredded
  • 1/4 cup white chocolate chips optional
  • 1/4 cup chopped walnuts optional

Streusel (optional)

  • 1/3 cup almond flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons melted coconut oil or butter

Topping (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 eggs, vanilla, yogurt, maple syrup, milk, and coconut oil together.
  • Pour the liquid ingredients into the dry ingredients and mix until just combined (making sure not to overmix the batter).
  • Fold in the grated carrots, coconut, white chocolate chips (optional), and crushed walnuts (optional).
  • Pour the batter into a lined muffin tin.
  • Mix the ingredients for the optional streusel and add the crumbles evenly over the muffin batter.
  • Bake for 25-30 minutes (or until a toothpick comes out clean).
  • If adding the white chocolate drizzle, melt the white chocolate chips with the coconut oil in the microwave for about 30-45 seconds, stirring often until smooth.
  • Drizzle over each of the cooled muffins, let set for 5 minutes, and enjoy!

Video

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.
  • Nutrition for this recipe does not include the optional streusel and white chocolate topping.

Nutrition

Serving: 1Muffin | Calories: 206kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 157mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1857IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg