Healthy Carrot Cake Muffins
These Healthy Carrot Cake Muffins are moist, flavorful, and packed with wholesome ingredients like fresh carrots, whole wheat flour, and natural sweeteners. Perfect for breakfast, snacks, or dessert, they’re easy to make and can be customized for various diets, including vegan, keto, and gluten-free. With simple instructions and endless variations, these muffins are a delicious way to enjoy a guilt-free treat!
Equipment
- Mixing Bowls – One large and one medium for dry and wet ingredients.
- Measuring Cups and Spoons – For precise measurements of flour, spices, and liquids.
- 1 Box Grater or Food Processor – To grate fresh carrots.
- 1 Whisk – For combining dry and wet ingredients.
- 1 Spatula or Wooden Spoon – To fold the batter gently.
- 1 Muffin Tin: A standard 12-cup muffin tin.
- 1 Paper Liners or Non-Stick Spray – To prevent muffins from sticking.
- 1 Cooling Rack – To let the muffins cool evenly after baking.
- Oven Mitts – For safely handling hot trays.
- 1 Toothpick or Cake Tester – To check muffin doneness.
Ingredients
Dry Ingredients:
- 1 cups (180g) Whole wheat flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Salt
Wet Ingredients:
- 2 Large eggs
- ½ cup (120ml) Unsweetened applesauce
- ⅓ cup (80ml) Maple syrup or honey
- ¼ cup (60ml) Melted coconut oil or vegetable oil
- 1 tsp Pure vanilla extract
Add-Ins:
- 1½ cups (150g) Finely grated carrots (about 2 medium carrots)
- ½ cup (50g) Chopped walnuts or pecans (optional)
- ¼ cup (40g) Raisins (optional)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Combine the Wet Ingredients
- In another bowl, beat the eggs lightly. Add the applesauce, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until smooth and well combined.
Step 4: Bring It All Together
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula. Be careful not to overmix—the batter should be thick but not lumpy. Fold in the grated carrots, nuts, and raisins.
Step 5: Fill the Muffin Tin
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Step 6: Bake to Golden Perfection
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make Ahead and Storage Tips
Make Ahead:
These muffins are perfect for meal prep! You can prepare the batter a day in advance and store it covered in the refrigerator. Just give it a quick stir before baking.Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze individually wrapped muffins for up to 3 months. To reheat, simply microwave for 30–40 seconds or let them thaw at room temperature.