These are the BEST Carrot Cake Muffins. Made with 100% whole grains and naturally sweetened, classic carrot cake muffins have been given a healthy makeover but are still 100% delicious!
The muffins are jam-packed with shredded carrots, plump raisins, pineapple, and walnuts. They are perfectly spiced and make a deliciously wholesome treat, perfect for an afternoon snack or as part of an Easter Brunch when paired with Ham and Cheese Quiche or an Asparagus Frittata.
These Carrot Cake Muffins are full of whole grains, fruit, vegetables, natural sugars, and healthy fats. They will provide your family with a healthy treat that feels indulgent.
They are light and tender, despite being made with 100% whole wheat flour, thanks to the coconut oil and applesauce. And every pocket of the muffin is filled with a delicious nugget of raisins, carrots, or nuts.
Healthy Swaps
- Raisins, honey, crushed pineapple, and applesauce keep these carrot cake muffins naturally sweet and bring out the natural sweetness of carrots.
- Whole wheat flour, carrots, and raisins add a healthy dose of fiber–not to mention vitamins A and B and iron.
- Walnuts add healthy fats and omega-3 fatty acids.
How to Make Carrot Cake Muffins
- Grease a 12 cup muffin tin or line with silicone muffin liners. I love using silicone liners as they easily slip off the muffins, leaving no crumb left behind on the muffin wrapper.
- Mix together dry ingredients in a large mixing bowl.
- Add in carrots, raisins, and nuts and toss well to coat with flour. This step helps all those goodies to not sink to the bottom of the muffins.
- In a separate bowl, whisk together wet ingredients.
- Add wet ingredients to flour mixture and stir until just combined–do not over mix or you will have a tough and dense muffin!
- Scoop about 1/4 cup batter into each muffin tin.
- Bake until muffins are set and a toothpick inserted into the center comes out dry.
How to Store Carrot Cake Muffins
When baking with whole grain products, it is best to refrigerate or freeze whole wheat muffins, or any whole wheat products if not consuming within 2 days.
To freeze muffins:
- Place muffins on a cookie sheet and freeze for 30-60 minutes until solid–this process helps muffins not stick together when placed in a container in the freezer.
- Then place in a freezer-safe bag and pull one muffin out at a time.
- Defrost in fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.
More Healthy Muffin Recipes
- Peanut Butter and Jelly Muffins
- Whole Wheat Pumpkin Muffins
- Double Chocolate Zucchini Muffins
- Gluten Free Cinnamon Streusel Muffins
- Cinnamon Applesauce Muffins
Healthy Carrot Cake Muffins
Ingredients
- 1 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ginger
- 3/4 cup grated carrots
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/2 cup melted coconut oil measure and then heat to melt
- 1/3 cup honey
- 1 tsp vanilla
- 1 egg
- 1/2 cup applesauce
- 1/2 cup crushed pineapple not drained
Instructions
- Preheat oven to 350 and line a muffin pan with liners or grease well.
- Mix the dry ingredients until well combined. Mix in the carrots, raisins, and nuts into the dry ingredients to coat with flour (this prevents the goodies from sinking to the bottom of the muffin.)
- Mix together the oil, vanilla, egg, honey, applesauce, and pineapple until combined. Add to dry ingredients. Mix until just combined--the batter will be thick!
- Scoop with an ice scream scoop or 1/4 cup measuring cup into the muffin tin.
- Bake for 20-25 minutes, or until toothpick inserted into center comes out dry.
- Cool muffins for 10 minutes on cooling rack in muffin tin and then remove muffins and cool completely on rack.
Equipment Needed
Notes
- To make Gluten Free Carrot Cake Muffins use an all-purpose gluten-free flour blend in place of whole wheat flour.
- To make Egg Free Carrot Cake Muffins replace egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
- Omit nuts if desired.
- Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, but either oil will work.
- Be sure to use unsweetened applesauce to keep these muffins low in added sugar.
- Carrot cake muffins can be stored at room temperature for 24 hours in sealed container or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
Nutrition
Followed the recipe as is except I omitted the walnuts and loved it. Great recipe!
I am so glad you enjoyed Sarah!
I never bake anymore due to many poor outcomes but I have a new convection oven and this looked good so I tried it and it was wonderful. Easy to put together and I made only 6 muffins and a small loaf of bread. I just cooked it another 10 minutes longer. I had a fresh pineapple so made my own ‘crushed’. Used powdered ginger.
YAY! I am so glad that you had success with this recipe and your new oven.