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    Healthy Carrot Cake Muffins

    Breads and Muffins Dairy-Free Recipes Kid Friendly August 8, 2023 | By Kristen Chidsey | 29 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    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. Egg Free Modification Included.

    Made with whole wheat flour and naturally sweetened, these Healthy Carrot Cake Muffins are light, fluffy, and full of incredible flavor.

    Just like my recipe for Healthy Blueberry Muffins and Chocolate Zucchini Muffins, this recipe for Healthy Carrot Cake Muffins compromises nothing in taste or texture, yet is made with wholesome ingredients.

    Muffin tray with baked muffins and one carrot cake muffin cut in half to side of tray revealing carrots and raisins inside muffin.


    If you love classic carrot cake, made with shredded carrots, pineapple, and nuts, you will LOVE this recipe for Healthy Carrot Cake Muffins.

    These whole wheat muffins are perfectly spiced and reminiscent of rich, decadent carrot cake, yet made with wholesome ingredients. And don't worry, these healthy swaps do not compromise the flavor or texture of these muffins. They are light, fluffy, and simply delicious.

    what makes these carrot cake muffins healthy

    • Naturally Sweetened: Instead of adding refined sugars, these Carrot Cake Muffins are sweetened with a small amount of honey. Raisins, crushed pineapple, and applesauce also add to the sweetness of these muffins naturally.
    • 100% Whole Grain. Instead of refined all-purpose flour, this recipe calls for whole wheat flour. And while most whole wheat baked goods have the reputation of being dense, the addition of coconut oil and applesauce keeps these muffins light and tender.
    • Packed full of Nutrients. Carrot cake muffins are made with whole wheat flour, carrots, and raisins, which add a healthy dose of fiber, not to mention vitamins A and B and iron.
    • Dairy-Free. These muffins are made without butter or milk, therefore they are the perfect treat for anyone with a dairy allergy.

    Notes On Ingredients

    Ingredients for Carrot Cake Muffins on counter.
    • Carrots: It is best to grate the carrots yourself, rather than purchasing grated carrots. Store-bought grated carrots are much thicker and will not blend into the muffin as well as freshly grated carrots.
    • Flour: For best results, use whole white wheat flour. Whole white wheat flour is still 100% whole grain, but yet produces a lighter crumb than traditional whole wheat flour.
    • Crushed Pineapple: Use canned crushed pineapple that has been canned in 100% juice. There is no need to drain the pineapple, as the moisture will help keep the muffins tender and moist.
    • Coconut Oil: 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.
    • Honey: Feel free to use maple syrup in place of the honey if desired.
    • Applesauce: Be sure to use unsweetened applesauce to keep these muffins low in added sugar.
    • Raisins: It is debatable whether raisins are traditional in carrot cake. Some recipes call for them, some do not. I personally love the burst of sweetness and texture they add to the muffins but feel free to omit them.
    • Nuts: Use chopped walnuts or pecans, or omit the nuts altogether.

    Tips for Making Healthy Carrot Cake Muffins

    This recipe for carrot cake muffins comes together easily, and you will find detailed instructions in my recipe card. However, I do want to walk you through a few expert tips to ensure your muffins turn out fluffy, moist, and delicious.

    Tip #1: Use silicone muffin tin liners. I love to use silicone muffin liners when making homemade muffins because the batter does not stick to the liner, as it does if you were to use a paper muffin liner, meaning more carrot cake muffins for you to enjoy! 

    Tip #2: Toss the carrots, raisins, and nuts with flour. After whisking together the dry ingredients together, add the shredded carrots, raisins, and nuts directly to the flour mixture and toss them in the flour to coat. By coating these additions in flour, you will help to ensure that they are all evenly disbursed through your muffins, making each bite as delicious as the first!

    ingredients for carrot cake muffins on white counter. One bowl with dry ingredients one glass bowl with wet muffin ingredients

    Tip #3: Don't over-mix the muffin batter. Add wet ingredients to the flour mixture and stir until just combined, or until the flour is fully moistened. If you mix the batter too vigorously, the muffins will become tough and dense.

    Tip#4: Use an ice cream scoop to keep the muffins even in size. In order for the muffins to bake evenly, each muffin needs to be about the same size. I find that about ¼ cup of muffin batter per muffin cup is the perfect amount of batter. I love using an ice cream scoop to scoop out the muffin mixture into the muffin liners, as it is the perfect amount needed and helps to prevent a mess. 

    Tip #5: Bake until just set. Check on your muffins 5 minutes before the suggested cooking time, as all ovens bake differently and you don't want to overbake the muffins. They will be done when the tops of the carrot cake muffins are set and a toothpick inserted into the center comes out dry.

    12 carrot cake muffins in silicone muffin liners in 12 cup muffin tin.

    How to Store Carrot Cake Muffins

    Once the muffins have cooled to room temperature, store them in an airtight container. Because these carrot cake muffins are made with whole wheat flour and without preservatives, they need to be refrigerated or frozen if not consumed within two days of baking.

    • To Refrigerate: Carrot cake muffins will last 5 days when stored in an airtight container in the refrigerator.
    • To Freeze: Place the cooled carrot cake muffins on a cookie sheet and freeze for 30-60 minutes until solid. That process helps prevent the muffins from sticking together when frozen. Once the muffins are frozen solid, place them in a freezer-safe bag and store them in the freezer for up to 3 months. Defrost in the fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.

    Recipe Modifications

    • Gluten-Free Carrot Cake Muffins: Use an all-purpose gluten-free flour blend in place of the flour. I have done this many times with success.
    • Egg-Free Carrot Cake Muffins: Replace the egg with a flax egg. Mix together 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use in place of the egg.
    • Nut-Free Carrot Cake Muffins: Omit nuts if desired/needed

    More Healthy Muffin Recipes

    • Whole Wheat Pumpkin Muffins
    • Double Chocolate Zucchini Muffins
    • Healthy Chocolate Chip Muffins
    • Cinnamon Applesauce Muffins
    • Healthy Blueberry Muffins

    If you enjoyed these easy, wholesome, carrot cake muffins, I would love for you to leave a comment and review below.

    Baked Carrot Cake Muffin cut open

    Healthy Carrot Cake Muffins

    These Carrot Cake Muffins are naturally sweetened and made with 100% whole wheat flour, yet bake up to be fluffy, moist, and full of flavor.
    5 from 13 votes
    Print Pin Rate
    Course: Bread, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 201kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 ½ cups whole wheat flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp grated nutmeg
    • ½ tsp ground ginger
    • ¾ cup grated carrots
    • ¼ cup raisins
    • ¼ cup chopped walnuts
    • ½ cup melted coconut oil measure and then heat to melt
    • â…“ cup honey
    • 1 tsp vanilla
    • 1 egg
    • ½ cup unsweetened applesauce
    • ½ cup crushed pineapple not drained
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 degrees F and line a muffin pan with liners or grease well.
    • In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. Add in the carrots, raisins, and nuts and toss to coat with flour.
    • In a separate smaller mixing bowl, mix together the oil, vanilla, egg, honey, applesauce, and pineapple until combined. Add the wet mixture to the dry ingredients. Mix until just combined and the flour is moistened fully, being careful to not overmix. The batter will be thick!
    • Scoop with an ice cream scoop or ¼ cup measuring cup into the prepared muffin tin.
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry.
    • Cool muffins for 10 minutes on a cooling rack in the muffin tin and then remove muffins and cool completely on the rack.

    Equipment Needed

    • muffin tin
    • muffin cup liners

    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 the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
    Nut-Free: Omit nuts if desired/needed
    Coconut Oil: 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.
    Applesauce: Be sure to use unsweetened applesauce to keep these muffins low in added sugar.
    Storage: Carrot cake muffins can be stored at room temperature for 24 hours in a sealed container or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months. 

    Nutrition

    Calories: 201kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 215mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1130IU | Vitamin C: 0.6mg | Calcium: 15mg | Iron: 0.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe has been updated in 2021 with a few new tips, but the recipe remains the same. 

     

    « The Best Cheesecake Recipe
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. LAUREN KELLY

      March 02, 2021 at 1:08 pm

      5 stars
      My absolute favorite muffins. And the best part is my kids love them too!

      Reply
      • Kristen Chidsey

        March 02, 2021 at 1:22 pm

        I am so glad you and your kids enjoyed Lauren!

        Reply
    2. Anna

      March 02, 2021 at 11:56 am

      5 stars
      I am always looking for healthier baked goods recipes and this one is a winner! These muffins are so tasty and easy to make. My kids love them!

      Reply
      • Kristen Chidsey

        March 02, 2021 at 1:22 pm

        YAY! I love hearing your family enjoyed Anna!

        Reply
    3. Katie

      March 02, 2021 at 11:19 am

      5 stars
      So delicious!

      Reply
    4. Sarah

      March 29, 2020 at 7:08 pm

      5 stars
      Followed the recipe as is except I omitted the walnuts and loved it. Great recipe!

      Reply
      • Kristen Chidsey

        March 30, 2020 at 8:09 am

        I am so glad you enjoyed Sarah!

        Reply
    5. Jeanne Watkins

      March 29, 2020 at 3:56 pm

      5 stars
      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.

      Reply
      • Kristen Chidsey

        March 30, 2020 at 8:09 am

        YAY! I am so glad that you had success with this recipe and your new oven.

        Reply
    « Older Comments

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    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. Egg Free Modification Included.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    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. Egg Free Modification Included.

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