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    Home » Real Food » Breads and Muffins » Healthy Carrot Cake Muffins

    Healthy Carrot Cake Muffins

    By Kristen Chidsey | 29 Comments | Published March 7, 2019 | Updated January 24, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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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.

    Made with 100% whole grains and naturally sweetened, these Carrot Cake Muffins are healthy, yet bake up light and fluffy and are full of incredible flavor thanks to the addition of shredded carrots, plump raisins, crunchy walnuts, and sweet pineapple.

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

    Carrot Cake Muffins has been given a make-over!

    With a few healthy swaps, this recipe for Carrot Cake Muffins produces a muffin that is lower in fat, sugar, and full of nutrients, yet tastes 100% delicious!

    • Naturally Sweetened: Instead of adding in 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. 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.  Whole wheat flour, carrots, and raisins add a healthy dose of fiber, not to mention vitamins A and B and iron, and walnuts add healthy fats and omega-3 fatty acids.
    • Dairy-Free. These muffins are made without butter or milk, therefore they are the perfect treat for anyone on a dairy-free diet.

    The healthy swaps did NOT compromise the flavor or texture of these muffins. These Healthy Carrot Cake Muffins are perfectly spiced and reminiscent of rich, decadent carrot cake, yet made with wholesome ingredients. They are absolutely delicious.

    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. It 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.
    • Nuts: Use chopped walnuts or pecans, or omit the nuts altogether.

    How to Make Carrot Cake Muffins

    • Grease a 12 cup muffin tin or line with silicone muffin liners.
    • Mix together dry ingredients in a large mixing bowl until everything is well incorporated. You want to be sure the baking soda and spices are evenly distributed throughout the flour.
    • Add in carrots, raisins, and nuts and toss well to coat with flour. By coating these additions in flour, this step helps all those goodies to not sink to the bottom of the muffins.
    • In a separate bowl, whisk together the applesauce, coconut oil, eggs, pineapple, and vanilla extract.
    ingredients for carrot cake muffins on white counter. One bowl with dry ingredients one glass bowl with wet muffin ingredients
    • Add wet ingredients to the flour mixture and stir until just combined, or until the flour is fully moistened. Do not over mix or you will have a tough and dense muffin!
    • Scoop about ¼ cup batter into each muffin tin. Pro-tip: Use an ice cream scoop to scoop out the muffin mixture into the muffin liners. It is the perfect amount needed and helps to prevent a mess. 
    • Bake until muffins are set and a toothpick inserted into the center comes out dry.
    • Cool the muffins in the muffin tin for 10 minutes and then remove the muffins from the pan and allow to cool fully on a cooling rack.
    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. If not consumed within 2 days, it is best to refrigerate the muffins.

    When baking with whole grain products, it is best to refrigerate or freeze whole wheat muffins, or any whole wheat products, after they are cooled to room temperature if not consumed within 2 days.

    You can also freeze the muffins for up to 3 months. 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 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
    • Gluten-Free Cinnamon Streusel Muffins
    • Cinnamon Applesauce Muffins
    • Healthy Blueberry Muffins

    If you enjoyed these simple 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

    An easy carrot cake muffin recipe has been given a healthy update. Naturally sweetened and made with 100% whole wheat flour, these healthy muffins are just as delicious as the original.
    5 from 13 votes
    Print Pin Rate
    Course: Bread, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 201kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 ½ cups whole wheat flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp cinnamon
    • ½ tsp freshly grated nutmeg
    • ½ tsp ginger
    • ¾ cup grated carrots
    • ¼ cup raisins
    • ¼ cup chopped walnuts
    • ½ cup melted coconut oil measure and then heat to melt
    • ⅓ cup honey
    • 1 tsp vanilla
    • 1 egg
    • ½ cup applesauce
    • ½ cup crushed pineapple not drained
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 350 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 to dry ingredients. Mix until just combined or the flour is moistened fully. The batter will be thick!
    • Scoop with an ice cream scoop or ¼ cup measuring cup into the 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. 

     

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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.

    Reader Interactions

    Comments

    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
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