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Baked carrot cake muffins in white muffin liners with carrots, pineapple, and walnuts.
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5 from 13 votes

Carrot Cake Muffins

Naturally sweetened, packed with whole grains, and dairy-free, these Carrot Cake Muffins are light, tender, and packed with warming spices.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Bread, Snack
Cuisine: American
Servings: 12
Author: Kristen Chidsey

Equipment

Ingredients

  • 1½ cups whole white wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup grated carrots shredded on a box grater so that they are super fine
  • ¼ cup chopped walnuts optional
  • ¼ cup raisins optional
  • ½ cup coconut oil melted and cooled
  • ⅓ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup unsweetened applesauce
  • ½ cup canned crushed pineapple not drained
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (175℃) and line a muffin pan with liners or grease well.
  • In a large mixing bowl, whisk together 1½ cups whole white wheat flour, 1 teaspoon baking soda, ½ teaspoon table salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon ground ginger until well combined. Add in the ¾ cup grated carrots, and carrots and raisins if using. Toss to coat with flour.
    Flour and spices mixed together in clear mixing bowl with grated carrots and nuts.
  • In a separate medium mixing bowl, whisk together ½ cup coconut oil ⅓ cup honey, 1 teaspoon vanilla extract, 1 large egg, ½ cup unsweetened applesauce, and ½ cup canned crushed pineapple.
    Applesauce, eggs, oil, honey, and crushed pineapple whisked together in mixing bowl for carrot cake muffins.
  • 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!
    Batter for carrot cake mixed together in large mixing bowl.
  • Scoop with an ice cream scoop or ¼ cup measuring cup into the prepared muffin tin.
    Carrot cake muffin batter divided up between 12-cup muffin tin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry.
    Baked carrot cake muffins in muffin tin.
  • Cool muffins for 10 minutes on a cooling rack in the muffin tin and then remove muffins and cool completely on the rack.

Video

Notes

Gluten-Free: Use a 1:1 all-purpose gluten-free flour blend in place of whole wheat flour.
Egg Free: Replace the egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use in place of the egg.
Nutmeg: If using grated nutmeg from a dried bulb verses ground nutmeg, increase it to ½ teaspoon. 
Coconut Oil: Feel free to use canola oil or melted and cooled unsalted butter in place of coconut oil. 
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
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