Healthy Carrot Cake Muffins Recipe

This Carrot Cake Muffin recipe is a delicious and easy way to enjoy the classic dessert in a portable form. Made with fresh grated carrots, and warm spices, these muffins are moist, flavorful, and perfect for breakfast or as an afternoon snack.

Not only are these muffins tasty, but they are also packed with nutrients. So, you can feel good about enjoying one of these treats in the morning. 

Why You’ll Love This Recipe

• These homemade carrot muffins taste just like your favorite muffins from coffee shops but are made in your kitchen. 
• It’s a great way to use up leftover carrots before they go bad. 
• I used some healthier ingredients by cutting most of the all-purpose flour for oat bran and whole wheat flour. I also replaced some of the oil with applesauce.
• They also make a delicious grab-and-go breakfast for busy mornings. 

Are you looking for another traditional muffin recipe to make for your family? If so, check out these Protein Pumpkin Muffins. They are another great way to start your day.  

Ingredients Needed

​While this ingredient list may seem a little long you may have many of these on hand already. If not, a quick trip to the grocery store will have you well-prepared for these delicious muffins.

Dry Ingredients

• whole wheat flour – I use white pastry whole wheat flour. This flour is light and fluffy.
• all-purpose flour
• oat bran – Found in the cereal aisle of the grocery store. I like Bob’s Red Mill brand.
• sweeteners: brown sugar, granulated sugar. You can also lower the carbs by using a sugar alternative like golden monk fruit.
• leavening agents: baking powder and baking soda
• Spices: ground cinnamon, ground allspice, ground ginger
• salt

Wet Ingredients

• large eggs
• milk – any variety will work in this recipe. I like to use unsweetened almond milk.
• canola oil – any neutral-tasting oil can be used for the oil.
• unsweetened applesauce – this ingredient cuts the fat used in the recipe, but still adds moisture to the muffins.
• vanilla extract
• grated carrots
• chopped walnuts or pecans (optional) – nuts add texture.

How to Make This Carrot Cake Muffins Recipe

This is a quick overview of the steps that you need to follow to make this delicious recipe. You can find the full ingredients in the recipe card at the bottom of the post. 

Step 1: Preheat the oven and prepare your muffin pan. 

Preheat oven to 350° degrees. Prepare muffin pan by lightly coating them with baking cooking spray or use paper muffin liners.

Step 2: Mix the dry ingredients. 

In a large bowl, whisk together flours, oat bran, sugars, baking powder, baking soda, cinnamon, allspice, ginger, and salt.

Step 3: Combine the wet ingredients.

In a separate bowl, whisk together wet ingredients; eggs, oil, applesauce, milk, and vanilla.

Step 4: Finish the batter

Pour wet ingredients into the dry mixture until incorporated (don’t over-mix).

Step 5: Add Carrots and Nuts (optional)

Gently fold in the shredded carrots and chopped nuts if using. Again, don’t overmix.

Step 6: Bake the muffins.

Fill each muffin cup about halfway and bake for 18-20 minutes or until the top is golden brown. After 10 minutes, place on a baking cooling rack.

What To Serve With This Dish 

These healthy carrot cake muffins are delicious with a cup of coffee or hot tea in the mornings. However, if you want to add a little protein to these muffins you can also pair them with a main entree like this Green Chile Egg Casserole.

Substitutions and Additions

• Swap out the canola oil and use sour cream for extra moisture in your muffins. 
• Don’t have canola oil? You can use any type of flavorless oil that you have on hand in your kitchen. 
• Want to add a little extra sweetness? Add a smear of velvety cream cheese frosting on top of each muffin for some extra rich flavor. 
• Looking to add a drizzle of frosting? Use the cream cheese frosting from this Carrot Cake Loaf recipe.

  Freezing: You can also freeze them for longer storage. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They will last up to 2-3 months in the freezer.

How To Store

Storage – Store the leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Just make sure that you only store completely cooled muffins, otherwise, moisture may get trapped in the container. 

Freezing: You can also freeze them for longer storage. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They will last up to 2-3 months in the freezer.

Sandra’s Pro Tips

​Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.

• For the best results, I recommend that you grate the carrots yourself instead of using the shredded carrots from the grocery store. You will get the best flavor from the freshly grated carrots.
• Use the small holes on your grater. The carrots will be soft when baked.
• Allow the muffins to cool for 10-15 minutes before you remove the muffin cups from the pan and allow them to cool completely on a wire rack. 
• Don’t have a box grater to shred the carrots? You can use a food processor also. 
• I like to use a regular bag of carrots instead of baby carrots when I am making a carrot recipe like this one. 

FAQs

Do you have questions about this carrot cake muffin recipe? Here are the answers to the most commonly asked questions about this recipe. 

Other Delicious Carrot Cake Recipes You May Enjoy

• Carrot Cake Bundt Cake Recipe
• Carrot Cake Loaf Cake
• Carrot Cake Cookies
• Carrot Cake Protein Pancakes

Recipe adapted from Woman’s World Magazine, May 13, 2013. This recipe was first shared in 2013. It has been updated with more content and photos in 2024.