Healthy Carrot Muffins are loaded with grated carrots, chopped walnuts, warm spices, and just a hint of sweetness from maple syrup. These beauties are soft, full of whole grains, and a delicious part of a healthy breakfast. Serve these as part of your Easter brunch, or any time throughout the year.
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If you have plenty of extra carrots on hand, be sure to make Pineapple Carrot Cake, Healthy Carrot Cookies, Carrot Cake Banana Bread, and Carrot Cake Scones.
Why You’ll Love This Recipe
- These healthy carrot cake muffins are a delicious and colorful way to welcome Spring!
- Satisfy the healthy eater in you – and your family, too!
- Packed full of healthy ingredients including whole grain flour and brain-boosting omega-3’s, with zero refined sugar!
- A healthy snack, and a great way to sneak in some veggies for the kiddos!
Recipe Ingredients
This healthy carrot muffin recipe is made with less added sugar than traditional muffin recipes. The trick is the natural sweetness from the carrots, and that extra boost of beta-carotene, too. All we need is a handful of simple ingredients, including:
- whole wheat pastry flour – you can use whole wheat pastry flour, white whole wheat flour, or regular all purpose flour. If using all-purpose flour, add 2 tablespoons.
- baking soda + baking powder – the magical leavening agents that give just the right amount of lift.
- salt – to add flavor and balance the sweetness.
- cinnamon, nutmeg, allspice, + cloves – all the spices you know and love in a classic carrot cake. A pinch of ground ginger would be a nice addition, too.
- oil – you can use any type of vegetable oil like melted and cooled coconut oil, light olive oil, or avocado oil. Whatever you have on hand works as long as it’s fairly mild in taste.
- maple syrup – just a touch of maple syrup provides a mild sweetness. If you prefer sweeter muffins, add 1/4 cup brown sugar or coconut sugar.
- eggs – you’ll need two large eggs here, preferably room temperature for even mixing. To make this recipe vegan, make flax eggs by combining 2 tablespoons milled flaxseed with 1/3 cup + 1 tablespoon water and let sit until gel-like in texture.
- vanilla extract – always a good addition when it comes to baked goods like muffins and quick breads!
- non-dairy milk – use whatever you have on hand, like almond milk or coconut milk. If looking to make this recipe nut-free, simple omit the walnuts and use soy milk, hemp milk, or oat milk.
- grated carrots – use the smaller side of the box grater for small shreds of fresh carrots that will easily mix in. If you are short on time, use the small shred insert on your food processor. You can also use pre-shredded carrots from the grocery store, but these are typically larger and won’t blend into the batter as well.
- chopped walnuts – we chopped these up fairly small so you get just the right amount of texture in each bite.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Healthy Carrot Muffins
Now, the fun begins! Here are the step-by-step instructions on how to make healthy carrot muffins right at home:
Preheat Oven
Preheat the oven to 425ºF. Line a 12-cup muffin tin with silicone muffin liners, parchment paper cupcake liners, or spray with non-stick cooking spray.
Mix Dry Ingredients
In a medium bowl, mix together whole wheat flour, baking soda, baking powder, sea salt, and spices.
Whisk Wet Ingredients
In a large mixing bowl, whisk together oil, maple syrup, eggs, and vanilla extract until combined.
Make Muffin Batter
Begin by adding half of the dry ingredients to the wet ingredients. Give the batter a couple of stirs with a rubber spatula, then add the remaining flour mixture, along with the milk.
Now fold in carrots and walnuts until evenly combined.
TIP: Don’t overdo it. Whole grain muffins will end up more dense the more you stir. Stir the milk in with some dry spots remaining, then those should disappear as you fold in the carrots and walnuts.
Bake
Use a medium cookie scoop to evenly distribute the muffin batter to into prepared muffin pan, filling about 3/4 of the way full for best results.
Bake muffins for 5 minutes, then drop the oven temperature down to 350ºF and bake for an additional 10-15 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
MUFFIN TIP: Baking the muffins first at 425ºF, then dropping the temperature, will result in a higher top of the muffins and typically less baking time overall.
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Finish with Glaze!
While the muffins are cooling on a wire rack, melt 2-4 tablespoons coconut butter in a small bowl.
Top these carrot muffins with a melted coconut butter glaze, reminiscent of cream cheese frosting. The coconut butter will set as the muffins cool.
Serving Suggestions
Healthy carrot cake muffins make for a delicious breakfast, afternoon snack, or even dessert.
I love to serve these are part of a full Easter brunch spread, alongside Berry French Toast and Hashbrown Breakfast Casserole, but they make an incredible treat any time throughout the year.
How to Store, Freeze, & Reheat
Leftover carrot muffins are best stored in airtight container at room temperature for 3-4 days.
Freeze: Transfer to a freezer bag and freeze for up to 1 month. Thaw to room temperature.
Reheat: Pop one (or two!) in the toaster oven for 5 minutes, or give them a quick 10-15 second burst in the microwave.
Recipe FAQs
Can I turn these muffins into cupcakes?
Absolutely! Whip together a simple cream cheese frosting made from cream cheese, vanilla, and some maple syrup. Ice the muffins and you have yourself cupcakes for Spring!
What should I serve with these carrot muffins?
I love these as an afternoon snack with a hot cup of coffee or tea, but think of them as part of a brunch spread alongside eggs, fruit, bacon, cottage cheese, the list goes on.
Can I make these vegan?
Yes! Replace the eggs with flax eggs by mixing 2 tablespoons flaxseed meal with 1/3 cup + 1 tablespoon water and let gel for 5 minutes. And make sure to use your favorite dairy-free milk.
Can I make these mini muffins?
You sure can! Portion into a lined 24-cup mini muffin tin and bake at 350 degrees F until golden brown and springy, about 18-20 minutes.
More Healthy Muffin Recipes You’ll Love:
If you make this Healthy Carrot Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthy Carrot Muffins
Ingredients
Dry
- 1 ¾ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cloves
Wet
- ⅓ cup oil, avocado, sunflower, melted & cooled coconut
- ⅓ cup pure maple syrup, see notes
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk of choice
Mix Ins
- 1 cup packed grated carrots
- 1 cup crushed walnuts
Instructions
- Preheat oven to 425ºF and line muffin pan with cups or spray lightly with oil; set aside.
- Mix dry ingredients: In a medium bowl, mix the dry ingredients together.
- Mix wet ingredients: In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
- Combine: Begin adding about half of the dry ingredients to the large bowl of wet ingredients; stir a few times then add in the rest of the dry ingredients and milk, slowly stirring then fold in grated carrots and chopped walnuts.
- Bake: Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake at 425ºF for 5 minutes, then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick comes out with little to no crumbs (no wet batter).
- Cool: Allow muffins to rest in pan for 5 minutes before transferring to wire rack to cool completely.
Video
Recipe Notes:
Nutrition Information
This recipe was originally published in April 2021. Same delicious recipe, post updated with more information!
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