A simple dairy free and healthy recipe for Carrot Muffins! Loaded with grated carrots, chopped walnuts, spices and just a hint of sweetness. Soft, whole grain and a delicious part of a healthy breakfast.

healthy carrot muffins with walnuts and glaze on small plate

Anyone else looking forward to the changing of the seasons?! Spring in Michigan is like a box of chocolates – ya never know what you’re gonna get.

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But one thing’s for sure – springtime is synonymous with all things carrots. So I made you healthy carrot muffins!

These are like your favorite carrot cake but in muffin form and actually pretty healthy! I’m talking whole grain flour, sweetened with maple syrup healthy omega-3’s from walnuts and good ole beta carotene – in this case, in the form of CARROTS, of course.

What makes these carrot muffins “healthy?”

Well, we’re using a whole grain flour that isn’t as processed and stripped of nutrients like a bleached all-purpose.
We’re also using less sugar than a traditional muffin recipe.
Carrots are healthy, obviously.
A lower amount of oil needed and adding a non-dairy milk to balance out the moisture.

I even topped these carrot muffins with a melted coconut butter glaze, reminiscent of cream cheese frosting…

Here’s What You Need

whole wheat pastry flour – you can also use all whole wheat white, or even unbleached all-purpose. If using all-purpose, add 2 more tablespoons though.
baking soda & baking powder – to get the right lift.
salt – to add flavor and balance sweetness
cinnamon, nutmeg, all spice and cloves – all the spices you know and love in a traditional carrot cake.
oil – you can use olive, melted and cooled coconut, sunflower, avocado – whatever you have on hand works as long as it’s fairly mild in taste.
eggs – you’ll need two large eggs here – room temperature is best for even mixing. Vegan option: best replacement is flaxseed eggs. You’ll add 2 TBSP milled flaxseed with 1/3 cup + 1 tablespoon water.
vanilla – always a good addition when it comes to baked goods like muffins and quick breads!
non-dairy milk – You can use whatever you have on hand. If looking to make this recipe nut-free, simple omit the walnuts and use soy, hemp or oat milk.
grated carrots – use the smaller side of the grater for small shreds that will easily mix in. Kids won’t even know there are carrots in these muffins.
chopped walnuts – we chopped these up fairly small so you get just the right amount of texture in each bite.

eggs, walnuts, grated carrots, whole carrots, milk and flour mixture on board for carrot muffins recipe

Let’s Make these Healthy Carrot Muffins

Get out all of your ingredients, measuring cups, preheat the oven to 425ºF and let’s get started.

Step 1 – mix dry ingredients

First you’ll mix together all of the dry ingredients – flour, spices, soda and salt.

Step 2 – mix wet ingredients

Now you’ll mix the wet ingredients together (separately) in a large bowl, minus the milk.

Oil + maple syrup + eggs +vanilla.

Step 3 – mix + add carrots & walnuts

Begin adding the dry ingredients to the wet, just about half of hte flour mixture. Give the batter a couple stirs, then add the rest of the flour along with the milk.

Now fold in carrots and walnuts until combined.

STIRRING 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 carrots and walnuts.

carrots and walnuts in healthy carrot muffin batter bowl

Step 4 – Add batter to muffin pan

Evenly distribute muffin batter to muffin cups – filling about 3/4 way full.

I like to use my medium cookie scoop for this.

Step 5 – bake first at 425ºF

Then drop the oven temp down to 350ºF and bake for an additional 10-15 minutes.

baked healthy carrot muffins with walnuts in muffin pan

Muffins are done when a toothpick inserted comes out with no wet batter.

MUFFIN TIP: Baking the muffins first at 425ºF, then dropping the temperature, will result in a higher muffin top and typically less baking time overall.

healthy carrot muffins with walnuts glazed, next to spoon on wire rack

FAQs about Baking Healthy Muffins

FLOUR – This muffin recipe was specifically developed with whole grain flour. You can use a blend of whole wheat and all-purpose, all whole wheat white, or even all unbleached all-purpose (more notes on this in recipe card). If you’re looking for a paleo friendly carrot cake muffin, you’re in luck! Check out these.

SUGAR – I prefer to bake (most of) my muffins with a little sweetness, without overdoing it. I like maple syrup here but honey would also work. If you think you have a sweeter tooth, I’d recommend adding about 1/4 cup of brown sugar (or white) to this recipe. But I do not recommend subbing out the liquid sweetener because it will affect the rest of the recipe.

EGG FREE / VEGAN OPTION – This muffin recipe works well using 2 flaxseed “eggs” for a vegan friendly recipe. Simple mix 2 tablespoons of milled flaxseed with 6 tablespoons of water. Let that sit for about 4-5 minutes until it has gelled up. Then mix in with wet ingredients.

TO MAKE NUT-FREE – Just omit walnuts and make sure you’re using a nut-free milk like soy, oat or hemp.

bite out of healthy walnut carrot muffins on small plate

So are you ready to bake these carrot muffins or what?!

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

Emily T says

1/15/2023 at 7:34 pm

Thank you so much for this recipe! I made them using applesauce and 3/4 cup of raisins in place of sugar, coconut oil, and 2/3 all-purpose flour, 1/3 whole wheat, half vanilla extract and half almond extract, and they turned out delicious, so I can imagine how good they are with the sugar! Only thing we were missing was the glaze!

★★★★★

Reply
- Ashley says
  
  1/31/2023 at 9:34 am
  
  Thank you for taking the time to leave your subs and review! Appreciate it!
  
  Reply
julie says

4/8/2023 at 2:03 pm

Good recipe! Not as sweet as I would have liked, but I see the note to add some brown sugar if you like things sweeter, so I might try that next time, or just add some raisins. I followed the recipe, but used white whole wheat flour, also subbed pecans for walnuts because that’s what I had on hand. I might just add a cream cheese icing and see how they taste!
Texture of the muffins is great. Oh, and also I made them mini muffins- cooked for 5 min at higher temp then 5 more minutes at 350 and they were perfect. My 3 year old loves them.

★★★★★

Reply
- Ashley says
  
  4/10/2023 at 11:57 am
  
  Thanks for sharing your feedback, Julie!
  
  Reply
- Molly says
  
  7/21/2023 at 10:06 am
  
  How much time to bake for mini muffins?
  
  Reply
  - Ashley says
    
    7/29/2023 at 12:41 pm
    
    I haven’t tried these in a mini muffin pan yet but I’d start with 10 minutes and keep an eye after that for every 2 minutes. Would love to hear how it turns out!
    
    Reply
Autumn says

7/29/2023 at 12:16 am

I love this recipe so much is!

Reply
- Ashley says
  
  7/29/2023 at 12:41 pm
  
  Thanks so much for sharing!
  
  Reply
Marge says

9/13/2023 at 11:47 am

I’m leaving out the walnuts-allergy. Can this recipe be made as a loaf? If so, any changes you would recommend?

Reply
- Ashley says
  
  9/15/2023 at 4:51 pm
  
  Hi there! Yes I would bake in a lined 9×5 loaf pan and bake straight temp at 375 F – watch baking time after 35 minutes and tent with foil if necessary. Bread will be done when inserted toothpick comes out with no wet batter. Would love to hear back how it goes!
  
  Reply

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Healthy Carrot Muffins