Healthy Carrot Cake Muffins

A few weeks ago I published my original Carrot Cake muffins which are delicious but I wanted to create a healthier version. Enter my Healthy Carrot Cake muffins. You are going to love these muffins because they are easy to make, contain no refined sugar, and both adults and kids enjoy eating them!

These are the best Healthy Carrot Cake muffins because you can’t even tell they are healthy. I love to eat healthily but still enjoy eating the foods I love. These muffins allow me to do just that. And if you’ve been following the blog for a while you can probably tell I love muffins!

With the goodness of whole wheat flour, carrots and sweetened with pure maple syrup these muffins are wholesome, delicious, moist, and have only 179 calories. Keep reading to get the step by step instructions on how to make Healthy Carrot Cake Muffins.

Healthy Carrot Cake Muffins

Preheat your oven to 425 F. Line or grease a muffin pan and set aside.

First, mix your dry ingredients in a medium bowl. 1 and 1/2 cups of whole wheat four, 1 and 1/2 teaspoons baking soda, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Set aside.

In a mixer, combine 1 cup of finely shredded carrots, 1/2 cup of maple syrup, 1/3 cup of olive or coconut oil(melted), 2 large eggs at room temperature, and 1 teaspoon of vanilla extract.

Add the flour mixture and 1/3 cup of milk alternatively to your carrot mixture until just combined.

Divide batter in the muffin pan. Bake for 5 minutes, then reduce temperature to 350 F and bake for another 10-15 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Enjoy these Healthy Carrot Cake muffins as a yummy breakfast or snack 🙂

Print

Healthy Carrot Cake Muffins

With the goodness of whole wheat flour, carrots, and pure maple syrup to sweeten, these muffins are wholesome, delicious, moist, and only 179 calories.

Course Breakfast, Snack

Keyword carrot cake muffins, muffins

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 muffins

Calories 179 kcal

Author Taylor Harrison

Ingredients

• 1 ½ cups flour whole wheat
• 1 ½ tsp baking soda
• ¼ tsp salt
• 1½ tsp cinnamon ground
• ¼ tsp nutmeg ground
• 1 cup carrots finely shredded
• ½ cup maple syrup pure
• ⅓ cup olive oil or coconut (melted)
• 2 eggs room temperature
• 1 tsp vanilla extract
• ⅓ cup milk

Instructions

1. Preheat oven to 425 F. Line or grease a muffin pan and set aside.

2. First, mix your dry ingredients in a medium bowl. 1 and 1/2 cups of whole wheat four, 1 and 1/2 teaspoons baking soda, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.

3. In a mixer, combine 1 cup of finely shredded carrots, 1/2 cup of maple syrup, 1/3 cup of olive or coconut oil(melted), 2 large eggs at room temperature, and 1 teaspoon vanilla extract.

4. Add the flour mixture and 1/3 cup of milk alternatively to your carrot mixture and mix until just combined.

5. Divide batter in the muffin pan. Bake for 5 minutes, then reduce temperature to 350 F and bake for another 10-15 minutes or until a toothpick inserted in the centre comes out clean. Cool 10 minutes in the pan before removing to wire rack to cool completely.

Recipe Notes

Stays fresh at room temperature for 3 days, in the fridge for up to a week, and in the freezer for up to 3 months in a freezer safe bag or container. 

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Also, check out these healthy baked goods:

Healthy Sweet Potato Brownies

Chocolate Chip Protein Muffins

Chewy Banana Oat Bars

Skinny Double Chocolate Muffins

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