carrot muffins

Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, cinnamony, moist, and with just a hint of that carrot taste and texture you love. Great for breakfast, snack time, or grab-and-go meals on the fly! 

Carrot Cake Muffins

flour

sugar

cinnamon

baking soda

baking powder

salt

vegetable oil

brown sugar

eggs (at room temperature)

vanilla extract

carrots

Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.  Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast! Recipe yields 12 muffins.

Healthy Carrot Muffins

white whole wheat flour flour

ginger

nutmeg

walnuts

raisins flour

coconut oil olive oil**

maple syrup

eggs,

plain Greek yogurt***

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don&#8217;t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

I made these the other day and they are great! I left out the nuts and raisins because my family doesn't much care for them. The muffins are tender, moist and slightly sweet from the honey! They have a bit more of a dense texture than traditional muffins. Even my husband who isn't a fan of healthy baked goods has been enjoying them!

I made the carrot muffins and they turned out delicious

My daughter and I just made these and they are fab! Neither of us are a fan of raisins and nuts in baked goods so I left them out; and I used tahini in place of the oil.  They are light, moist, and not too sweet.  The kind of muffin you can feel good about eating for breakfast!

I'm notorious for not following recipes exactly, so apologies in advance to the recipe purists :-)

I made the following changes:
Used 3/4 cup regular oats in place of  3/4 cup of the flour.
Left out the nuts.
I had about 1/2 cup of carrots left over from processing them so I just added them into the mix.

It came out really well. I will try it next time with applesauce instead of oil...trying to reduce both sugar and fat in our diet.

Thanks!

I made these with the pulp leftover from juicing carrots! Yummy!

I always use banana instead of the sugar/maple syrup in muffin recipes. I just use the exact same amount of mashed banana.

I made these this morning, and they were such a hit! I’m the nanny to children aged 3, 4, and 6, and they each gobbled up two for morning snack. I had some blueberries that needed to be used, so I threw those in; otherwise, I followed the recipe exactly and they were delicious! (We got 15 muffins) Filing this recipe under “Make again soon”.

Delicious! I didn’t have walnuts and don’t like raisins so I added 1/2 cup of sunflower seeds and they are so moist and savoury.

These and your apple muffins are the best I have ever made. Sooooo hard to make healthy muffins for kids and adults that actually taste good. Can’t wait to try your zucchini ones too. I used buckwheat flour and flax eggs and they turned out so well!

I tried these today.. swapped about 2tb flour for corn starch, walnuts for an equal amount of ground pumpkin seeds (my family can't eat walnuts) and about 2.5 C carrots. I skipped the raisins. They came out delicious!! Definitely making them again! Thank you for the wonderful recipe! 

These were so good, a little bit addictive even.  I love carrot cake, and the muffins were like a healthier version of that.  I used the vegan options for the eggs and buttermilk.  I made it gluten free by using an equal amount of oat flour (I did not use the oat flour conversion method as mentioned on this blog).  I was a little short on carrots; I only had 1 3/4 cups of carrots.  I added 1/4 cup of shredded coconut to make up the difference; that worked great.  Also, I used zante currants instead of raisins.  My muffins took 17 minutes to cook, but they were very moist.  If I make these again, I will reduce the amount of sweetner by half and use coconut sugar instead.  The maple syrup was a little too sweet for me to want to eat this for breakfast.  Five stars for a recipe that works well even when not made as written.

Just made it today. Muffins came out so moist and delicious. I didn’t have raisins so I added some dates (pitted and chopped) as substitute.

Thank you!

I'm not exactly sure what's going to stop me from making these every single time we get lots of carrots from our CSA farm, because they're FANTASTIC! I could hardly believe you could put so much grated carrots in a 12-muffin batter fand still have them come out so beautifully. I used Bob's Red Mill 1:1 gluten-free flour, so consider this an official 100% "yes" to any questions as to whether that works well. Such a healthy recipe that I'll never have to look for another carrot muffin recipe again. THANK YOU!

I made this and replaced the maple syrup with date paste since I've been avoiding refined sugar, maple syrup and honey this year, and this is by far the sweetest muffin I've made in my sugar-free journey. These are delicious.

Absolutely amazing!! Most carrot muffins and very greasy, but this one was great. I could barely taste that I used whole wheat flour and others didn’t even notice. One note: if you use only walnuts (or raisins) I’d recommend using 3/4 cup. These are my new favourite carrot muffins ever!

Made them 2x so far. They freeze, thaw really well

These were great! I didn’t have quite enough Greek yougurt, so added low cal sour cream to make enough. Used pecans, as we don’t eat walnuts. Nice and crunchy on outside and moist and tender inside.

Love the muffins! They are hearty and very tasty. I like that they are not too sweet. This is definitely a keeper! Thank you.

I tried them as per recipe and them came out really good.

I used vanilla 5% greek yogurt as I did not have regular and did not add vanilla essence.

Only concern was they turned out very dense and did not rise much.

Any suggestions would help

Thank you for a great recipe

Hi Bryan, we always have vanilla greek yoghurt on hand and that is the only kind I've ever used in this recipe, and I do not leave out the vanilla. I don't know if that matters at all with the "denseness" of the muffins, but the only thing I can suggest that might address that is to ensure you don't mix the dry and wet ingredients together too much. Overmixing is the biggest "no no" when making muffins!

https://content.jwplatform.com/videos/BUC3kuAj.mp4

Watch how to make healthy carrot muffins in this short recipe video! These delicious, naturally sweetened muffins are made with whole grains and fresh carrots.

Healthy Carrot Muffins Recipe

These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.

Healthy Carrot Cake Muffins

whole wheat flour

cup rolled oats

eggs

applesauce

raisins, optional

Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.

Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.

Such a simple, yet delicious toddler-friendly (and momma-friendly!) recipe!  We are egg-free, so I made the recipe as suggested with the egg-free modification and they turned out great!  They freeze amangly too.  A new fave!

These were so easy to make, and sooo delicious! I'm definitely going to make a few batches to freeze. Excited to give them to my girls this afternoon!

My picky 12 month old absolutely loves these muffins. I did the vegan version, added in some chia seeds and only 1/8th of a cup of maple syrup instead of the brown sugar ...delicious! Thanks so much for posting.

So I made this recipe on a whim and did a few substitutes based on my cupboard and fridge but they turned out well! Substituted the applesauce for plain yogurt and used a bit of white sugar because I ran out of brown. I also used grated zucchini in place of some grated carrot . My toddler ate 3 today and was very impressed with our baking  handiwork!

We made these this morning and LOVED them :) I replaced brown sugar with maple syrup and it worked well! I had to bake them for a while longer, and once I let them sit a bit they firmed up. So delicious! My daughter liked them too

Hi Amy!

We just made these today and I had to stop myself from eating so many in one sitting! I was able to finish these while holding my 14mo in one arm so I love the ease of this recipe. My 7 year old is SO picky but he still took a few bites. My daughter (14mo) ate all of hers that I diced. I made the gluten free version. I’m excited to try with golden raisins next time. Thanks Amy!

I made these today with the raisins and added crushed almonds, cinnamon &amp; ground ginger, just for some difference.

I made these with my 2 year old today and he had so much fun helping peel the carrots, chopping and grinding apples and making applesauce from fresh apples in a mixer/grinder, then helping add and mix all the ingredients. He ate 2 as soon as they came out of the oven and let's not talk about how many I ate.  The only thing I added was a little vanilla. Next time I might add some almond butter but otherwise perfect texture and not too sweet. Will make again.

This is now one of my go-to snack recipes for my kids including a 3yr old who hates veggies.  Easy to make,  and they disappear too quick to worry about storing them

Dense as in a little heavy - like not fluffy. Not hard though. Still soft, maybe a little gummy?
I halved the recipe. Could that have done it? I didn't change any other ingredients.
Can you tell I'm not really a baker?! :)

Love this recipe and have made it many times. Question...did the recipe change recently to remove the baking instructions for full size muffins?  I seem to remember you had an option for full size muffins using 1/4 cup to portion and an adjusted baking time. I don’t have a mini muffin tin...

Thanks!

These are delicious.  We added a little cinnamon.  Perfect snack for toddler and mom!

Another yummy recipe for my princess of food fuss (18 mths) weekday lunchboxes... dairy free, and so much goodness to make this mama's heart sing! I just have to hold myself back from eating too many!

Another winner! I actually scaled these way down, used all oat flour and a little honey instead of brown sugar (what was easier to grab first...), and added a pinch of apple pie spice, and microwaved it in a mug, then scooped it out and cut it into chunks for my 15-month-old. So tasty (I think I snitched more of it than she ate, whoops) and easy! Will need to make a full batch next. Thanks so much for sharing!

These were so tasty, but my 3yo was picking oat and carrot pieces out of his mouth and finally said he didn’t like it. Can I process the oats and carrots for a smoother texture?

These are so good. I added vanilla and cinnimon and baked an extra 5 minutes

Thank you for this recipe – my little one liked it! (I didn't have any applesauce but had some leftover pureed apples in a jar, so I used that.) I was running out of meal ideas for my 14 month old, so will look around for more recipes. Thanks again!

Loved these!!! I added a generous amount of cinnamon and the whole house smelled great. My tot ate two of them. Will be making again.

These are so easy and so delicious! I made them twice. I used avacado oil because it's what I had and added 1 tsp of cinnamon to the 2nd batch. They are great both ways, although I preferred with the cinnamon. My 2.5 year old ate 4!
Thank you the great simple recipe!

These were very very good. I love how easy it was to get together in one bowl. I did make me them in a larger cupcake tin.. and it took about 30 m to get done.

These are so good and my 2.5 and 4yr olds ate them up. I didn’t have applesauce so we substituted with Greek yogurt. Also used our mini cuisinart to shred the baby carrots we had. We will definitely be making these again.

I just made these with my 2-yr old son. I subbed coconut sugar for the brown sugar (equal amount) and they’re delicious! Thanks!

These are super moist and, like all Yummy Toddler Food recipes we love the healthier ingredients. Great texture, my 2 year old keeps asking for more. However, next time I make these I will add some vanilla and cinnamon as another reviewer suggested for some extra flavor. Another great one!

I love these, though my toddler apparently will eat nothing but grilled cheese for the rest of his life. Sigh. Will keep trying. These are delicious plain and also with a little cream cheese.

So delicious and easy to make! My son (he’s one) absolutely loves them...and so do we! Great meal for the whole family.

https://content.jwplatform.com/videos/rkcx5cm4.mp4

Mini Carrot Cake Muffins to share with the kids.

Bake someone happy this week with these luscious Carrot Muffins with Honey Cream Cheese. They are filling, freezer-friendly, and absolutely delicious!

Carrot Muffins with Honey Cream Cheese Recipe

unbleached, all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

milk

neutral oil

yogurt

tsp vanilla extract

tsp cinnamon

carrots (shredded)

chopped nuts

raisins

cream cheese (softened)

honey

Preheat the oven to 375 °. Line a muffin tin with papers or spray with nonstick cooking spray.

In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and sugar. This is all that is in my homemade muffin mix if you premake it. Then whisk in the cinnamon.

In a separate bowl, combine the oil, milk, yogurt, eggs, and vanilla . Whisk to blend.

Add the wet ingredients to the dry. Gently fold in the carrots, walnuts, and raisins until mostly moistened. Spoon the batter into the prepared cups. It’s okay if they are heaping.

Bake 25 - 30 minutes or until a tester comes out clean. Cool on a rack.

In a small mixing bowl, combine the cream cheese and honey. Whip until fluffy with a hand mixer. Serve the cream cheese with the muffins.

These Carrot muffins are moist, flavorful, and full of warm spices!

Carrot Muffins

raw carrot (shredded)

apple

Preheat oven to 375°F.  Greased or line muffin tins.

In a large bowl whisk together flour, baking soda, cinnamon, and salt.

Whisk sugar, oil, and eggs in a separate bowl.

Stir egg mixture into dry ingredients just until combined.

Lightly fold in carrots, apples and raisins.

Divide the mixture into prepared muffin tins

Bake 22-26 minutes or until tops are golden and a toothpick comes out clean.

Banana Carrot Muffins are like banana muffins combined with carrot cake! A quick and easy breakfast or snack option with a serving of fruits and veggies hidden inside. 

Banana Carrot Muffins 

medium ripe bananas, mashed

vanilla

all-purpose flour

Preheat the oven to 350 degrees and prepare...

Preheat the oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or grease and flour.

In a large mixing bowl, finely grate one...

In a large mixing bowl, finely grate one cup of shredded carrots. Add the 2 bananas and mash them well.

Add the oil, yogurt, eggs, vanilla extract and...

Add the oil, yogurt, eggs, vanilla extract and sugar to the carrots and bananas and mix well.

To this mixture, add the flour, baking soda,...

To this mixture, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Lightly stir just the top of the dry ingredients to mix them together before combining the dry ingredients with the wet. Stir the muffin batter just until everything is combined. Do not overmix. 

Fill each cup of the muffin tin ¾...

Fill each cup of the muffin tin ¾ full. Bake the muffins for 22-25 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes or until they are cool enough to easy handle and remove from the pan to cool completely. 

https://mediavine-res.cloudinary.com/video/upload/odlvz3dayb1xvrtl8w8w.mp4

If you combined a moist and fluffy banana bread muffin with carrot cake, you’d make these babies, Banana Carrot Muffins!

Carrot Banana Muffins

Sugar free, whole wheat, and vegan carrot muffins with chia, sunflower, and pumpkin seeds for an energy packed and healthy morning glory inspired breakfast.&nbsp;

Morning Glory Vegan Carrot Muffins

/ 2 cups spelt flour*

sunflower seeds

/ 1/4 cup shredded unsweetened coconut

chia

sea salt

375 ml / 1 1/2 cups nondairy milk

/ 1/2 cup soft dates, packed**

coconut oil, room temperature

/ 1 cup carrots, shredded

seeds,

Preheat the oven to 190C / 375F and...

Preheat the oven to 190C / 375F and grease or line a standard muffin tin.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sunflower seeds, coconut, chia, cinnamon, baking powder, baking soda, and salt.

Add the milk, dates, and coconut oil to...

Add the milk, dates, and coconut oil to a blender and mix on high until fully combined. Alternatively, add the dates and coconut oil to a food processor, and mix until broken down. Add 1/2 cup of the milk, blend again, then add the remaining milk and blend until mixed.

Stir the shredded carrots into the date mixture,...

Stir the shredded carrots into the date mixture, then add it to the flour mixture. Stir until just mixed and no streaks of flour remain. Measure out equal amounts into each muffin tin, and top each with about a tablespoon of mixed sunflower, pumpkin, and chia seeds (or any seeds). Bake for 25-30 minutes*** or until golden and a toothpick comes out clean when inserted. Cool for a few minutes in the tin before removing and cooling fully on a wire rack.

Store in a sealed container at room temperature...

Store in a sealed container at room temperature for up to three days, or longer in the refrigerator.

Need a little pick me up?! These carrot cake muffins are moist, fluffy, and topped with a cinnamon streusel topping and maple cream cheese glaze. Made in just one bowl, gluten free, and bursting with fresh carrot cake flavor.

Gluten Free Carrot Cake Muffins

oil (avocado, vegetable etc.)

milk (dairy

apple cider vinegar

apple sauce

gluten free all purpose flour

almond flour (see notes for subs)

cloves

carrots (about 2 large carrots)

walnuts (optional)

butter coconut oil

plain cream cheese

preheat

Preheat the oven to 425 degrees Fahrenehit. 

chop carrots

Add the peeled and chopped carrots to a food processor and process until broken up and completely shredded. 

whisk wet ingredients

In a large mixing bowl, whisk together all wet ingredients until combined. 

add dry

Add in the dry ingredients aside from the nuts and carrots and mix well with a wooden spoon. Be sure to spoon and level the flour, don't scoop right from the bag.

add carrots

Fold in the chopped walnuts and carrots until everything is well incorporated. The batter should be pretty thick at this point, but that is key to a muffin with a nice round top!

fill muffin liner

Use a spoon or cookie scoop and add the batter to a lined cupcake/muffin tray. Fill about pretty close to the top.

make topping

To make the streusel topping, add the softened butter, flour, sugar and cinnamon to a small bowl.

mix topping

Use a fork, your hands or a pastry cutter to combine the ingredients. It should be crumbly and on the drier side. If it seems too wet, add in a bit more flour. 

add streusel

Use your fingers to crumble the streusel on top of the muffins. Add more than you think you should, the streusel will separate as the muffins bake. 

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