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Healthy Carrot Cake Muffins Recipe

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4.2 from 2 reviews

These Healthy Carrot Cake Muffins are a wholesome twist on a classic favorite, packed with whole wheat flour, grated carrots, and natural sweeteners like honey and applesauce. Perfect for a nutritious breakfast or snack, they offer a moist, flavorful bite with warm spices, raisins, and crunchy nuts.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 tablespoons melted coconut oil or melted butter or oil
  • ½ cup honey
  • 1 cup unsweetened applesauce
  • 1 large egg
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ½ cups Bob's Red Mill Whole Wheat Pastry Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt

Add-ins

  • ¾ cup finely grated carrot
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the melted coconut oil, honey, unsweetened applesauce, egg, and vanilla extract. Stir well until the mixture is smooth and homogenous.
  3. Combine dry ingredients: Add the whole wheat pastry flour, baking soda, ground cinnamon, nutmeg, ground ginger, and salt to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep muffins tender.
  4. Fold in add-ins: Gently fold in the grated carrot, raisins, and chopped pecans or walnuts until evenly distributed throughout the batter.
  5. Fill muffin tin: Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full for perfect-sized muffins.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and serve: Let the muffins rest in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
  8. Storage tip: These muffins freeze wonderfully and will stay fresh when covered at room temperature for 3 to 4 days.

Notes

  • You can substitute melted coconut oil with melted butter or any neutral cooking oil based on preference.
  • Using whole wheat pastry flour keeps the muffins tender while adding nutritional value.
  • For a nut-free option, simply omit the chopped pecans or walnuts.
  • Make sure not to overmix the batter to avoid dense muffins.
  • These muffins can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/healthy-carrot-cake-muffins-recipe/