Healthy Carrot Muffins made with applesauce, oats and maple syrup, and loaded with walnuts and raisins. Fluffy, light and moist carrot cake muffins!
We also love these banana carrot muffins, zucchini carrot muffins and healthy morning glory muffins.
Table of Contents
Introducing you the healthy carrot muffins that are naturally sweetened, moist and fluffy!
I have updated this muffin recipe to improve upon texture and lack of sweetness reported by some readers. Now you are getting foolproof carrot cake muffins!
They also freeze and defrost well, plus kids love them with a glass of cold milk for a healthy breakfast or an afternoon snack!
Reader’s Review
The muffins were delicious. I was so happy with the outcome that I made another batch right away so I can freeze some for later. This is my new favorite muffin recipe. Thank you for posting it. Greatly appreciated!
Angela
Why You’ll Love This Recipe
- No refined sugars: Sweetened only with carrots, maple syrup and raisins.
- Wholesome: We have oats, whole wheat flour and walnuts on the ingredients list.
- One bowl recipe: No need for 2 bowls to mix dry and wet ingredients separately.
- Perfect to make with kids: Easy recipe to involve even the toddlers.
- Simple ingredients: While the list might seem long, they are all truly simple ingredients.
Ingredients for Healthy Carrot Muffins
- Carrots: You will need approximately 2-3 large carrots or 5-6 small/medium sized carrots. Use the small side of your grater or a vegetable peeler to grate carrots.
- Applesauce: Adds moisture instead of using only oil. I prefer to use unsweetened applesauce to keep them lower in sugar.
- Mild tasting oil: To add a bit of moisture. I used avocado oil but light olive oil, melted butter or coconut oil will work.
- Honey or maple syrup: I like the taste of maple syrup. You can use any other liquid sweetener like agave, honey etc.
- Eggs: Add lift and binding. I think chia eggs and flax eggs will work but muffins will rise less.
- Baking essentials and spices: Vanilla extract, cinnamon, nutmeg, baking soda, baking powder and salt.
- Whole wheat flour: I much prefer using whole wheat flour or spelt flour in baking for extra nutrients and fiber.
- Oats or oat bran: Recipe as pictured is made with oats. Note that carrot muffins with oat bran will just rise less.
- Add-ins: I love to use raisins and chopped walnuts for a carrot cake muffins taste, but feel free to use your favorite dried fruits or nuts.
How to Make Healthy Carrot Muffins
Here is a step by step overview with photos. There is full recipe card below. All you need is just one bowl and a box grater!
- Combine liquid ingredients: Whisk the eggs, applesauce, maple syrup, oil and vanilla extract.
- Add leavening agents and spices: Now add cinnamon, nutmeg, baking powder, baking soda and salt. Whisk very well until you no longer see small white lumps.
- Add shredded carrots: Stir in grated carrots and please don’t squeeze them. The juice will ensure your muffins are moist.
- Add dry ingredients: Add oats and whole wheat flour, then gently mix with spatula until combined but not overmixed.
- Add in raisins and nuts: And give a few stirs.
- Bake the muffins: Place batter evenly into a 12 muffin tin and bake the muffins for 24-25 minutes in 350 F preheated oven. The muffins are done when a toothpick inserted in the middle comes out clean.
Tips for Best Results
Here are my top tips for the best healthy carrot muffins after perfecting this recipe for over 8 years.
- You can use yogurt instead of applesauce: If all you have is plain yogurt or Greek yogurt, it could work. Just keep in mind your muffins will be less sweet, so add extra 2-3 tablespoons of maple syrup.
- Do not over bake: Remove muffins from the oven as soon as toothpick comes out clean to avoid dry muffins, even if they look not too browned. Muffins keep cooking with residual heat.
- Let muffin batter sit: If you like very soft oats in muffins, let batter sit for 10 minutes before dividing it into a muffin pan.
- Don’t squeeze shredded carrots: That’s where carrot muffins get their moisture from.
Variations
- Tropical: Add 1/2 cup of chopped pineapple pieces that have been gently squeezed, if from a can; and 1/4 cup coconut flakes.
- Different warming spices: Use ground cloves or ground allspice vs. cinnamon or nutmeg.
- Sweeter muffins: Sprinkle with coarse sugar before baking.
- Topping: After muffins have cooled, use a drizzle from healthy coffee cake to turn them into carrot cake muffins!
- Frosting: Transform your muffins into a dessert with Greek yogurt frosting, healthy cream cheese frosting or healthy buttercream.
How to Store and Reheat
I usually keep muffins on a counter for a few days. At that point, if any are left (happened only once here), I pop them into an airtight container in the fridge to prevent dry and stale muffins.
You can also freeze them for up to 3 months in the freezer. Then just thaw overnight in refrigerator or on a counter for 3-4 hours.
Storage Tip
Don’t miss my detailed posts how to store muffins and how to freeze muffins to keep your leftover muffins fresh longer.
FAQs
Maybe. I have not tried but considering it is a small amount, I think this substitution may work.
It depends. Baking is a science and all-purpose gluten free flour is more moisture absorbent than wheat flour. You may get away with it but I haven’t tried. Also if you are experienced baker, you can add a bit more applesauce or oil.
Also you can use oat flour but by its weight. If one cup of wheat flour weighs 120 grams, you will need same weight of oat flour.
No. Almond flour or coconut flour do not bake the same, so I do not recommend this substitution.
I have not tried steel cut oats in this muffin recipe. You may try quick cooking steel cut oats but muffins will rise less and will have more hearty chewy texture.
You can bake mini carrot muffins for about 11 minutes. For jumbo carrot muffins, bake them for 30 minutes or so. Always do a toothpick test.
More Carrot Recipes to Try
More Healthy Muffins Recipes
- Healthy cranberry orange muffins
- Healthy zucchini muffins
- Healthy strawberry muffins
- Healthy blueberry muffins
Healthy Carrot Muffins
Equipment
Video
Ingredients
- 2 large eggs
- 3/4 cup applesauce, unsweetened
- 1/4 cup oil, I use avocado oil
- 1/2 cup + 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots, packed
- 1 cup rolled oats, quick oats or oat bran
- 1 1/3 cups whole wheat flour
- 1/2 cup raisins
- 1/2 cup walnuts, coarsely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, applesauce, oil, maple syrup, vanilla extract and whisk. Add cinnamon, nutmeg, baking powder, baking soda, salt and whisk very well until no lumps are visible.
- Add grated carrots and stir with spatula to mix. Add oats and whole wheat flour, then gently mix until combined. Do not over mix. Stir in raisins and nuts.
- Distribute batter evenly between 12 openings of a tin (I used a regular ice cream scoop) and bake for 24-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove carrot muffins from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off more.
Notes
- Store: In an airtight container for 2-3 days. Refrigerate after for a few more days.
- Freeze: In an airtight container for up to 3 months. Thaw muffins overnight in refrigerator or on counter for 3-4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this healthy recipe. Everyone who has tried these muffins have been absolutely amazed by how yummy they are. When we tell them they are healthy they are shocked! They work well with shredded carrots too.
It’s my absolute pleasure to hear you enjoyed this recipe so much! Your comment made my day! Glad to hear everyone loved it!
Can flax eggs be used?
Can date paste/syrup sub for the maple syrup?
Applesauce in place of oil?? (I can’t have any oils)
You can use flax eggs. And other sweetener is OK as long as it’s liquid like maple syrup. Muffins without oil will turn out more gummy, but technically applesauce can be used.
I was glad I made two batches. The muffins were moist and tasty. I like the fact that I didn’t use any white sugar. This recipe is a keeper! Thanks Olena.
I’m so glad to hear you love these healthy carrot muffins so much! I love making a double batch of muffins because I can always freeze half.
The muffins were delicious. I was so happy with the outcome that I made another batch right away so I can freeze some for later. This is my new favorite muffin recipe. Thank you for posting it. Greatly appreciated!
It’s my absolute pleasure to hear you enjoyed this recipe so much! Your comment made my day!