by Olena

Healthy Carrot Muffins

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Olena Osipov
4.9 from 56 votes

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Healthy Carrot Muffins with applesauce, oatmeal or oat bran, whole wheat flour and honey. Your family will love them!

Carrot baked goods always turn out so delicious and moist! Like my whole wheat carrot cake or gluten free carrot cake.

Delicious Healthy Carrot Muffins served with a glass of milk

Oatmeal Carrot Muffins

Healthy carrot muffins that are naturally sweetened, moist and fluffy. With no added sugar, loaded with nuts and raisins, these carrot muffins make for a healthy breakfast or afternoon snack. Can you imagine enjoying one with a glass of cold milk?!

Carrots are amazing in baked goods! They make muffins sweet and moist with no need to add a cup of refined sugar and oil.

These oatmeal carrot muffins are a nutrition power house! Not to mention even my kids can make them.

Ingredients for Healthy Carrot Muffins

  • Carrots: Carrots are affordable and widely available. I prefer to buy organic carrots.
  • Applesauce: No oil needed in these muffins.
  • Honey or maple syrup: This ingredient adds a bit of sweetness without refined sugar.
  • Baking essentials and spices: Vanilla extract, cinnamon, nutmeg, baking soda, baking powder and salt.
  • Whole wheat flour: I much prefer using whole wheat flour in baking. All purpose flour flour is stripped of essential vitamins and nutrients. Spelt flour will work as well. If you avoid gluten, check out these basic gluten free muffins made with almond flour.
  • Oat bran or oats: Why not add some extra fiber to your muffins?! It will help with digestion!

How to Make Healthy Carrot Muffins

There is a full recipe card below .

  • Combine liquid and leavening agents: First, whisk eggs in a large mixing bowl. Then, add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt. Mix well to fully combine. How to make Carrot Muffins step by step
  • Add carrots: Stir in grated carrots. Please don’t squeeze shredded carrots. The wonderful juice will ensure your muffins are flavorful and moist.
  • Add dry ingredients: Now it’s time to incorporate dry ingredients one by one. First, add oat bran or oats. Then add whole wheat flour; gently mix until combined. Do not over mix!
  • Stir in raisins and nuts.How to make healthy carrot muffins step by step
  • Bake for 25 minutes: Place batter evenly into a muffin tin. The muffins are done when a toothpick inserted in the middle comes out clean.
  • Cool and enjoy: I always let my muffins cool for a few minutes before transferring to a cooling rack.

More Tips and FAQs

  • Can I use quick cooking steel cut oats: I have not tried but I believe so. Muffins will rise less and will have more hearty chewy texture. Please do not confuse with steel cut oats though.
  • Tropical muffins: Add 1/2 cup chopped (gently squeezed if from a can) pineapple chunks and 1/4 cup coconut flakes for a taste of tropics.
  • Yogurt: Instead of applesauce you can use plain regular or Greek yogurt.
  • Jumbo or mini muffins: You can bake bigger or smaller muffins but increase and decrease bake time accordingly. Always do a toothpick test.
  • Can I use almond flour? Baking is a science and gluten free flour like almond flour or coconut flour will not bake the same, so I do not recommend this substitution.
  • Can I use liquid stevia or erythritol? You can’t use liquid stevia because it will throw off dry and wet ingredients ratio and muffins will not turn out. The same goes for any dry sweetener.

Storing and Freezing

Storing: Healthy carrot muffins will stay fresh in the fridge for up to 1 week. I usually keep them on the counter for a few days. At that point, if any are left (happened only once here), I pop them into the fridge to prevent dry and stale carrot muffins.

Freezing: You can absolutely freeze carrot muffins. And let me let you in on a secret – you can freeze any muffins. That’s right…ANY! Veggie, egg muffins or sweet muffins. Bake, completely cool and freeze in any air tight container for up to 3 months. Thaw on a counter for 3-4 hours or overnight.

More Healthy Muffins Recipes

Healthy Carrot Muffins

Healthy Carrot Muffins

Healthy Carrot Muffins with applesauce, oatmeal or oat bran, whole wheat flour and honey. Your family will love them!
4.93 from 56 votes
Print Save Rate
Course: Snack
Cuisine: North American
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 149kcal
Author: Olena Osipov

Ingredients

  • 2 large eggs
  • 3/4 cup applesauce unsweetened
  • 1/3 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated carrots packed
  • 1 cup oat bran or quick/rolled oats
  • 1 cup whole wheat or spelt flour
  • 1/3 cup raisins or chopped dates not packed
  • 1/3 cup nuts coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts)
  • Cooking spray I use Misto

Instructions

  • Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine.
    Healthy Carrot Muffins
  • Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
    Healthy Carrot Muffins
  • Distribute batter evenly between 12 openings of a tin (I used a regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
    Healthy Carrot Muffins

Store: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 3 months.

    Video

    Notes

    • Can I use quick cooking steel cut oats: I have not tried but I believe so. Muffins will rise less and will have more hearty chewy texture. Please do not confuse with steel cut oats though.
    • Tropical muffins: Add 1/2 cup chopped (gently squeezed if from a can) pineapple chunks and 1/4 cup coconut flakes for a taste of tropics.
    • Yogurt: Instead of applesauce you can use plain regular or Greek yogurt.
    • Jumbo or mini muffins: You can bake bigger or smaller muffins but increase and decrease bake time accordingly. Always do a toothpick test.
    • Can I use almond flour? Baking is a science and gluten free flour like almond flour or coconut flour will not bake the same, so I do not recommend this substitution.
    • Can I use liquid stevia or erythritol? You can't use liquid stevia because it will throw off dry and wet ingredients ratio and muffins will not turn out. The same goes for any dry sweetener.

    Nutrition

    Serving: 1muffin | Calories: 149kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 281mg | Potassium: 228mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2717IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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