by Olena

Healthy Carrot Muffins

by Olena

4.9 from 31 reviews

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 healthy breakfast on-the-go. Or imagine one with a glass of cold milk?!

I froze zero carrot oatmeal muffins because we ate them all. I should triple the recipe next time. Your kids an entire family will love these whole wheat carrot muffins too!

Carrots are Amazing!

Carrots are amazing in baked goods! They make muffins sweet and moist with no need to add a cup of refined sugar and oil. Carrots are affordable and widely available. These days I cook with organic ingredients I purchased at a reasonable price rather than a recipe idea out of the blue. Eating seasonal makes eating organic on a budget possible. And you can’t beat a 2 lbs bag of carrots for $2, can you?! Even Walmart carries organic carrots.

Since I always have bags and bags of organic carrots on hand, this recipe was “no special grocery store trip recipe”.

Squeeze or Not to Squeeze?

Carrot raisin muffins come out moist due to moist carrots. Think of carrot juice sold in stores. That’s how much water carrots contain. And that is exactly why carrot muffin recipe exists. And if you add applesauce in addition to all of that bright and happy carrot juice, you definitely don’t need to add any oil to this healthy carrot muffin recipe.

So please make sure you don’t squeeze shredded carrots.

What Makes These Carrot Muffins Healthy?

  • Carrot oatmeal muffins with applesauce instead of oil.
  • Whole wheat flour instead of all purpose flour that is stripped of essential vitamins and nutrients and causes spikes in blood sugar levels.
  • Oat bran or oats add extra fiber. Our bodies digest it slower and keep us full longer.
  • Honey or maple syrup instead of refined sugar which can never be a bad thing – to eat less sugar.

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

More Popular Healthy Muffins to Try

How to Make Carrot Muffins

  1. In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk well to combine.How to make Carrot Muffins step by step
  2. Now it’s time to incorporate dry ingredients one by one. Add carrots and stir a few times.
  3. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.How to bake healthy carrot muffins step by step
  4. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean.
  5. Let carrot bran muffins cool for a few minutes and transfer to a cooling rack to cool off completely. Enjoy!

Can I Freeze Muffins?

Healthy carrot muffins will stay fresh in the fridge for up to 1 week. I keep them on a counter for a few days and if any left at that point (which to be honest probably happened once), into the fridge they go to prevent dry and stale carrot muffins.

You can freeze carrot muffins. Let me let you on a secret – you can freeze any muffins. 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.

Love Carrots in Baked Goods? Try These:

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Healthy Carrot Muffins

4.9 from 31 reviews

Carrot Muffins made healthy with applesauce, oats or bran, whole wheat flour and honey. Your family will love them!

  • Author: Olena of ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 25 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: North American
Scale

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, aluminum free
  • 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 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

  1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. 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. 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.
  3. Distribute batter evenly between 12 openings of a tin (I used 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.

Store: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

140 comments on “Healthy Carrot Muffins

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  1. Absolutely love these, as I do the other recipes I have tried. Question: Do you have any recipes for a healthy savory biscuit or muffin? I would love a fresh baked partner for all these delicious soups I am making,

  2. I made these delicious muffins a couple of days ago and today my husband was complaining that there were only 2 left, lol. Thank you again for another amazing recipe!!!

  3. The recipe is spot on. I made it twice the same day so I could give a batch to my neighbor and I didn’t change a thing the second time, not even the cooking time. They’re very good.

  4. I add chocolate chips and raisins. It’s a great way to sneak my toddler some vegetables.

  5. I was in a cooking mood yesterday.. gloomy day in Vancouver. Did a complete ‘Olena’ delicious meal from scratch, and these carrot muffins.

    Another great success! So good!
    Used honey for a change, (I’m a real maple sirup lover, born and raised in Quebec the world’s top producer.., used to drink it as a child☺️), and they are perfect with honey!

    1. Haha I’m laughing at “Olena” because that’s what my friends say to me when they cook a few of my recipes. Yesterday I cooked a lot too cause it was depressing outside.

    1. Hi Svea! Almond flour and whole wheat flour are very different. This recipe has been tested with whole wheat flour.

  6. I made this for my pre bday and my very first carrot muffin ever… It was delicious. I substituted 1 banana for the applesauce and it turned out yummy.

  7. Love this recipe!!!
    Super easy, moist and delicious. Will be one of my go to muffin recipes, thank you.
    Love your philosophy and will be making many of your recipes.
    Thank you!

  8. Made the muffins yesterday. Was disappointed as they were dry. Re-read the recipe to make sure that I followed your instructions and did not miss anything🙁. Wondering what went wrong! Any one else had the problem?

    1. Hi Hala. This recipe is well tested. There are a few reasons why your muffins may have come out dry. Dryness can be caused by overmixing the batter, not lining or greasing the muffin tin, overfilling the muffin tins or overbaking.

  9. Delicious! I’ve made it twice now. Great way to use up carrots sitting in your Refrig. My husband and neighbor loved them also. Sweet, surprisingly moist.

  10. I loved the sound of this recipe and I immediately wanted to make it for breakfast, but I hope you dont mind I made a few changes due to what I had available.
    1) l used AP Flour (1 cup plus another 2-3 tbsps)
    2) I threw in some grated ginger and oranges because why not LOL
    3) I used about 1/4 cup of honey because I considered the sweetness and added liquid from the orange.
    4) I used regular apple sauce, not unsweetened because that’s all I had
    5) I threw in an omega-3 mix that had pumpkin seeds, almonds, dried cranberries, and golden raisins.

    It was amazing and I thank you so much for this recipe <3

  11. Did you make any changes to the recipe? Didn’t puff up like mine in the pics? I think maybe old baking powder. It does expire. Rolled oats are not the fault. Seems like lack of chemical reaction.

  12. I accidentally read the recipe wrong and only beat the eggs together with all the wet ingredients ya. Thank God they still turned out well consistency-wise. Also since we don’t have applesauce I substituted it for yogurt. It makes it not very sweet which is great but then the kids may not really like them

  13. Excellent!! I love my traditional carrot cake with crushed pineapple, so I added that to the recipe as well. I also soaked the raisins in the pineapple juice for 30 minutes to make them more delicious. My husband and I loved this-a healthy keeper! This was the first recipe I have tried from your site. I will look for more! Thank you!

    1. Your carrot muffins are delicious yummy
      Thank you

      Since you’re from Ukraine do you know how to make borscht sour
      Maybe they call it kava
      Fermented beets

  14. OMG this is a WINNER!! I made mini muffins and baked for 20 minutes – Perfect! And I used Almond.

  15. I had a container of cream cheese frosting in my fridge that’ll expire this month so I wanted some carrot muffins to use it up. But I’m trying to eat somewhat healthy so I googled healthy carrot muffins. I decided to try this recipe. However I didn’t add the raisins and nuts because I prefer carrot cake/muffins without it. I halved the recipe in case I didn’t like them. But I was pleasantly surprised. They are good. But I have to be honest, I did put quite a bit of frosting on the one I tried!

  16. I needed a quick recipe to bring to coffee with friends before we went on a long walk. I was able to quickly pull the recipe together and get them baked in time. They came out perfect! My friends loved the healthy AND flavorful treat, and both requested the recipe. A keeper! Thank you!

    1. I actually did make these carrot muffins with only oat flour. I used 2.5 cups of oat flour. I do not know how they will turn out since they are still baking, but I hope it turns out good.

  17. Absolutely LOVE these! Doubled the recipe and had to use white flour because I was out brown but MAN THESE ARE GOOD!! Thank you for a great recipe 🙂

  18. I made a these with chopped dates and walnuts- delicious! After I put them in the oven, I realized I forgot to put the flour in! They needed a few more minutes of baking, but came out perfect! Tasted very much like carrot cake. I plan to add a bit of crushed pineapple next time and will continue to omit the ww flour. Thanks!

  19. I was a little apprehensive using whole wheat flour, but was excited to find a recipe that didn’t call for loads of white sugar. Followed the recipe exactly and came out with amazing muffins. You can’t even tell they were made with whole wheat! Thanks for the awesome recipe.

  20. these look yummy and I got all the ingredients to try. I am wondering if I could mix ahead for a couple of days before actually cooking the muffins? It would definitely save time on a busy day!

    1. Omg these are so delicious! I am just making my second batch right now! I added a touch more cinnamon this time just because we love it. Thank you for this recipe, it is fantastic!

    2. Mine didn’t rise at all, they look very heavy. Any suggestions, I was so excited. I double checked to make sure I used the tsp and I did.

  21. These are terrific! Though not as sweet as I had hoped, they are perfect (to me) with a little bit of cream cheese. I highly recommend for a healthy snack!

  22. I just made these but instead of making large muffins I used my mini muffin tin for my mini 🙂 cooked for 10 mins. Will let you know once they cool.how they turned out

    1. They turned out pretty good! Will have to test them on my LO when she gets home. Next time I think I’ll add a bit more cinnamon and seeing as I’m making mini muffins I may use a smaller grate of carrots 🙂
      Thanks for this simple and healthy muffin!

  23. super delicious…thanks so much, been looking for a good hearty fat free dairy free bundle of yummy like this for a long time. I didn’t have enough applesauce, so mushed up some pineapple and added 1/4 cup of that to make up to 3/4 cum

  24. I really want to make these, but I can’t eat whole wheat flour (like many people these days I have trouble digesting it). I can tolerate white flour better. Any suggestions?

  25. I made these for my Boot camp friends and they were gobbled up! And so appreciate the clean ingredients!
    Fyi….I didn’t have enough applesauce and we had some leftover apple butter so I used that. I think they’re a bit more dense than normally, but still delicious. Had 3 whole muffins myself!

  26. Delicious! The whole family enjoyed them. I used regular pancake syrup because it’s all I had on hand, but looking forward to picking up some honey and making the recipe again

  27. This is exactly what I was looking for: a delicious muffin, healthy enough for breakfast and regular snacking, and uses up a bunch of carrot.
    It works well doubled, and I cut the maple syrup in half and it was still sweet enough for me.
    Thanks for this awesome recipe.

  28. I love these, my kids love these. Happy to have found a non sugar sweet muffin. Easy to make.

    I am following WW at the moment and these muffins come out to 4 points with all ingredients.
    3 points omitting the raisins and nuts.

  29. I am rarely able to follow a recipe without adding my own twist. For this I used my own blend of large-flake oats, oat and wheat bran and flax seed, substituting unbleached flour and ground almonds, proportionately, and mashed banana for the applesauce. I also added two tablespoons of grapeseed oil. I cooked the muffins in a 375 degree oven for twenty minutes. The result was extremely good, and I will be using your recipe as a blueprint again for sure. Thank you for sharing, Olena!

  30. Can I substitute almond flour for whole wheat at a 1:1 ratio! I know gluten will help them rise but I just made your banana bread with calls for almond flour and the muffins came out great. Just wondering if any adjustments in liquids will need to be made by subbing.

    1. I wouldn’t. It will offset the ratio of dry to wet ingredients. However, might be not the end of the world if you are OK with less sweet and not as properly tall/fluffy muffins for the sake of experiment.:)

  31. Soooo good. This is the first “healthy” cake recipie that I’ve actually enjoyed. Moist and sweet. Will definitely be making these again.

  32. Love love loved these! I added a banana and did some greek yogurt too! So yummy! Glad I have another way to use up carrots! 🙂

  33. Both my 1 year old and my 3 year old were fans. (And I was, too.) Such an easy recipe that I can feel good about giving them.

  34. I just made these for the first time today! They’re wonderful. I love baking without sugar. I substituted wheat flour with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and they’re perfect for someone with celiac disease (like me). I’ll be making them again!

  35. Hello, is it possible to sub the nutmeg for something else if left out, my daughter is allergic?
    so you think it would make them bland if I did?

  36. Great looking recipe! Can you use regular rolled oats instead of quick? One less ingredient I need to purchase. 🙂

  37. I made these for my husband last week and he loved them! So tasty and easy to make! I try to find healthy recipes as he has had a heart attack and is trying to eat healthy without sacrificing flavor. These muffins are a definite hit!

  38. These were a flop. I doubled the recipe, but followed it almost every other way. Used white flour as I had no whole wheat. Instead of 25 mins I had to bake them for 45, and they are still raw in the middle. And of course overcooked on the outside now. Sad so many ingredients were wasted.

    1. Hi Laura. You cannot substitute white flour for whole wheat flour 1:1. They are two different flours, believe it or not. Whole wheat has bran in it. White is refined and clean like sugar. Majority of people do not understand the difference between all flours. That is why these muffins were a flop for you. Baking is a science, for best results it is always recommended to follow a recipe entirely. I learnt that a few years ago.

      1. Good to know. I thought it would be fine as I’ve substituted white for whole wheat 1:1 before in the past in multiple recipes.

  39. Hi there. Do you have the nutritional information without the walnuts and or raisins? I’d like to make these this weekend, but they are a little high for my macros, so would like to lower it a bit! Thank you!

    1. Hi Carol-Lynn. Here you go:
      Nutrition Facts
      12 Servings
      Amount Per Serving
      Calories 108.2
      Total Fat 1.5 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
      Cholesterol 35.8 mg
      Sodium 201.8 mg
      Potassium 62.6 mg
      Total Carbohydrate 23.9 g
      Dietary Fiber 3.3 g
      Sugars 10.0 g
      Protein 3.8 g

  40. I completely agree with you about baking being a science! I tried it out because I had no applesauce on hand. Luckily, my first round was a test round. I made a 2nd batch with applesauce for my husbands office party and they turned out much better. The cream cheese frosting did help in the first batch though!

    1. Yay! Yes, I learnt a hard way a few times that baking is so tricky. That is why I don’t bake much haha. Even altitude could yield different results. Whaaaaat? Ain’t nobody got time for that.:) Glad it all worked out for a big crowd!

  41. I used Greek yogurt instead of applesauce and used a little more maple syrup to make up for sweetness. However, it wasn’t enough. Mine turned out okay texture wise, but are very plain tasting. Hoping a little cream cheese frosting will help!

    1. When it comes to baking it is best to follow the recipe exactly as written. I find you can add variations to savoury one pot dishes throwing in ingredients here and there as you cook but baking is a different story. It is more of a science because ingredients have to interact with each other not only chemistry but flavour wise too. Hope you cream cheese frosting helped.:)

  42. I made these last weekend, and they turned out great! I threw the applesauce and carrots into my blender and pureed it all, since my kids don’t like pieces of carrots in their muffins. I also subbed a handful of semi-sweet chocolate chips for the raisins. They turned out a little more orange in color b/c of the pureed carrots, but delicious nonetheless– moist and flavorful! Thanks!

    1. Hi Swati. Sounds great. Yes, pureed carrots work as long as you keep all juices and fiber you can use carrots in any form. My kids do not like cooked carrots too but didn’t mind these muffins at all. As a kid I never liked cooked carrots.:)

  43. I don’t have oat bran and I already started to mix dry ingredients together…oops! What can I use in its place? Wheat bran?

  44. I made these muffins and they tasted good but I did forget to add the carrots to the dry mixture before adding the wet ingredients. I think the over mixing may have caused the muffins to turn out dry. I will definitely make these again using the proper instructions but I also have a question… I used my food processor to grate the carrot and when I packed the carrots for measurement I squeezed out all the juice. Am I supposed to keep the juice in or take the juice out?

  45. Thank you so much for oatmeal carrot muffin recipe. I’ve been trying and failing for years to do sugar free and dairy free muffins!!! Can’t wait to see other recipes you have. Forgot to say yes I did make these and they are great!!!! Followed recipe exactly and used maple syrup not honey. I yeah, and also I put the rolled oats into my blender and pulsed them til flour.

        1. Hi Lisa. Maybe a tad like 1-2 tbsp honey or maple syrup since I was using unsweetened applesauce. And those are green apples from my garden which are not sweet at all but apples do contain sugar for sure.

  46. I made these and they are GREAT. I used pure maple syrup – will try honey next time as I would like them a little sweeter.

  47. Hello. This recipe looks amazing, I will definitely try it. Question, can I replace the whole wheat flour for something else, for example Spelt?. Thanks.

  48. I was amazed at how good these are! Full of flavor and so moist. This recipe will definitely become a regular in my house.

  49. These Muffins look so tasty & healthy! I can’t wait to make them…thanks for the post! Do you think I could use regular old fashioned rolled oats instead of quick cooking oats?

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