by Olena

Healthy Carrot Muffins

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Olena Osipov
4.9 from 57 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.
  • Egg free? Flax egg or chia egg may be used.

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 57 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



  • 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.



    • 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.
    • Egg free: Try flax or chia eggs.


    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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    186 comments on “Healthy Carrot Muffins

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      1. The recipe has not been tested with zucchini, but it may work to replace some of the shredded carrots with shredded zucchini. I would start at 1/2 cup of zucchini as it is more ‘watery’ than carrots. You may also want to give your zucchini shreds just a light squeeze to remove some (not all) of the liquid. You may also like Healthy Zucchini Muffins.

    1. 5 stars
      The muffins taste great! I did find that using the exact quantities in the recipe I only got 10 regular sized muffins. I will make them again and increase the quantities by 20-25%.

    2. 5 stars
      I subbed in pumpkin purée for the apple sauce and it was super moist and delicious. Bursting with Fall flavor. Great recipe!

    3. 5 stars
      I’ve been looking for a carrot muffin for a quick breakfast and this one is the best by far! Very moist and flavorful and you don’t even need to pop them in the microwave for a few seconds. Also, I like that the recipe only uses one bowl since that’s how I always do it anyway.

      1. It has not been tested that way, but could work and sounds like a fun idea! I would keep an eye on the timer, let us know how it turns out.

    4. 4 stars
      Hi Olena! I tried this recipe, and it worked perfectly 🙂 I have 3 kids and a wife, they all loved the quick and easy HEALTHY muffins. Although my first batch turned out a bit runny, do you have any tips for when that occurs?

      Thanks Olena!

    5. Hi Olena! I love your website and recipes! I’ve been making quite a few recipes from the website. Made these yesterday, they turned out great! My husband loves your banana muffins as well. The only minor flaw is that they turn out flat every time (my baking powder and soda are fresh). But it really doesn’t matter as long as they are healthy and yummy.
      I have another question. Do you cook/bake with buckwheat flour? I didn’t see any buckwheat flour recipes on the website.
      Thanky ou for your work!

    6. 5 stars
      Hi i baked these and they came out a bit wet. I had decided to make it into an entire cake, not by muffins. I used the metric recipe, replaced the eggs with chia eggs, applesauce with mashed banana (1:1 ratio using ml) and used rolled oats. Did the rolled oats have to be grinded down into a flour? Other than that, tasted great! Thank you soo much! Would love some help on this.

      1. No, you don’t have to grind the rolled oats. I am not exactly sure why this turned out wet. You made some substitutions to the recipe and baked them in a cake pan. Perhaps it needed more baking time as muffins bake much quicker than a cake.
        I have a well tested carrot cake recipe for you to try next time!

      1. Hi Fia! It is best to use the metric converter found at the bottom of each ingredient list on the recipe card. Highlighted in pink you will see US Customary – Metric. Just click on metric and all the measurements will be converted for you!

    7. So excited to make these next. Love you bran muffins! Do you think chia seed instead of nuts would work? Want to add more fiber and my mom can’t have nuts right now making some for her too. 😀

    8. Hi! Can you help me? I made the muffins and basically ended up with dough balls that didn’t really rise or resemble a muffin. I have no idea what I did wrong!

      1. Hi Crystal. Did you make any substitutions in the ingredients? Do you know how fresh your baking soda and baking powder are? Just some thoughts.

    9. 5 stars
      I am making a double batch of this recipe right now! We gobbled them up so fast last time I made them. They are delicious!! I love how versatile the recipe is. I added some mashed banana since I was short on apple sauce. I also added shredded coconut, pumpkin seeds, pecans AND frozen blueberries! Yum!!

    10. 5 stars
      Just made these! So yummy. I woke up at 4 and couldn’t sleep, so I bake! They were delicious and super moist. I didn’t have apple sauce so I cooked 2 apples with cinnamon and a bit of water then blended and it worked perfectly! Also didn’t have enough maple syrup so added brown sugar as an alternative and still great! Can’t wait to try another one of your recipes!

    11. 5 stars
      If I want to make bigger muffins, let say 8 instead of 12 with this recipe I love, how would you recommend I bake them?
      Thanks in advance!

    12. Hi I don’t have apple sauce in hand would I be able to substitute it with anything else like Greek yoghurt? Looks delicious and want to make it now instead of waiting to go to the store for Apple sauce ?

    13. 5 stars
      Absolutely loved this recipe! Moist, flavorful and healthy!

      ….And don’t you just hate when people deviate from the original recipe…

      So here’s my changes ha-ha:
      In my need to reduce the cholesterol,
      I used only one egg and mixed 3 tab ground flax seed stirred with 3 tab water as the second egg substitute. This also added a little more nutrition and fiber. I also reduced the sugar to 1/4 cup, used date syrup which added a great sweet molasses taste with less added sugar.

      Lastly, I added a handful of currents and pumpkin seeds for a nice fall taste, and crunch.

      This recipe is a keeper. Thanks!

    14. 5 stars
      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,

    15. 5 stars
      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!!!

    16. 5 stars
      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.

    17. 5 stars
      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.

    18. 5 stars
      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.

    19. 5 stars
      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!

    20. 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.

    21. 5 stars
      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.

    22. 5 stars
      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

    23. 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.

    24. 5 stars
      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

    25. 5 stars
      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. 5 stars
        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

    26. 5 stars
      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!

    27. 5 stars
      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.

    28. 5 stars
      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 🙂

    29. 5 stars
      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!

    30. 5 stars
      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.

    31. 5 stars
      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!

    32. my batch didnt rise…is that normal? i was surprised because of the amount of baking power and baking soda.

      1. 5 stars
        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.

    33. 5 stars
      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!

    34. 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 they turned out

      1. 4 stars
        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!

    35. 5 stars
      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

    36. 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?

      1. All purpose GF Flour worked for me! Try to find an 1 to 1 GF flour for best results as it will have the leavening additive included. Regular GF flour wont rise as well but still tasty. (I used King Arthur brand)

    37. 5 stars
      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!

    38. 5 stars
      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

    39. 5 stars
      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.

    40. 5 stars
      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.

    41. 4 stars
      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!

    42. 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.:)

    43. 5 stars
      Soooo good. This is the first “healthy” cake recipie that I’ve actually enjoyed. Moist and sweet. Will definitely be making these again.

    44. 5 stars
      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! 🙂

    45. 5 stars
      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.

    46. 5 stars
      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!

    47. 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?

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

    49. 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!

    50. 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.

    51. 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

    52. 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!

    53. 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.:)

    54. 5 stars
      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.:)

    55. 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?

      1. So I love you bran muffins. Keep these coming I do use chia seeds in those because with cannot have flax seeds.
        I was wondering do you think instead of nuts in these if a sprinkle of chia seeds would be good?
        Trying to add more fiber.
        Thank you so much for all your hard work. 😁

    56. 5 stars
      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?

      1. You have to keep the juice. Carrots add moisture and texture. Coarsely grated carrots should be used and muffins will turn out great.

    57. 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 Olena I like the idea of using Greek yoghurt instead of applesauce but would we need to add more sweetener?

          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.

    58. 5 stars
      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.

    59. 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.

    60. 5 stars
      I was amazed at how good these are! Full of flavor and so moist. This recipe will definitely become a regular in my house.

    61. 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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