by Olena

Healthy Carrot Muffins

by Olena

4.9 from 16 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:

Print

Healthy Carrot Muffins

4.9 from 16 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.

93 comments on “Healthy Carrot Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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

  3. 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!

  4. 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.:)

  5. 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.:)

  6. 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?

  7. 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?

  8. 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.

  9. 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.

  10. 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.

  11. 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?

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!