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:

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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

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  1. 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?

  2. 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!

  3. 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

  4. 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.

  5. 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.

  6. 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!

  7. 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.:)

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

  9. 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! 🙂

  10. 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!

  11. 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?

  12. 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!

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