by Olena

Best Healthy Carrot Muffins with Applesauce

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Olena Osipov
4.9 from 68 votes

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The best Healthy Carrot Muffins with applesauce, oatmeal or oat bran, whole wheat flour and honey. Your family will love when you add them to your healthy muffin recipes!

Carrot baked goods always turn out so delicious and moist! Like my healthy carrot cake, healthy carrot cake bars, or almond flour carrot cake.

Healthy Carrot Muffins served with a glass of milk and red striped linen.

Healthy carrot muffins are naturally sweetened, moist and fluffy! With no added sugar plus loaded with nuts and raisins, these carrot muffins make for a healthy breakfast recipe or afternoon snack.

Carrots are amazing in baked goods; they make muffins sweet and moist with no need to add a cup of refined sugar and oil. Try them next in carrot cake baked oatmeal!

These oatmeal carrot muffins are a nutrition power house! Not to mention even my kids can make them for healthy snacks and then enjoy with a glass of cold milk.

What Makes These Oatmeal Carrot Muffins Healthy?

  • Whole grain flour is not stripped of essential vitamins and nutrients like all purpose flour, plus the addition of oats or oat brans adds fiber!
  • Applesauce is being used in place of oil resulting in a low fat muffin!
  • Muffins are naturally sweetened without the use of white refined sugar.
  • Carrots are known for being high in vitamin A, plus because of their sweet taste, these hearty muffins are similar in taste to carrot cake!

Ingredients for Healthy Carrot Muffins

  • Carrots: You will need approximately 2-3 large carrots or 5-6 small/medium sized. I prefer to buy organic carrots. Use the small side of your grater or a vegetable peeler to shred carrots.
  • Applesauce: Adds moisture instead of using oil, I prefer to use unsweetened to keep these healthy carrot muffins lower in sugar. Instead of applesauce you can use plain regular or Greek yogurt.
  • Honey or maple syrup: This ingredient adds a bit of sweetness without refined sugar.
  • Eggs: Adds lift and binding.
  • Baking essentials and spices: Vanilla extract, cinnamon, nutmeg, baking soda, baking powder and salt.
  • Whole wheat flour: I much prefer using whole wheat flour or spelt flour in baking. If you avoid gluten, check out these basic almond flour muffins made with almond flour.
  • Oat bran or oats: Adds healthy fiber for aiding in digestion. I love using oats in these healthy strawberry muffins, too!
  • Add-ins: I love to use raisins and walnuts for a healthy carrot cake muffin taste, but feel free to use your favorite dried fruit or nut.

How to Make Healthy Carrot Muffins

There is a full recipe card below.

1. 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 healthy carrot muffins step by step.

2. Add carrots: Stir in grated carrots. Please don’t squeeze shredded carrots. The wonderful juice will ensure your muffins are flavorful and moist.

3. 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!

4. Stir in raisins and nuts.

How to make healthy carrot muffins step by step and then in red muffin tin.

5. 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.

6. Cool and enjoy: I always let my muffins cool for a few minutes before transferring to a cooling rack.

Variations

Want to customize healthy carrot muffins to your tastes and what you have on hand? Feel free to try these options!

  • Tropical muffins: Add 1/2 cup chopped (gently squeezed if from a can) pineapple chunks and 1/4 cup coconut flakes.
  • Different warming spices: Use ground cloves or ground allspice vs. the normal carrot cake warming spices called for in this recipe.
  • Sweeter muffins: Sprinkle with coarse sugar before baking!
  • Topping: After muffins have cooled, use drizzle from healthy coffee cake to make take these from healthy carrot muffins to healthy carrot cake muffins!
  • Frosting: Transform your muffins into dessert with healthy Greek yogurt frosting!

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.

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. Try these healthy strawberry oatmeal bars with an almond flour crust!

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.

How do I make jumbo or mini muffins?

You can bake bigger or smaller muffins but increase and decrease bake time accordingly for this healthy breakfast idea. Always do a toothpick test.

How do I make these egg free?

For a vegan egg free option learn how to make a flax egg or chia egg.

I am allergic to nuts, can I make these nut free?

Yes! Just omit the nuts or add in some sunflower seeds.

How do I store carrot muffins?

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. You can also freeze muffins up to 3 months. In fact, you can freeze any muffins like savory broccoli cheese egg muffins or sweet banana applesauce muffins!

More Healthy Muffins Recipes

Browse through all my favorite healthy muffin recipes!

Best Healthy Carrot Muffins with Applesauce

Best Healthy Carrot Muffins with Applesauce

Healthy Carrot Muffins with applesauce, oatmeal or oat bran, whole wheat flour and honey. Your family will love them!
4.92 from 68 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

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.
  • 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.
  • 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.

Store: Refrigerate in a glass airtight container for up to 1 week.

    Freeze: In an airtight container up to 3 months. Thaw overnight in refrigerator or on counter for 3-4 hours.

      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.
      • 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 how to make a flax egg or chia egg.

      Nutrition

      Serving: 1muffin | Calories: 149kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 281mg | Fiber: 4g | Sugar: 10g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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      204 comments on “Best Healthy Carrot Muffins with Applesauce

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      1. 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.

      2. 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!!

      3. 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!

      4. 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!

      5. 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 ?

      6. 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!

      7. 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,

      8. 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!!!

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