Healthy Carrot Muffins made with applesauce, oats, whole wheat flour and maple syrup. Fluffy, light and moist carrot cake muffins!

Six healthy carrot muffins on white plate.

I have updated these healthy carrot muffins to improve upon texture and lack of sweetness reported by some readers. Now you are getting foolproof carrot cake muffins!

And also developed cottage cheese carrot cake muffins recipe for those who are looking to add more protein to their diet.

They also freeze and defrost well, plus kids love them with a glass of cold milk for a healthy breakfast or an afternoon snack!

Why You’ll Love This Recipe

Olena Osipov in her kitchen.
  • Naturally sweetened: This healthy carrot muffin recipe is sweetened only with carrots, maple syrup and raisins.
  • Wholesome: Made with whole grains like oats and whole wheat flour, plus walnuts and raisins.
  • One bowl recipe: No need for 2 bowls to mix dry and wet ingredients separately.
  • Perfect to make with kids: It’s one of the easiest muffin recipes to involve even the toddlers.
  • Simple ingredients: While the list might seem long, they are all truly simple ingredients.

Reader’s Review

The muffins were delicious. I was so happy with the outcome that I made another batch right away so I can freeze some for later. This is my new favorite muffin recipe. Thank you for posting it. Greatly appreciated!

Angela

229 more comments

Ingredients for Healthy Carrot Muffins

Walnuts, carrots, maple syrup, oats, oil, vanilla, flour, applesauce, eggs, raisins, cinnamon, nutmeg, baking powder, baking soda, salt.
  • Carrots: You will need approximately 2-3 large carrots or 5-6 small/medium sized carrots. Use the small side of your grater or a vegetable peeler to grate carrots.
  • Applesauce: Adds moisture instead of using only oil. I prefer to use unsweetened applesauce to keep them lower in sugar.
  • Mild tasting oil: To add a bit of moisture. I used avocado oil but light olive oil, melted butter or coconut oil will work.
  • Honey or maple syrup: I like the taste of maple syrup. You can use any other liquid sweetener like agave, honey etc.
  • Eggs: Add lift and binding. I think chia eggs and flax eggs will work but muffins will rise less.
  • 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 for extra nutrients and fiber. You can also use white whole wheat flour or whole wheat pastry flour.
  • Oats or oat bran: Recipe as pictured is made with oats. Note that carrot muffins with oat bran will just rise less.
  • Add-ins: I love to use raisins and chopped walnuts for a carrot cake muffins taste, but feel free to use your favorite dried fruits or nuts.

Substitutions

  • All-purpose flour: Use 1 3/4 cups of white flour instead.
  • Gluten-free flour: Baking is a science and all-purpose gluten free flour is more moisture absorbent than wheat flour. You may get away with it but I haven’t tried. Also if you are experienced baker, you can add a bit more applesauce or oil.
  • Oat flour: You can use oat flour but by its weight. If 1 cup of wheat flour weighs 120 grams, you will need same weight of oat flour.
  • Almond flour or coconut flour do not bake the same, so I do not recommend this substitution.
  • Oats: I have not tried steel cut oats. You may try quick cooking steel cut oats but muffins will rise less and will have more hearty chewy texture.

How to Make Healthy Carrot Muffins

Here is a step by step overview with photos. There is full recipe card below. All you need is just one bowl and a box grater!

Person showing step by step how to mix dry and wet ingredients for carrot muffins.
  1. Combine liquid ingredients: Whisk the eggs, applesauce, maple syrup, oil and vanilla extract.
  2. Add leavening agents and spices: Now add cinnamon, nutmeg, baking powder, baking soda and salt.
  3. Mix: Whisk very well until you no longer see small white lumps.
  4. Add shredded carrots: Stir in grated carrots and please don’t squeeze them. The juice will ensure your muffins are moist.
Mixing healthy carrot muffins batter and then baking them.
  1. Add dry ingredients: Add oats and whole wheat flour to the carrot mixture, then gently mix with spatula until combined but not overmixed.
  2. Fold in raisins and nuts: And give a few stirs.
  3. Bake the muffins: Place batter evenly into a 12 muffin tin and bake the muffins for 24-25 minutes in 350 F preheated oven. The muffins are done when a toothpick inserted in the middle comes out clean.
  4. Cool: Rest in muffin cups for 5 minutes, then transfer to cool on a wire rack to cool a bit more.

Tips for Best Results

Here are my top tips for the best healthy carrot muffins after perfecting this recipe for over 8 years.

  • You can use yogurt instead of applesauce: Plain yogurt or protein-rich Greek yogurt will work. Just keep in mind your muffins will be less sweet, so add extra 2-3 tablespoons of maple syrup.
  • Do not over bake: Remove muffins from the oven as soon as toothpick comes out clean to avoid dry muffins, even if they look not too browned. Muffins keep cooking with residual heat.
  • Let muffin batter sit: If you like very soft oats in muffins, let batter sit for 10 minutes before dividing it into a muffin pan.
  • Don’t squeeze shredded carrots: That’s where carrot muffins get their moisture from.
  • Mini or jumbo muffins: You can bake mini carrot muffins for about 11 minutes. For jumbo carrot muffins, bake them for 30 minutes or so. Always do a toothpick test.
Healthy carrot muffin cut in half and spread with cream cheese and more muffins and raisins on a plate.

Variations

  • Tropical: Add 1/2 cup of chopped pineapple pieces that have been gently squeezed, if from a can; and 1/4 cup coconut flakes.
  • Different warming spices: Use ground cloves, ginger or allspice vs. cinnamon or nutmeg.
  • Sweeter muffins: Sprinkle with coarse sugar or brown sugar before baking.
  • Topping: After muffins have cooled, use a drizzle from healthy coffee cake to turn them into carrot cake muffins!
  • Frosting: Transform your muffins into a dessert with Greek yogurt frosting, healthy cream cheese frosting or healthy buttercream.

How to Store

I usually keep muffins on a counter for a few days. At that point, if any are left (happened only once here), I pop them into an airtight container in the fridge to prevent dry and stale muffins.

You can also freeze them for up to 3 months in the freezer. Then just thaw overnight in refrigerator or on a counter for 3-4 hours.

Storage Tip

Don’t miss my detailed posts how to store muffins and how to freeze muffins to keep your leftover muffins fresh longer.

More Healthy Muffins Recipes

More Carrot Recipes to Try

Healthy carrot muffins in golden baking pan.
Six healthy carrot muffins on white plate.
4.92 from 103 votes

Healthy Carrot Muffins

By: Olena Osipov
Healthy Carrot Muffins made with applesauce, oats and maple syrup and loaded with walnuts and raisins. Fluffy, light and moist carrot cake muffins!
Prep: 7 minutes
Cook: 25 minutes
Total: 32 minutes
Servings: 12 muffins
Pin Rate Print

Equipment

Video

Ingredients 

US Customary – Metric

Instructions 

  • Preheat oven to 350 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
  • In a large mixing bowl, add eggs, applesauce, oil, maple syrup, vanilla extract and whisk. Add cinnamon, nutmeg, baking powder, baking soda, salt and whisk very well until no lumps are visible.
  • Add grated carrots and stir with spatula to mix. Add oats and whole wheat flour, then 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 24-25 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove carrot muffins from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off more.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Notes

  • Store: In an airtight container for 2-3 days. Refrigerate after for a few more days.
  • Freeze: In an airtight container for up to 3 months. Thaw muffins overnight in refrigerator or on counter for 3-4 hours.

Nutrition

Serving: 1muffin, Calories: 222kcal, Carbohydrates: 32g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 239mg, Fiber: 4g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!

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Comments

    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.

      Reply

  2. 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!

    Reply

    1. Hm. The only thing I can think of not correctly measured ingredients or did you make any substitutions?

      Reply

    2. I don’t have oats or oat flour; can I make these without it? Would I need to increase the WWF or add something else to replace oats? Thanks! P.S. LOVE your apple bread!

      Reply

  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!

    Reply

  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.

    Reply

    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!
      https://ifoodreal.com/healthy-carrot-cake/

      Reply

    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!

      Reply

  8. 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. 😀

    Reply
4.92 from 103 votes (33 ratings without comment)

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