Carrot Cake Muffins Recipe

Healthy carrot cake muffins in a blue dish.

5 from 1 vote

Moist and gently sweet, Carrot Cake Muffins have a tender crumb from shredded carrot and oats. They taste like spiced cake with a lightly crisp edge, fresh from the oven.

Prep Time10

Cook Time18

Total Time28

Course: Bread, Breads & Muffins, Breakfast

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: muffins

Calories: 266kcal

Author: Andrea

Ingredients

1 cup brown sugar packed
2/3 cup coconut oil measured solid then melted
1/2 cup unsweetened applesauce room temperature
2 teaspoon vanilla extract
3 eggs room temperature
2 cups carrots (about 3-4 large carrots) finely shredded
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup old-fashioned oats (not quick cooking)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 cup coconut milk or coconut (or vanilla) flavored Greek yogurt

Optional Add-ins*

1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup raisins
1/2 cup walnuts or pecans chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line 2 muffin tins with 18 foil liners (do not use paper liners or silicone liners) or spray the wells with baking spray. Set aside.
In the bowl of a stand mixer, beat together the brown sugar, melted coconut oil, applesauce, and vanilla extract until well combined. It’s okay if the mixture gets slightly grainy, but it shouldn’t be clumpy. Add the eggs one at a time. Add the shredded carrot and mix until incorporated.
In a large mixing bowl, whisk together the flours, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. With the mixing speed on low, alternate adding the dry ingredients and the coconut milk or Greek yogurt, starting with the dry ingredients first. Mix until a thick batter forms, just until there are no flour pockets remaining. Be careful not to overmix.
Using a large cookie scoop (#20 or 3.5 tbsp.), place equal amounts of batter into each well. Place in the preheated oven and bake for 18–22 minutes or until the tops are moist but firm. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

*The add-ins are completely optional. You can use all of them, just a few, or skip them entirely.

STORE leftover Healthy Carrot Cake Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, place cooled muffins in a freezer-safe bag or container and FREEZE for up to 3 months.

To REHEAT, warm a muffin in the microwave for 20–30 seconds or in a low oven (300 degrees Fahrenheit/150 degrees Celsius) for 5–10 minutes until warmed through. If frozen, thaw overnight in the fridge or at room temperature for a few hours before reheating.

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