Healthy Carrot Cake Muffins

5 from 13 votes

These Carrot Cake Muffins are naturally sweetened and made with 100% whole wheat flour, yet bake up to be fluffy, moist, and full of flavor.

Prep Time20

Cook Time20

Total Time40

Course: Bread, Snack

Cuisine: American

Servings:

Calories: 201kcal

Author: Kristen Chidsey

Equipment

Ingredients

1 ½ cups whole wheat flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground ginger
¾ cup grated carrots
¼ cup raisins
¼ cup chopped walnuts
½ cup melted coconut oil measure and then heat to melt
⅓ cup honey
1 tsp vanilla
1 egg
½ cup unsweetened applesauce
½ cup crushed pineapple not drained

Instructions

Preheat the oven to 350 degrees F and line a muffin pan with liners or grease well.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. Add in the carrots, raisins, and nuts and toss to coat with flour.
In a separate smaller mixing bowl, mix together the oil, vanilla, egg, honey, applesauce, and pineapple until combined. Add the wet mixture to the dry ingredients. Mix until just combined and the flour is moistened fully, being careful to not overmix. The batter will be thick!
Scoop with an ice cream scoop or ¼ cup measuring cup into the prepared muffin tin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry.
Cool muffins for 10 minutes on a cooling rack in the muffin tin and then remove muffins and cool completely on the rack.

Notes

To make Gluten Free Carrot Cake Muffins use an all-purpose gluten-free flour blend in place of whole wheat flour.

To make Egg Free Carrot Cake Muffins replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

Nut-Free: Omit nuts if desired/needed

Coconut Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, but either oil will work.

Applesauce: Be sure to use unsweetened applesauce to keep these muffins low in added sugar.

Storage: Carrot cake muffins can be stored at room temperature for 24 hours in a sealed container or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.

Nutrition