Whole Grain Carrot Cake Muffins with Walnuts

Take your muffin game up a notch with these easy whole grain carrot cake muffins. They’re kid-friendly, naturally sweetened, and the perfect snack! Make a batch of these healthy carrot muffins today!

If you’re a muffin lover like us, you’ll find many great healthy muffin recipes to choose from here on Fit Foodie Finds. From cinnamon pear muffins to super fluffy blueberry muffins to healthy chocolate muffins and everything in between.

healthy carrot muffins

How We Keep Organized

What is up, Monday! For the last 7 days I had no idea what day it was and now we’re already back to Monday, one of my favorite days of the week. Call me strange, but I heart Mondays. I love opening up to a blank piece of paper and writing my to-do list for the week.

Lately, we’ve really been enjoying Asana as a project management tool. Since we’re always working on so many projects, it’s a great app to use to keep organized for those long term goals and also for the day to day! It’s been a Monday game changer, that’s for sure! I find that by sitting down at the beginning of the week and getting organized, reduces my stress level immensely for the rest of the week.

Oh, and crossing things off my list makes me feel high :D

healthy carrot muffin batter being mixed in bowl with shredded carrots

Amazing Healthy Carrot Muffins

I love these muffins for so many reasons. The first reason being– they are super fluffy and don’t sink in the middle at all! You guys know that baking is one of my biggest challenges when it comes to recipe development, so when we finally got this muffin recipe down it felt so goooood.

The second reason is that — they’re naturally sweetened with banana, maple syrup, and carrots. No granulated sugar involved at all. The third reason — they taste effing good, and they’re easy to make. I guess that’s 4 reasons :D

carrot muffin being dipped in glaze

How to Make Healthy Carrot Muffins

Step 1: Preheat your oven to 350º and grease or line a muffin tin with muffin liners, and then set aside.

Step 2: Start by putting together the wet muffin ingredients. In a medium/large size mixing bowl, mash a medium-sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well with a fork until everything is combined.

Step 3: In a separate bowl mix all the dry ingredients together.

Step 4: Add your dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter and mix until it’s fully combined..

Step 5: Fill your muffin liners (or greased muffin tin!) about 3/4 of the way full. Repeat until batter is gone.

Step 6: Place in the oven and bake for 16-18 minutes.

Step 7: Remove and let your muffins cool. Make sure to enjoy the aroma of this deliciousness :D

Step 8: While the muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.

Step 9: Enjoy! And in case you are wondering if you can freeze these muffins, the answer is yes! Just make sure you let them cool completely before placing in an air-tight container and placing in the freezer. These muffins will keep in the freezer for up to 3 months, or in the fridge for up to 5 days.

healthy carrot cake muffins with glaze

More Healthy Muffins

Carrot Cake Muffin Recipe Video

Recipe

Whole Grain Carrot Cake Muffins with Walnuts

Take your muffin game up a notch with these easy whole grain carrot cake muffins. They’re kid-friendly, naturally sweetened, and the perfect snack! Make a batch today!

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
Author: Lee Hersh
Yield: 12-14 servings 1x
Category: Muffins
Method: Oven
Cuisine: American

Ingredients

Wet

  • 1 medium size banana, mashed
  • 2 eggs, large
  • ¼ cup Greek yogurt, plain
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • ½ cup maple syrup

Dry

  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamon
  • ⅛ teaspoon salt
  • 1 cup finely grated carrots, packed*
  • 1/2 cup chopped walnuts

For the glaze

  • 1/2 cup powdered sugar
  • 3 teaspoons water

Instructions

  1. Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
  2. Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
  3. In a separate bowl mix dry ingredients together.
  4. Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
  5. Fill muffin liners about 3/4 of the way full. Repeat until batter is gone.
  6. Place in the oven for 16-18 minutes.
  7. Remove and let cool.
  8. While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.
  9. Enjoy!

Notes

*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.

*These muffins will last up to 5 days stored in an air tight container on your kitchen countertop. For longer lasting muffins, store in refrigerator or freezer.

*Nutrition Information is for 12 servings

Nutrition

  • Serving Size: 1 muffin
  • Calories: 187
  • Sugar: 15
  • Sodium: 499
  • Fat: 7
  • Carbohydrates: 27
  • Fiber: 3
  • Protein: 4
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