Carrot Cake Muffins are truly delicious any time of year. Our carrot cake muffins recipe is made with whole-grain flour, grated carrots, warm spices, maple syrup and chopped walnuts.
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.
Amazing Carrot Cake Muffins (that are healthy!)
These carrot cake muffins remind me a lot of our morning glory muffins in that they’re made with whole grains, fruit, veggies, and nuts.
They taste just like carrot cake, but are a better for you version…in muffin form!
why we love these muffins
As if the photos don’t give you enough reasons to want to make these carrot muffins, here’s why you need to make them!
Texture: first and foremost, there is something about a perfectly fluffy and moist muffin that you just can’t beat! These are just that.
Real ingredients: Freshly grated carrot, mashed banana, maple syrup, the list goes on! Real food rules.
Taste: If you LOVE carrot cake, you’re going to swoon over these muffins because they taste like the real deal.
Our carrot cake muffins taste just like carrot cake but in muffin form. And, because it’s Fit Foodie Finds, these muffins are jam-packed with the good stuff.
What You Need
Flour: the flour you need is white whole wheat flour. We love the King Arthur Brand.
Fat: this recipe only calls for 2 tablespoons of added fat (coconut oil) because we utilize both mashed banana and Greek yogurt for extra moisture.
Sweetener: To sweeten things up a bit, we’re using a combination of maple syrup and mashed banana, both all-natural sweeteners.
Add-Ins: the add-ins are really what make these healthy muffins –> carrot cake muffins! check it out:
- grated carrots: you need a whole cup of grated carrots. Make sure to remove as much moisture as possible after grating. Also, a cheese grater works great for grating carrots. We like to grate them medium so you can see them in the muffins.
- chopped walnuts: feel free to use either walnuts or pecans for this recipe.
- carrot cake spices: last but not least, the spices! To get that amazing warm, spicy carrot cake flavor you need ground cinnamon, ground nutmeg, ground cardamom, and salt.
Check out our top kitchen tools for carrot cake muffins below!
How to Make Healthy Carrot Muffins
Here is a quick run down of how to make these carrot cake muffins recipe. For the full recipe, make sure to scroll down the recipe card!
- Preheat oven to 350ºF and line a muffin tin with muffin liners.
- Mix togehter all wet ingredients minus the coconut oil in a large bowl. Set aside.
- Mix together all dry ingredients in medium bowl.
- Slowly add dry ingredients to wet and mix to combine. Finally, add coconut oil and mix again.
- Fill each muffin well 3/4 of the way full and bake at 350ºF for 16-18 minutes.
- While muffins are cooling, combine ingredients for glaze in a small bowl. Once the muffins have cooled, drizzle on glaze and set aside to dry.
All About the Glaze
To glaze or not to glaze? We say, when in doubt make the glaze. It’s fun and fancy and truly does tie everything together.
You only need 2 simple ingredients: powdered sugar and water.
Simply mix them together in a bowl until smooth. If you feel like you want a thicker glaze, add a little bit more powdered sugar. If you want things thinner, add a little bit more water.
Top Tips for Perfect Healthy Muffins
Don’t over bake: our number 1 tip with all baked goods is don’t over bake! If you bake your muffins too long, they will dry out and be really cakey and hard to chew.
Don’t over mix: It’s easy to over mix, but don’t do it! You risk deflating the leavening agent and over scrambling the eggs.
Don’t use a different flour: whatever you do, do not swap for a different flour…especially coconut or almond! We’ve only tested this recipe with white whole wheat!
Let muffins cool completely and store in an airtight container in a cool, dark place for up to 3 days. Or, store in the fridge for up to 5 days.
Can you freeze these muffins?
Freezing these muffins is super simple. We recommend holding off on glazing them until after you’ve frozen and thawed them, but otherwise follow the directions below.
- Let muffins cool completely.
- Wrap 2 or 3 muffins together with plastic wrap and then wrap them again with tin foil.
- Freeze for up to 3 months.
Carrot Cake Muffins
- 1 medium mashed banana or ~1/2 cup applesauce
- 2 large eggs
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- ½ cup maple syrup
- 2 tablespoons melted coconut oil
- 1.5 cups white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1.5 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- ⅛ teaspoon salt
- 1 cup packed medium-grated carrots moisture-removed*
- 1/2 cup chopped walnuts
For the glaze
- 1/2 cup powdered sugar
- 3 teaspoons water
- First, preheat the oven to 350º and line a muffin tin with muffin liners. Set aside.
- Next combine wet ingredients. In a large mixing bowl, mash a medium 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. Set aside.
- In a separate mixing bowl, combine dry ingredients.
- Add dry ingredients to the wet mix until smooth. Once combined, add the melted coconut oil and mix again.
- Transfer batter into muffin tin, filling each muffin about 3/4 of the way full (these are going to be big muffins!). You should get around 12-14 muffins.
- Bake muffins at 350ºF for 16-18 minutes.
- Remove from oven and let cool for 5-10 minutes in the muffin tin before transferring muffins to a cooling rack.
- While muffins are cooling, combine ingredients for the glaze. Once muffins have fully cooled (this is important), either dip the muffin tops into the glaze or drizzle your muffin tips with glaze.
- Either eat immediately (because who can wait) or set aside to allow the glaze to dry.
Tips & Notes
- If your carrots are extremely moist, ring out the moisture with a paper towel before adding them to the batter.
- Muffins will last stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
- Nutrition Information is for 12 muffins.
OMG! I am in carrot cake HEAVEN! These are delish! (Also, you may want to double the icing- you legit will use it all)
I just made these with my 2.5 year old. I substituted the Greek yogurt for tahini because I saw it in another recipe during my research and really wanted to try it and added raisins because why not! I was also happy to find a carrot cake recipe that didn’t have coconut because I am one of those people who is just not a fan (still used the coconut oil). Just tasted them and they are delicious. Not dry, love the walnut texture and the raisins give a nice pop of sweetness. I will definitely be making these again.
Glad you guys love them!
Loved the ingredients in the recipe! Tasted delicious! Add the frosting if you want it to taste a little sweeter.
These are great! With or without the glaze. I added some dark chocolate chips To some of them and they were delicious. I also substituted 3/4 cup of the wheat flour for almond flour. Fluffy and yummy!
I baked these yesterday. The batter seemed like a lot of carrotts and the olive oil seemed strong flavor for a muffin but it baked well, tall muffins and browned nicely. Not very sweet. I brushed with a dab of honey and sprinkled on the coarse sugar granules…after baking. I forgot to do before baking. Worked fine. Nice muffin. I may try to substitute non gluten next time for friends who are gluten free!
I would make these again for sure. Made dozen good size and dozen tiny ones. Took whole bag of small carrotts.
Carrot is very good for eyes and tasty as well. I am an Indian and we Indians make many sweets with carrot like ‘Carrot batfi’, ‘carrot halwa’, ‘carrot kheer’. The very special about these carrot muffins are that they are healthier too. I am so lucky, I found your site:)
I’m obsessed with these!!! They are so delicious. I personally love them just as the muffins without the glaze, and reheating them in the toaster they are as if freshly taken out of the oven! These have become a staple for my weekly meal prep.
WOOWOO!! Glad you love them!
has anyone made these with almond or coconut flour? it seems like it should work but would love to hear if others have tried. maybe it needs a little bit more baking powder as a rising agent?
Did you get a reply. I have to make these GF so please let us know if you tried with almond and or coconut flour
Hi! If anything I would swap an all-purpose gluten-free flour mix. However, we have not tested this!
So i just made these as a double batc and used 2 cups coconut flour and 1 cup gf all purpose flour and they are super dense and not rising at all 🙁
Hey Angie! I am so sorry your muffins turned out. I see that you used coconut flour. We never recommend swapping a gluten flour such as white whole wheat for coconut flour or even an all-purpose gluten-free flour. Coconut flour is kind of its own beast!
These are super delicious! Made them as mini muffins this morning for my 3 teenagers and they loved them! Thanks fitfoodiee ?
Excellent recipe…tried the muffin recipe and had to say the first healthier version and tasted exceptional… I was pretty tempted to give a cream cheese frosting but then skipped to give the same icing as you did😀👍
YAY! Glad you loved it!
Can I use fresh grated pumpkin instead of carrot?
Alternative for maple syrup plz
Hi, thanks for the recipe!
I am wondering if I can use buckwheat flour instead of whole wheat and also if it would work to leave out the coconut oil/what can I substitute instead of coconut oil.
Hey Rachel! I haven’t tried these with buckwheat, but go for it! You could try subbing coconut oil for olive oil or omitting all together (might be a little dry).
I just made these muffins. They are tasty! I used brown rice flour & didn’t add cardamon or salt. I will definitely make these again!
Glad you loved them!
Hi! I was wondering what the nutrition facts were on these muffins. Thank you! 🙂
Please help. I would really love to try this recipe, but my husband is severely lactose intolerant. What could I substitute for the Greek yogurt? Thank you!
The make non-dairy yogurts. I’d suggest one of those
You can try to sub apple sauce!
What can us substitute for the coconut oil? I love it, but my fiancé is allergic to coconut.
I would use olive oil!
These were tasty! I did a mix of pastry flour and pat flour. So moist! Do you have nutritional information??
Anyone try these with a gluten free flour blend?
I used King Arthur’s Gluten Free Flour in these and they came out great!
Good to know! Thanks for leaving a comment 🙂
I want to make these so much but we’ re fresh out of bananas. Do you think apple sauce would work as a substitute?
Hi! Yes, applesauce should do the trick. You may need to add a little bit more sweetener because the banana really helped with that.
Does anyone know nutritional values, calories, etc?