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



  • 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


  • 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


  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!


*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


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


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