Healthy Carrot Cake Muffins Recipe

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Healthy carrot cake muffins with raisins cool on a rack over a blue striped cloth, alongside a small bowl of grated carrots and a halved muffin with butter melting on a white plate.

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Healthy Carrot Cake Muffins Recipe

These Healthy Carrot Cake Muffins are the perfect way to enjoy all the flavors of classic carrot cake in a wholesome, naturally sweetened breakfast treat!

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Calories: 183kcal

Author: Melissa Griffiths

Ingredients

2 tablespoons melted coconut oil or melted butter or oil
½ cup honey
1 cup unsweetened applesauce
1 large egg
2 teaspoons vanilla extract
1 ½ cups Bob's Red Mill Whole Wheat Pastry Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
¾ cup finely grated carrot
½ cup raisins
½ cup chopped pecans or walnuts, if you prefer

Instructions

Preheat the oven to 350°F. Lightly spray a 12-cup muffin tin with cooking spray.
In a large bowl, add the coconut oil, honey, applesauce, egg, and vanilla extract. Stir well to combine.
2 tablespoons melted coconut oil, ½ cup honey, 1 cup unsweetened applesauce, 1 large egg, 2 teaspoons vanilla extract
Add the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
1 ½ cups Bob's Red Mill Whole Wheat Pastry Flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ½ teaspoon salt
Gently fold in the carrot, raisins, and pecans.
¾ cup finely grated carrot, ½ cup raisins, ½ cup chopped pecans
Divide the batter evenly among the 12 cups of the muffin tin.
Bake for 18 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan for 5 minutes, and then remove and let them finish cooling on a wire rack.
Eat warm or at room temperature. These muffins freeze great and will stay fresh covered at room temperature for 3 to 4 days.

Notes

Customize the mix-ins: Feel free to skip the pecans or raisins if they're not your thing, though I highly recommend giving them a chance since they add such wonderful texture and flavor to these muffins.

Flour substitute: Bob's Red Mill traditional whole wheat flour (in the tan bag) is an excellent alternative to pastry flour.

Nutrition