Go Back
–+ servings
Healthy Carrot Cake Muffins are a nourishing spin on a springtime classic and have all the flavors you love in carrot cake (raisins, nuts, carrots), plus you can get away with having them for breakfast. And that's just a win-win.
Print Recipe
4.75 from 4 votes

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins are a nourishing spin on a springtime classic and have all the flavors you love in carrot cake (raisins, nuts, carrots), plus you can get away with having them for breakfast. And that's just a win-win.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • 2 tablespoons melted coconut oil or melted butter or oil
  • 1/2 cup honey
  • 1 cup unsweetened applesauce
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup finely grated carrot
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts, if you prefer

Instructions

  • Preheat the oven to 350 degrees 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.
  • Add the flour, baking soda, cinnamon, nutmeg, and ginger. Stir until just combined.
  • Gently fold in the carrot, raisins, and 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

  • Not a fan of nuts or raisins? Leave them out! But they are SO good in this recipe that I think you should try it.
  • Bob's Red Mill traditional whole wheat flour (comes in a tan bag) will also work well in this recipe.
  • These muffins freeze great and will stay fresh covered at room temperature for 3 to 4 days.
  • These muffins are yummy served plain or make give them a "dessert" element by adding cream cheese frosting.

Nutrition

Serving: 1 muffin | Calories: 183kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 203mg | Potassium: 179mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1369IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code