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0 from 30 votes

Healthy Carrot Muffins

Healthy Carrot Muffins are loaded with grated carrots, chopped walnuts, warm spices, and just a hint of sweetness from maple syrup. These beauties are soft, full of whole grains, and a delicious part of a healthy breakfast. Serve these as part of your Easter brunch, or any time throughout the year.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 222 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry
  • 1 ¾ cups whole wheat pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon all spice
  • ¼ teaspoon cloves
Wet
  • ⅓ cup oil avocado, sunflower, melted & cooled coconut
  • ⅓ cup pure maple syrup see notes
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk of choice
Mix Ins
  • 1 cup packed grated carrots
  • 1 cup crushed walnuts

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF and line muffin pan with cups or spray lightly with oil; set aside.
  2. Mix dry ingredients: In a medium bowl, mix the dry ingredients together.
  3. Mix wet ingredients: In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
  4. Combine: Begin adding about half of the dry ingredients to the large bowl of wet ingredients; stir a few times then add in the rest of the dry ingredients and milk, slowly stirring then fold in grated carrots and chopped walnuts.
  5. Bake: Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake at 425ºF for 5 minutes, then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick comes out with little to no crumbs (no wet batter). 
  6. Cool: Allow muffins to rest in pan for 5 minutes before transferring to wire rack to cool completely.

Notes

  • FLOUR - you can all whole wheat white with similar results. You can also sub half whole wheat, half all purpose. If using only all-purpose, you will probably need an additional 3 tablespoons of flour.
  • VEGAN - replace the 2 eggs by using 2 tablespoons of milled flaxseed mixed with 1/3 cup + 1 tablespoon water. Allow the mixture to thicken for about 4-5 minutes. Then mix in with wet ingredients.
  • SWEETENER - these muffins are not super sweet, but taste testers liked them as is. If you think you want a slightly sweeter muffin, add 1/4 cup brown sugar to wet ingredients when mixing.
  • GLAZE - the glaze is just melted coconut butter. Warm up the jar of coconut butter and drizzle over muffins as desired. The coconut butter will set once completely cool.
  • STORAGE - muffins are best stored in airtight container at room temperature, enjoyed within 3-4 days.
  • FREEZE - transfer to a freezer bag and freeze for up to 1 month. Thaw to room temperature.
  • REHEAT - pop one (or two!) in the toaster oven for 5 minutes, or give them a quick 10-15 second burst in the microwave.

Nutrition Information

Serving 1/12 Calories 222kcal (11%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 31mg (10%) Sodium 139mg (6%) Potassium 176mg (5%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1832IU (37%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 222

% Daily Value*

Serving 1/12
Calories 222kcal 11%
Carbohydrates 22g 7%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 6g 30%
Trans Fat 0.003g 0%
Cholesterol 31mg 10%
Sodium 139mg 6%
Potassium 176mg 4%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1832IU 37%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.