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Healthy Carrot Muffins

Moist and tender carrot muffins packed with naturally sweet carrots, warm spices, and wholesome ingredients that strike the perfect balance between nutritious and delicious.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 12
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
Wet Ingredients
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup honey or maple syrup
  • ⅓ cup Greek yogurt
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
Mix-ins
  • 1½ cups finely grated carrots
  • ½ cup chopped walnuts (optional)

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a separate medium bowl, beat the eggs lightly, then add applesauce, honey, Greek yogurt, melted coconut oil, and vanilla extract. Whisk until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together using a wooden spoon or spatula until just combined. Gently fold in grated carrots and walnuts.
  5. Divide batter evenly among muffin cups, filling each about ¾ full.
  6. Bake for 18-20 minutes, until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.
  7. Cool in pan for 5 minutes before transferring to a wire rack.

Notes

Grate carrots the night before for quicker preparation. Don't overmix the batter to avoid dense muffins. Store at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months. Can substitute whole wheat flour with all-purpose flour or gluten-free flour blend.