Healthy Carrot Muffins

These healthy carrot muffins are packed with whole grains, carrots and protein! With added benefits from coconut oil and flax seeds, this is a nutritious breakfast or afternoon snack that will leave you feeling satisfied. 

These carrot muffins are the perfect grab and go breakfast or easy afternoon snack! They are tender, moist, and are packed with nutrients. These hearty muffins are an easy and fun way to add veggies to you and your kid’s diet!

Looking for more nutritious and delicious ways to enjoy your breakfast? These easy banana bran muffins or these summery strawberry muffins are the answer! Try these tropical overnight oats with easy honey granola too! 

Professional Tips for Making Healthy Carrot Muffins

• Grate your own carrots. For the best carrot muffins, grate your carrots by hand using a box grater or food processor with a grating attachment. Pre-shredded carrots can vary in taste and moisture, leaving too many variables for the muffins to be consistent. 
• Don’t overbake. The one sure-fire way to have a dry muffin is to over-bake it. They don’t have a lot of excess fat or sugar to hold in the moisture, so they will dry out quickly if overbaked.
• Make sure your coconut oil is warm! If the coconut oil has cooled too much, it will clump when mixed in, and the batter will not properly emulsify. The resulting muffins will be greasy no matter what. 

Ingredients & Substitutions 

• Whole Wheat Flour: I prefer King Arthur or Bob’s Red Mill Whole Wheat Flour. Both these companies control the temperature of the flour during grinding, which preserves the natural flavors, antioxidants, and vitamins that are destroyed at warmer temperatures. And with the leftover flour, you should make these whole wheat pancakes! 
• Wheat Bran: The bran is the outer layer of the wheat kernel surrounding the grain. It is mostly fiber but also contains vitamins and antioxidants. I use it to increase the fiber and bind the wet ingredients together without adding additional calories. It can be omitted if you don’t have it in your pantry. 
• Flax Seeds: Flaxseed meal is rich in omega-3 fatty acids and fiber, and an excellent binder for healthy treats. The meal absorbs moisture while adding nutrients and a laundry list of health benefits! 
• Quick Oats: I used quick oats for a completely uniform batter, but you can also use rolled oats that have been processed or not. It depends on the finished texture that you want. You can also omit the oats, just know the muffins will be slightly greasy. 
• Baking Powder and Baking Soda: Using baking powder and baking soda allows the muffins to have a stronger and more even rise.
• Kosher Salt 
• Ground Cinnamon & Ginger: These warm spices complement the flavor of the carrot and whole wheat flour in these muffins. You can substitute other spices or use my apple pie spice.
• Egg: Whole eggs help emulsify the batter, adding fat and moisture to keep the muffins soft and tender. 
• Maple Syrup: I use pure Vermont maple syrup. I use “Grade A: dark amber color and robust flavor.” It has the best flavor and is thicker than the lower grades. You can also use “Grade A: Very Dark and Strong Flavor, but it is generally very expensive and difficult to find. You can reduce the maple syrup to 1/3 cup for slightly less sweet muffins. You can also use local honey in place of the maple syrup and get allergy benefits. 
• Greek Yogurt: I use 2% Greek Fage Yogurt because I prefer the flavor, but you can use any brand you love. It adds protein and a little fat to keep you full for longer! 
• Vanilla Extract
• Unsweetened Almond Milk: Depending on what I have on hand, I will use vanilla flavor or original interchangeably. Any alternative milk will do. Just make sure you like the flavor! You can also use cow’s milk, but the calories will change. 
• Coconut Oil: I use organic extra virgin coconut oil in my healthy muffins because it acts as a binder, adds a little bit of fat to keep you full, and all the other health benefits are a bonus! 
• Raisins or Pecans: The raisins and pecans are entirely optional. But they add great complementary flavors and texture to the muffins. 
• Carrots: I use freshly peeled & grated carrots for these muffins. You absolutely can substitute pre-shredded, store-bought carrots. The muffins will still be delightful. 

See the recipe card for full information on ingredients and quantities.

Variations 

• Change up the mix-ins. You can switch up the mix-ins with sugar-free dark chocolate or semi-sweet chocolate chips. You could even add white chocolate, walnuts, or dried cherries. I’ve made the same recipe with 2 shredded zucchini! 
• Make it tropical. Switch the milk to coconut milk, add dried pineapple, and shredded coconut, and you have yourself a delightful tropical muffin. 
• Adjust the sweetness. You can increase the maple syrup to ¾ cups for a sweeter muffin, and you could also top it with turbinado sugar before baking! 
• Add more nutrients. You can add your favorite protein powder or chia seeds for an extra boost of protein and fiber. 

How to Make Healthy Carrot Muffins

Use these instructions to make these moist and tender healthy carrot muffins every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 400ºF conventional (no fan), and line 12 standard muffin pan with paper muffin liners. 

The liners not only help release the muffins from the pan but keep them moist after baking. 

Step 2: In a medium bowl, whisk together the whole wheat flour, flax seed, oats, baking powder, baking soda, salt, and spices. Set aside. 

Step 3: In a large mixing bowl, beat the egg well to break up the proteins. Then whisk in the maple syrup, greek yogurt, vanilla, and almond milk.

Step 4: Whisk in the melted and slightly warm coconut oil (this helps prevent it from prematurely solidifying). You should see the batter visibly thicken. 

If the coconut oil has cooled too much, it will clump when mixed in, and then the batter will not properly emulsify. The resulting muffins will be greasy no matter what. 

Step 5: Whisk in dry ingredients and stir until just combined. Fold in the grated carrots and raisins using a silicone spatula to ensure you don’t overmix. 

Step 6: Scoop into 12 muffin tins. Bake in the preheated oven for 20-22 minutes or until a cake tester or toothpick comes out clean. Be careful because they don’t have a lot of excess fat or sugar to hold in the moisture, so they will dry out quickly if over baked.