Healthy Carrot Muffins

These Healthy Carrot Muffins are fluffy, wholesome and reminiscent of carrot cake! They’re packed with whole grain oat flour, plenty of grated carrot, and there’s no refined sugar, gluten or dairy. They’re so easy to make and they make a great meal prep breakfast or snack!

I always crave carrot cake when Easter rolls around. I try to save the real thing for Easter, so until then I satisfy my cravings a healthier way with treats like my carrot oatmeal cookies or coconut carrot cake protein donuts by Crumb Top Baking.

These Healthy Carrot Muffins are like eating carrot cake for breakfast, and no frosting is necessary.

There are a whopping two cups of grated carrot in the batter, and it’s lightly spiced with the warm flavors of cinnamon, ginger and nutmeg. 

The muffins are made with whole grain oat flour, which lends a soft texture and tender crumb, and there’s no refined sugar, dairy or gluten.

I adore these muffins, and they get rave reviews every single time. 🙂

Why you’ll love this recipe:

• These carrot cake muffins are wholesome, fluffy and packed with whole grain oat flour, warm spices and plenty of grated carrots.
• There’s no refined sugar, minimal oil, and they’re dairy and gluten-free.
• They come together quickly and are so easy to make.
• They make a healthy meal prep breakfast and they’re freezer friendly.

Recipe ingredients

Ingredient notes

• Oat flour. See my post on How to Make Oat Flour to make your own, or purchase your favorite store bought brand.
• Carrots. You’ll need 2 cups of grated carrots, which is equivalent to about 3 medium carrots. They may be peeled or unpeeled.
• Coconut sugar. Substitute the coconut sugar with maple sugar, granulated sugar or brown sugar.
• Almond milk. I used unsweetened almond milk in this recipe, but you may substitute it with your favorite dairy or non-dairy milk.
• Coconut oil. The coconut oil may be substituted with your favorite oil.
• Eggs. Two large eggs are essential to provide structure to the muffins.
• Spices. These carrot cake muffins include cinnamon, ground ginger and nutmeg, but the spices can be customized with what you have on hand.
• Add-ins. Unsweetened shredded coconut and walnuts are optional add-in’s. The muffins can be customized with your favorite add-in’s such as raisins or pecans.

How to make this carrot muffin recipe

These gluten-free carrot muffins are extremely easy to prepare. They include a few basic ingredients, and minimal prep is involved.

Pro tip: Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.

See the recipe card below for full instructions.

1. Whisk the coconut oil, coconut sugar and eggs vigorously until frothy, then whisk in the almond milk and vanilla extract.
2. Add the oat flour, baking powder, spices, baking soda and salt, and whisk until no lumps remain.
3. Fold in the grated carrot and coconut until well incorporated.
4. Divide the batter evenly between (12) muffin cups and top with walnut pieces. Bake at 400 degrees for 18-20 minutes or until set.

FAQs

Recipe notes

• Pro tip:  Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.
• The coconut and walnuts are optional add-in’s and may be omitted.  Raisins or pecans are also great additions.
• Store leftover muffins at room temperature for up to 3 days or in the fridge for up to one week.  They may also be frozen for up to 3 months.

More muffin recipes you’ll love:

• Blueberry oatmeal muffins
• Chocolate zucchini muffins
• Healthy banana muffins
• Healthy blueberry banana muffins
• Healthy morning glory muffins
• Healthy pumpkin muffins
• Healthy zucchini muffins
• Peanut butter banana muffins

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Healthy Carrot Muffins

Servings: 12 muffins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Additional Time: 0 minutes mins

Total Time: 30 minutes mins

Healthy Carrot Muffins are tender, fluffy and packed with wholesome whole grain oat flour! There's no refined sugar, they're dairy and gluten-free, and they're great for meal prep breakfast!

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Ingredients

• 1/3 cup coconut oil
• 3/4 cup coconut sugar sub with maple sugar, granulated or brown sugar
• 2 large eggs
• 3/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
• 1 teaspoon vanilla extract
• 2 cups oat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 cups grated carrot 3 medium carrots
• 1/3 cup unsweetened finely shredded coconut optional
• 1/2 cup walnut pieces optional

Equipment

• Pyrex Glass Mixing Bowls
• Rubbermaid Rubber Spoon
• White Standard Baking Cups
• Chicago Metallic Standard Muffin Pan

Instructions 

• Preheat the oven to 400 degrees, and line a standard muffin pan with paper liners.
• Place the coconut oil in a large bowl and if it’s solid, melt in the microwave for 30-40 seconds. Whisk in the coconut sugar, then add the eggs and whisk vigorously until frothy. Add the milk and vanilla, and whisk until incorporated.
  1/3 cup coconut oil, 3/4 cup coconut sugar, 2 large eggs, 3/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
• Pour the oat flour over the top of the wet ingredients, and sprinkle over the baking powder, spices, baking soda and salt. Stir gently until almost combined, being careful not to over mix, then fold in the carrot and coconut.
  2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 2 cups grated carrot, 1/3 cup unsweetened finely shredded coconut
• Divide the batter between the (12) muffin cavities and top with walnut pieces.
  1/2 cup walnut pieces
• Bake for 15-20 minutes, or until golden brown and the top of the muffin springs back when pressed gently. Remove from heat and cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Notes

• Grate the carrots up to a few days in advance and store in the refrigerator until you’re ready to bake the muffins. Use a food processor to get the job done even faster.
• The coconut and walnuts are optional add-in’s and may be omitted.  Raisins or pecans are also great additions.
• Store leftover muffins at room temperature for up to 3 days or in the fridge for up to one week.  They may also be frozen for up to 3 months.

Nutrition

Serving: 1muffin, Calories: 233kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 186mg, Fiber: 2g, Sugar: 14g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast

Cuisine: American

Author: Marcie

Keyword: carrot cake muffins, carrot muffins, healthy carrot muffins

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally posted in April 2019. Step by step photos have been added and the text has been modified with more recipe information and structured for better readability.

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