Healthy Carrot Muffins

These fluffy and moist healthy carrot muffins trade oil for applesauce, white flour for whole wheat, and limit refined sugar. Spiced with cinnamon and nutmeg, these muffins are also packed full of carrots making them a healthier choice for a breakfast on the go or an afternoon snack.

a tray of freshly baked healthy carrot muffins

I love muffins, but I am always looking for ways to make them a bit healthier.  Omitting oil for apple sauce and swapping white flour for whole wheat flour are two of my favourite ways to add health to a traditionally nutritionally void muffin.

These healthy carrot muffins use both whole wheat flour and apple sauce, are packed with shredded carrot and use minimal sugar making them a snack you can feel good about eating and serving to your family.

a tray of freshly baked healthy carrot muffins

how to make healthy carrot muffins

When I first started swapping out the oil for applesauce and using whole wheat flour I noticed that the texture of the muffin was a little denser.  Over the years I have developed a method that makes a lighter and fluffy muffin when making these substitutions.

Preheat your oven to 350℉.

Shred the carrots using a grater or a food processor.

Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ground ginger in a medium sized bowl and mix thoroughly.

a photo montage of dry ingredients combined and wet ingredients combined

Using a stand mixer whisk together the sugar, eggs, almond milk, maple syrup, applesauce and vanilla on high speed for 2-3 minutes.  What you want to achieve is a light and frothy liquid mixture – this is what will help give the muffins a lighter texture.  If you don’t have a stand mixer, you can do this by hand – it will just take more time and more effort.

Carefully fold the dry mixture into the wet mixture 1/3 at a time.

a photo montage of flour then carrot being incorporated into the batter

When the dry mixture is combined with the wet mixture, carefully fold in the shredded carrots.

Line a muffin tray and divide the mixture equally amongst the 12 cups.  If you don’t use liners, make sure you grease the cups well so the muffins don’t stick.

Bake for 20 minutes, or until a toothpick dipped into the centre of a muffin comes out clean.

DIETARY CONSIDERATIONS

This recipe for healthy carrot muffins is suitable for the following diets:

  • vegetarian and pescatarian
  • dairy free and oil free

 

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a hand holding a halved healthy carrot muffin with a tray of muffins in the background

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Healthy Carrot Muffins

healthy cinnamon spiced muffins with no oil and dairy free

Course Snack
Cuisine American
Keyword healthy carrot muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 137 kcal
Author Courtney

Ingredients

  • 2 cups shredded carrot

Dry ingedients

  • 1 1 ⁄2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 ⁄4 tsp nutmeg
  • 1 ⁄8 tsp ground ginger

wet ingredients

  • 1 ⁄2 cup brown sugar
  • 1 ⁄4 cup maple syrup
  • 2 eggs
  • 1 tsp vanillla
  • 1 ⁄2 cup buttermilk
  • 1 ⁄3 cup applesauce or oil

Instructions

  1. Preheat your oven to 350℉
  2. Combine the dry ingredients in a large bowl and mix thoroughly.
  3. Add the wet ingredients to a stand mixer and mix on high speed for 3-4 minutes. You want the mixture to be bubbly and frothy.
  4. Add half the dry mixture to the wet bowl and fold in then fold in the remaining mixture.
  5. Adding one handful at a time, carefully fold the shredded carrot into the muffin mixture.
  6. Line or grease muffin tray and divide the mixture evenly over the 12 cups.
  7. Cook for 20 minutes, or until a toothpick placed in the centre of a muffin comes out dry.


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