Healthy Carrot Muffins are tender, lightly spiced, and naturally sweet, making them a great breakfast or snack to keep on hand.
authorโs Notes
The Muffins That End the Cereal Complaints
I sometimes catch myself wondering what my kids will complain about when theyโre older, and I have a feeling this will be at the top of the listโฆI donโt let them have cereal for breakfast, haha.
I mean, I do keep cereal in the house, but itโs more of a treat. Every now and then Iโll let them have it as a snack, but not as the main breakfast. Theyโre convinced Iโm the only mom who does this and they love reminding me that โallโ their friends get cereal every morning.
For me, breakfast feels like such an important start to their day, so I like making something a little more filling. Most weekday mornings itโs things like protein shakes, acai bowls with protein, eggs, oatmeal, or muffins made without refined sugars, like these!
And honestly, when I have a batch of these healthy carrot muffins ready to go, I donโt hear a single complaint about cerealโฆwhich Iโm absolutely counting as a win.
Ingredients In Healthy Carrot Muffins
| Ingredients | Letโs Chat About It |
|---|---|
| Coconut oil & honey | Make sure oil isnโt hot or it can clump when mixed with the other ingredients. |
| Eggs, Greek yogurt & vanilla | My #1 tip for the best muffins: Let all the wet ingredients come to room temp for a smooth, even batter. |
| Cinnamon, ginger & nutmeg | Adjust spice to taste. Swap in apple pie or pumpkin pie spice for more warmly spiced healthy carrot muffins. |
| Salt, baking soda & baking powder | Mix well so muffins rise evenly. Make sure the baking soda and baking powder are fresh. Old leaveners can lead to flat, dense muffins. |
| Flour & grated carrots | Stir gently and stop as soon as no dry streaks remain. A few lumps are fine. Overmixing develops gluten and can make muffins dense and rubbery. |
How To Make Healthy Carrot Muffins
- Prep: Preheat oven to 425ยฐF, grease muffin tin, and bring ingredients to room temp.
- Grate carrots: Peel and grate on large holes.
- Mix wet: Whisk until smooth.
- Add dry: Whisk in spices and leavening.
- Finish batter: Stir in flour, fold in carrots, and mix just until combined.
- Fill, bake & cool: Divide into tin, top if using, bake 14โ15 minutes, then cool on a rack.
Readerโs Notes & Tips
A Good Muffin Tin Makes All the Difference
Use a good-quality, light-colored muffin tin since dark pans can overbake the edges. This one completely changed my muffin game!
Storage
Store any leftover healthy carrot muffins in an airtight container at room temp for up to 2 days. Freeze in a sealed bag or container for up to 3 months. Thaw at room temp or microwave briefly.
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Snacks
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Healthy Carrot Muffins
Video
Equipment
Ingredients
- Cooking spray
- 1/2 cup honey
- 2 large eggs at room temp
- 1-1/2 teaspoons vanilla extract
- 1 cup honey vanilla Greek yogurt at room temp
- 1/3 cup melted coconut oil at room temp
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1-3/4 cups flour
- 2 cups grated carrots peel & grate on large holes
- 3 tablespoons light brown sugar optional, for topping
Instructionsย
- Preheat oven to 425ยฐF. Generously grease aย muffin tin with cooking spray. Do not use liners. Melt coconut oil and let it cool to room temp. Set out the Greek yogurt and eggs to come to room temp. Peel and grate carrots on the large holes of a box grater. Itโs important all the wet ingredients are at the same temperature so the batter mixes smoothly.
- Add honey, eggs, vanilla, and Greek yogurt to a large bowl. Briskly whisk until smooth and fully combined. While whisking constantly, slowly stream in the coconut oil. See note 1.
- Add cinnamon, ginger, nutmeg, salt, baking soda, and baking powder. Whisk until well combined.
- Add flour and switch to a wooden spoon. Stir gently a couple times, then add grated carrots. Mix just until no dry streaks remain. Do not overmix.
- Divide batter evenly among 12 muffin cups. Divide brown sugar evenly among the tops of the muffins if using.
- Bake for 14โ15 minutes, or until tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5โ10 minutes, then gently remove and transfer to a cooling rack to finish cooling.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
