Carrot Muffins Sugar Free
Indulge in a guilt-free treat with these moist and flavorful Carrot Muffins, completely sugar-free yet delightfully sweetened with honey and unsweetened applesauce. Made with wholesome whole wheat flour, aromatic spices like cinnamon and nutmeg, and loaded with shredded carrots for a boost of natural sweetness and nutrition, these muffins strike the perfect balance between health and indulgence. A hint of vanilla and an option to add crunchy walnuts or chewy raisins elevate the flavor and texture of this easy, one-bowl recipe. Ready in just 35 minutes from start to finish, these naturally sweet muffins are perfect for breakfast on the go, a mid-morning snack, or a healthy addition to your dessert repertoire. Enjoy a batch of these low-sugar, high-fiber treats, ideal for those seeking a nutritious baked good without compromising on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 whole Large eggs
- 0.5 cups Honey
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened applesauce
- 1.5 cups Shredded carrots
- 0.5 cups Chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tray with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate medium mixing bowl, beat the eggs. Add the honey, Greek yogurt, vanilla extract, and applesauce, whisking until smooth.
Gradually fold the wet ingredients into the dry ingredients. Mix just until combined. Be careful not to overmix.
Add the shredded carrots to the batter and fold gently to incorporate. If using walnuts or raisins, fold them in at this time as well.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tray for 5 minutes. Then transfer them to a cooling rack to cool completely before serving.
Enjoy your healthy and naturally sweetened carrot muffins!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 124.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
