Carrot Muffins Sweetened with Stevia
Indulge guilt-free in these moist and flavorful Carrot Muffins Sweetened with Stevia, a wholesome treat perfect for breakfast, snacks, or even dessert! Made with freshly grated carrots, warm spices like cinnamon and nutmeg, and the natural sweetness of stevia, these muffins have all the comfort of classic carrot cake without added sugar. Unsweetened applesauce and a hint of vanilla enhance their tender texture, while optional walnuts or pecans add a delightful crunch. Ready in just 35 minutes and easily customizable with dairy or non-dairy milk, this recipe is your new go-to for a healthy, low-calorie baked good. Plus, they’re freezer-friendly, making meal prep a breeze! Perfect for anyone seeking a delicious, naturally sweetened treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1.5 cups carrots, grated
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 0.25 cups milk (dairy or non-dairy)
- 1 teaspoons liquid stevia
- 1 teaspoons vanilla extract
- 0.5 cups walnuts or pecans (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, beat the eggs. Add the unsweetened applesauce, milk, liquid stevia, and vanilla extract. Whisk until fully incorporated.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the grated carrots and, if desired, the chopped walnuts or pecans.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 34.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 369 mg | 28% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1985 mg | 42% | |
*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.
