Healthy Carrot Cake Muffins
Indulge in the wholesome goodness of these Healthy Carrot Cake Muffins, a guilt-free twist on a classic favorite! Made with nutrient-rich whole wheat flour, naturally sweetened with maple syrup and unsweetened applesauce, and loaded with freshly grated carrots, these muffins are packed with flavor and nutrition. A cozy blend of cinnamon and nutmeg enhances every bite, while optional add-ins like crunchy walnuts and plump raisins provide delightful texture. Perfectly moist and easy to whip up in just 15 minutes, these muffins are an ideal grab-and-go breakfast, afternoon snack, or guilt-free dessert. Plus, they’re customizable with dairy-free options, making them suitable for various dietary needs. Try these bakery-style treats today and enjoy the perfect balance of health and indulgence!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.3 cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots
- 0.5 cup chopped walnuts or pecans (optional)
- 0.33 cup raisins (optional)
- 2 tablespoons milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In another bowl, beat the eggs. Add the unsweetened applesauce, maple syrup, and vanilla extract, whisking until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the grated carrots, and if using, the chopped walnuts or pecans and raisins, until evenly distributed throughout the batter.
If the batter seems too thick, add in the milk one tablespoon at a time until it reaches a spoonable consistency.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 165 mg | 4% | |
*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.
