Need more healthy baked goods? You’ve got to try my carrot cake cookies, chocolate zucchini bread, and sweet potato cake. I consider my healthy carrot cake to be the pinnacle of my career, that is, until I came up with my healthy carrot muffins! Okay, maybe that was an overstatement, but I promise these muffins are that good! They’re light and fluffy like any good muffin, but the carrots add moisture and a sweet flavor that takes them to another level.
Why I love this recipe
They’re actually healthy. They’re naturally gluten-free and refined sugar-free. Made in one bowl. So clean-up is quick. Fun to customize. I added walnuts and raisins to mine, but you can do what you please. Kid-approved. I know plenty of kids and adult picky-eaters who say they don’t like carrots, but they always come back for seconds.
Ingredients needed
For the muffins:
Almond flour. I tested blanched almond flour and almond meal, and I preferred the texture of flour. Almond meal is too coarse and makes for crumbly muffins. Baking soda. Gives the muffins some rise and fluffiness. If you don’t have baking soda, you can add half the amount of baking powder. Cinnamon and allspice. Essential spices for any good carrot recipe! Coconut oil OR butter. I used melted coconut oil to keep it dairy-free, but unsalted butter or vegetable oil can be used. Eggs. Room temperature eggs. Maple syrup. Adds essential sweetness and moisture. Grated carrots. What is carrot cake without shredded carrots? You’ll use a full cup for these muffins. Walnuts. Optional, but it gives the muffins some added crunch. Raisins. Also optional, but I like the taste and texture of half-baked raisins. Vanilla extract. A must for any good muffin.
For the cream cheese frosting:
Cream cheese. For this recipe, I preferred low-fat cream cheese to keep things light. Greek yogurt. Extra protein. Use non-fat and plain yogurt. Maple syrup. For sweetness.
How to make healthy carrot muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven to 180C/350F. Grease a 12-count muffin pan and fill it with muffin liners. Step 2- Mix. In a large mixing bowl, stir together the dry ingredients. Whisk in the wet ingredients, except the carrots and mix-ins. Fold in the shredded carrots and mix-ins. Step 3- Bake. Pour the batter into the muffin tin and bake for 20-22 minutes or until a toothpick comes out mostly clean. Step 4- Frost. Beat the cream cheese, yogurt, and maple syrup until fluffy, then frost the cooled cupcakes.
Arman’s recipe tips
Make them oil-free. Use equal portions of unsweetened applesauce or mashed banana. The texture of the muffins will be a little dense but still delicious. Add more spices. Try nutmeg, pumpkin pie spice, or one teaspoon ground ginger for a subtle heat. Enhance the flavor. Fold in one teaspoon vanilla extract and a dash of sea salt. Make a thinner glaze. Whisk unsweetened almond milk into the frosting until it thins out, then drizzle it over the muffins.
Storage instructions
To store: Leftover muffins should be stored in an airtight container in the fridge for 4-5 days. To freeze: Transfer muffins to a freezer-safe container and freeze for up to three months.
Frequently asked questions
More healthy muffin recipes to try
Yogurt muffins Almond flour pumpkin muffins Healthy blueberry muffins Protein muffins
