Healthy Carrot Muffins are made with healthy wholesome ingredients and no sugar. These are soft, moist and flavorful! Perfect for snacks, breakfast, lunch boxes and more!
I’ll be honest, my kids aren’t the best at eating their vegetables every day. While I try to introduce them to different vegetables and not hide it every time, there is a place for sneaking in lots of veggies like smoothies, muffins, and pancakes. It’s a delicious way to enjoy veggies!
These Healthy Carrot Muffins are my new favorite way for us to get lots of carrots in our diet. And with Easter coming up, it’s the perfect snack to have around this time of year!
These Healthy Carrot Muffins are made with white whole wheat flour. I love white whole wheat flour because you get the benefits of whole wheat with a lighter texture. But you could also use half whole wheat and all-purpose flour, or just all-purpose flour.
There is no refined sugar in this recipe, which is awesome! Just applesauce and honey to sweeten it.
Plus a full cup of shredded carrots! My favorite part! You can either grate the carrots by hand on your grater or use your food processor.
My daughter was “helping” me take the pictures for this post, and she couldn’t keep her hands off the muffins! She couldn’t wait to eat it. So cute!
I like to break these in half and spread a little butter on top. It’s delicious!
Enjoy!
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Healthy Carrot Muffins
Ingredients
- 1½ cups white whole wheat flour (or half whole wheat flour, half all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons coconut oil (melted (or butter))
- ½ cup honey
- 1 egg (lightly beaten)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup finely shredded carrots
- Optional add-ins: walnuts (raisins...)
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
- Stir ingredients together until just combined. (Don't over mix).
- Fold in the shredded carrots just until combined (again don't overmix).
- Divide batter evenly among the muffin tin. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Remove to a wire rack to cool completely.
- Keep muffins in an airtight container (for about 2-3 days) Or freeze.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
These sound so good and I love how healthy they are too! Can’t wait to try them!
Thanks Lydia! I mostly just make healthy muffins now because I can’t believe how much sugar is in most muffin recipes! I hope you love this recipe as much as we do! 🙂
Do you think it would work to add a half cup of carrots and a half cup of zuchinni? Trying to get my little one to eat more veggies! 🙂
I think it would work great! Let me know how it turns out. 🙂
where are the Nutrition facts?!……
I updated the recipe to include it.
I’ve made this recipe twice now and I’m in love. So easy to make, freezes well for quick breakfasts and a great use of those big bag of carrots that are oh so cheap.
That’s great to hear! 🙂 I need to freeze these next time I make them.
I don’t have any honey. Could I either add 1/2 c sugar or just increase the amount of applesauce to substitute?
I would suggest either using 1/2 a cup of sugar or you could try adding 1/4 cup more applesauce and 1/4 cup of sugar. Let me know what you end up trying and how it goes!
I’ll have to try these. I found these by following a link from your best of 2020 post, thanks!
Perfect! You’ll love this recipe! 🙂
A good healthy snack for my grandchildren!
Perfect! My kids love it so I know it’s kid-approved!
A healthy snack for my grandchildren
I absolutely love these muffins along with my 3yr old and father who would NEVER eat a “healthy” muffin!
That’s wonderful! Isn’t it such a fabulous muffin?!
Hi these sound great, I don’t have any applesauce can I substitute or leave it out?
Definitely don’t leave it out. This recipe calls for a full cup. You can try subbing it for something like mashed bananas or pumpkin but I haven’t tried that so I am not sure how it would turn out.
Louise, I made these today with 3/4 applesauce and 1/4 cup Greek yogurt and it turned out great! I was thinking if you want to make these with just Greek yogurt and no applesauce I would add 3/4 cup Greek yogurt since it’s denser than applesauce. I also think mashed banana could work.