Healthy Carrot Muffins
These wholesome carrot muffins are lightly sweetened with honey or maple syrup, packed with grated carrots, and made with whole wheat flour. Moist, fluffy, and perfect for breakfast or on-the-go snacking.
Ingredients
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce or Greek yogurt
- 1/4 cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- Optional: 1/2 cup raisins walnuts, or coconut flakes
Instructions
- Preheat oven to 350°F. Line or grease a muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix eggs, honey, applesauce, milk, and vanilla.
- Combine wet and dry ingredients just until mixed.
- Fold in grated carrots and any optional add-ins.
- See full steps with tips & photos → https://wimpysdiner.net/healthy-carrot-muffins/
Notes
- These muffins freeze beautifully—just wrap tightly and store in an airtight bag for up to 2 months.
- You can use pre-shredded carrots, but freshly grated carrots add more moisture.
- Want more texture? Try mixing in chopped apple or a few tablespoons of oats.
- For added protein, swap in Greek yogurt instead of applesauce.