Healthy Carrot Cake Muffins – The Healthy Maven

Carrot Cake Muffins offer the deliciousness of carrot cake but in a convenient, portable form! Warming spices and grated carrots meet the moisture of muffins in this delicious and healthy recipe!

The Best Carrot Cake Muffins!

Over the years, I’ve shared C’s love of carrot cake. Although I personally don’t want carrot cake for my birthday (bring on the funfetti pour moi!), it’s C’s preference, so we do it on May 22nd every year. I mean, I can’t be mad that he wants veggies in his birthday cake!

And while I love a good cream cheese frosting, carrot cake just isn’t feasible or desired the rest of the year. Enter these carrot cake muffins. They’re basically the best carrot cake, but in a smaller bite and with a healthy twist. And since I’ve made my fair share of carrot cake, you can trust that these muffins have been absolutely put to the test and passed with flying colors!

Ingredients in carrot cake muffins

• all purpose flour – you could also use white whole wheat flour or gluten-free flour, but I haven’t tested it myself.
• baking powder + baking powder – To the rise.
• Spices – Cinnamon, ginger and nutmeg for the traditional carrot cake flavor
• Salt – This helps to boost the flavors, but you can omit if you’re watching your sodium.
• maple syrup – this is the sweetener I love in these carrot cake muffins. You can also use honey if you like.
• coconut oil – I used coconut oil to keep these blueberry banana muffins dairy-free, but you could use butter too.
• Almond milk – You can also use another non-dairy milk or regular cow’s milk.
• egg – 1 large egg to help muffins bind and a source of protein.
• vanilla extract – All you need is 1 teaspoon of vanilla extract to add a delicious vanilla bean flavor.
• carrot – 1 cup grated carrot, which is about 1 large carrot
• nuts – Chopped pecans or walnuts are my favorites, but feel free to use whatever you prefer or leave out if nuts aren’t available.
• raisins – wouldn’t be a carrot cake recipe without raisins!

How to make carrot cake muffins

STEP 1: MIX DRY INGREDIENTS

In a medium bowl, whisk together flour, baking soda, baking powder, spices + salt.

STEP 2: MIX + COMBINE WET INGREDIENTS

In a large bowl, whisk together maple syrup, coconut oil, almond milk, egg, and vanilla extract. Slowly add the flour mixture to the wet ingredients. Fold in the grated carrots, nuts + raisins.

STEP 3: bake muffins

Divide the batter evenly into the muffin tin. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by sticking a toothpick in the center and if it comes out clean, the muffins are done. Let cool in pan for 20 minutes before turning onto a wire rack to cool completely.

maple Cream Cheese Frosting

This maple cream cheese frosting only requires 2 ingredients!

• 1/3 cup whipped cream cheese, softened
• 2 tbsp maple syrup

Simply whip until super creamy and then spread onto the carrot cake oatmeal bars once they have cooled. This Cream Cheese Maple Frosting is seriously addictive.

Simple swaps + substitutions

These carrot cake muffins taste so delicious, but there are a few swaps and substitutions you can make if needed or desired.

Change the milk – I like unsweetened almond milk in these muffins, but any dairy or plant-based milk will do.

replace flour – I tested these with regular all-purpose white flour. I would imagine they would work with gluten free flour or whole wheat flour (for a fiber boost!), but note I haven’t tested them myself.

Swap out the coconut oil – Don’t have coconut oil or are allergic to coconuts? Feel free to substitute with butter. Just make sure to melt it.

Bake in a loaf pan – would you rather have bread than muffins? Pour the batter into a greased loaf pan and bake for 50-60 minutes.

storage + freezing

Allow these carrot cake muffins to cool completely before placing in an airtight container. Store at room temperature for up to three days if you omit the cream cheese frosting. Otherwise, store muffins in the refrigerator for up to 3 days if using cream cheese frosting.

Freeze: Do not glaze with cream cheese frosting! Store muffins in a single layer in a large Ziploc bag (you may need to use more than one bag). Take out of the freezer a few hours before eating to bring it to room temperature. Feel free to make cream cheese frosting before eating.

More healthy muffin recipes:

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