Healthy Carrot Cake Muffins are a simple, yet delicious recipe that can be enjoyed as dessert or a snack. They're an easy recipe that you can bake in 30 minutes. These muffins have the classic carrot cake flavor, but are dairy and refined sugar free, plus I've included a gluten free option as well!
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These healthy, homemade carrot cake muffins are sure to become a staple Spring recipe! They're full of that traditional carrot cake flavor, but this recipe is way healthier.
These muffins are naturally dairy free, refined sugar free, and I've even included a gluten free option for those who need it.
Another reason I love this recipe, is because it's so simple! Whisk the dry ingredients, whisk the wet, fold everything together, and bake. It's really that easy, and they're done from start to finish in under 30 minutes.
You can enjoy homemade carrot muffins as a healthy snack, or spoon over a vanilla glaze and have yourself a tasty little dessert. And if you truly LOVE carrot cake, you can also make my carrot cake overnight oats for breakfast in the morning!
Carrot Cake Muffin Ingredients
*Full ingredients list and measurements can be found in the recipe card below*
- Flour: Use a good quality all purpose flour like King Arthur. You can also substitute with a 1:1 gluten free flour if needed.
- Leavening agents: You will need both baking powder and baking soda to help the muffins rise
- Spices: There's quite a few spices in here, but that's what gets that classic carrot cake flavor! You'll need cinnamon, nutmeg, ginger, cloves, salt, and vanilla.
- Banana: I use a mashed banana to add a little bit of fiber as well as reduce the amount of oil needed in these muffins.
- Oil: For oil, I like to use avocado oil because it has a neutral flavor.
- Egg: This recipe calls for 1 large egg, and it's best if it's at room temperature.
- Maple syrup: I like to use maple syrup in the batter so I can make these muffins healthy and refined sugar free.
- Milk: This recipe calls for almond milk mixed with white vinegar to "sour" it. The vinegar reacts with the baking soda and helps them to rise.
- Carrots: These wouldn't be carrot cake muffins without carrots! I like to shred my own because sometimes the pre-shredded carrots from the store don't add enough moisture.
- Raisins: Raisins are an optional ingredient, but I like the subtle sweetness and texture they add.
Ingredient Swaps and Substitutions:
- Gluten free: To make these gluten free, you can substitute the all purpose flour with a 1:1 gluten free flour blend that contains xanthan gum.
- Oil: Substitute the avocado oil with melted coconut oil, olive oil (will have a slight flavor), or other neutral oil.
- Maple syrup: You can use honey in it's place
- Milk: Another non-dairy milk will work as well as whole milk
- Raisins: Omit them entirely, or fold in toasted, chopped walnuts or pecans
How To Make Healthy Carrot Cake Muffins
1. Preheat the oven to 350 degrees F and line a muffin pan with 10 paper liners
2. In a medium sized bowl, whisk together the dry ingredients and set aside
3. In a large mixing bowl, combine the mashed banana, egg, maple syrup, oil, almond milk, and vanilla extract until well combined.
4. Next, add the dry ingredients to the wet ingredients and mix until just combined. Fold in carrots and raisins, and mix just until there are no traces of flour.
5. Fill each muffin liner to the top with the batter, and bake for 16-18 minutes, or until a toothpick comes out clean
6. Take the carrot cake muffins out of the oven and let them cool in the pan for 10 minutes, before turning onto a wire rack to cool completely.
Diet and Allergy Friendly Variations
Gluten Free: Use your favorite 1:1 gluten free flour blend instead of all purpose flour.
Dairy Free: As long as you stick to the recipe and ingredients listed below, the muffins are dairy free.
Vegan: You would need to substitute the egg with an egg replacer like a flax egg. I have not tested this method and cannot guarantee the outcome. If you try it, please comment below.
Alternative Mix-In Ideas
I like to fold raisins into the muffin batter because they add a nice subtle sweetness. You could also add chopped, toasted nuts, shredded coconut, or finely chopped, dried pineapple, or even white chocolate chips.
Expert Tips For The Best Carrot Cake Muffins
- High quality flour: Whenever I'm baking I like to use a good quality flour, like King Arthur. It always delivers delicious baked goods and isn't clumpy like other brands.
- Quality spices: Just like the flour, spices are something I'm picky about because they can make or break a recipe. I like to use quality spices for the BEST flavor possible. (quality doesn't always mean expensive, I usually buy store brand and found they have better flavor than name brands!)
- Don't overmix: When combining the dry and wet ingredients together, don't overmix them. You want to fold the batter just until there are no traces of flour so you end up with light and fluffy muffins.
- Grate your carrots: Don't rely on pre-shredded carrots from the store, they don't add enough moisture. I like to peel and grate my own carrots, it's an extra step but it's worth it.
- Use paper liners: I highly suggest lining your muffin tin with paper liners so that your carrot cake muffins don't stick.
- Make ahead: These muffins will stay good for up to 4 days, so you can make them ahead of time if you're planning on serving!
- Add a glaze: I've included a lightly sweet vanilla glaze in the notes of the recipe card if you want to add it.
How To Store Carrot Cake Muffins
Storing: Store leftovers in an airtight container at room temperature for up to 4 days. You can keep them in the fridge for up to 1 week, but the muffins will dry out faster.
Freezing: If there's too many for you to eat in one sitting, these carrot muffins also freeze wonderfully! Wrap them individually in aluminum foil, them place into a freezer safe bag and freeze for up to 2 months.
If you want to glaze your muffins, don't freeze them glazed. Thaw first, then freeze.
Recommended Tools
Try These Other Muffin Recipes!
- Pumpkin banana muffins
- Gluten free blackberry muffins
- Starbucks' blueberry muffins
- Dairy free blueberry muffins
Did you make this recipe? If so, I'd appreciate you leaving a comment and star rating down below. Also, follow me on Instagram @coleinthekitchen and tag me or use #incoleskitchen so I can see what you make and share it!
PrintHealthy Carrot Cake Muffins
Healthy Carrot Cake Muffins are a simple, yet delicious recipe that can be enjoyed as dessert or a snack. They're an easy recipe that you can bake in 30 minutes. These muffins have the classic carrot cake flavor, but are dairy and refined sugar free, plus I've included a gluten free option as well!
- Prep Time: 10 Minutes
- Cook Time: 17 Minutes
- Total Time: 27 minutes
- Yield: 10 Muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
Wet Ingredients:
- 1 large mashed banana (about ⅔ cup)
- 1 large egg
- ½ cup maple syrup
- ¼ cup avocado oil
- ¼ cup almond milk mixed with ¼ teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with 10 paper liners
- In a medium sized bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and ground cloves. Set aside
- In a large mixing bowl, combine the mashed banana, egg, maple syrup, oil, almond milk, and vanilla extract until well combined.
- Next, add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Fold in the grated carrots and raisins, and finish mixing just until there are no traces of flour left.
- Fill each muffin liner to the top with the carrot cake muffin batter, and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean
- Carefully take the muffins out of the oven and let them cool in the pan for 10 minutes, before turning them out onto a wire rack to cool completely.
Notes
SIMPLE VANILLA GLAZE: In a small mixing bowl, whisk together ½ cup powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2-3 tablespoons of non-dairy milk. Spoon over cooled muffins and let harden.
- High quality flour: Whenever I'm baking I like to use a good quality flour, like King Arthur. It always delivers delicious baked goods and isn't clumpy like other brands.
- Quality spices: Just like the flour, spices are something I'm picky about because they can make or break a recipe. I like to use quality spices for the BEST flavor possible. (quality doesn't always mean expensive, I usually buy store brand and found they have better flavor than name brands!)
- Don't overmix: When combining the dry and wet ingredients together, don't overmix them. You want to fold the batter just until there are no traces of flour so you end up with light and fluffy muffins.
- Grate your carrots: Don't rely on pre-shredded carrots from the store, they don't add enough moisture. I like to peel and grate my own carrots, it's an extra step but it's worth it.
- Use paper liners: I highly suggest lining your muffin tin with paper liners so that your carrot cake muffins don't stick.
- Storing: Keep any leftovers in an airtight container at room temperature for up to 4 days.
Keywords: carrot cake muffins, healthy carrot cake muffins, carrot cake muffin recipe
Tallie says
LOVED these!! I definitely recommend adding the glaze if you want something sweeter, but the plain muffins are great for a healthy snack👍🏼
★★★★★
Nicole Radcliffe says
Yes, I agree that the glaze is good for if you're craving a sweeter muffin!