These healthy Carrot Cake Muffins pack all the delicious flavors of carrot cake in a muffin size. Made with whole grains and applesauce, these moist carrot muffins are perfect for breakfasts, snacks and desserts.

Chocolate zucchini bread, sweet potato muffins, chickpea brownies, pumpkin muffins...Up until some years ago, I would have never thought of making desserts with vegetables. My brain just couldn't process it. Sweet and savory together? Nah, that can’t simply be. But one day, my girlfriend finally convinced me to try carrot cake. Bite after bite, I ended up eating three huge slices. It was love at first bite. I liked it so much that carrot cake and carrot cake muffins are now amongst my favorite desserts.

Why are carrot cake muffins healthy?

These applesauce carrot cake muffins are not just delicious, they are also incredibly good for you. First thing first, they are made with carrots. Carrots are a great source of dietary fibers and other nutrients such as beta-carotene and vitamin A.

Besides packing in nutritious greens, this recipe uses whole grain flours and maple syrup as a replacement for refined flours and sugars. Lastly, applesauce replaces part of the oil, making the cupcakes lower in fats and calories.

What are the ingredients in carrot muffins?

This easy carrot cake muffin recipe only requires a handful of simple ingredients, you probably have everything at home. Make sure you read further, in the following lines you'll find more details about ingredients and replacements.

• Shredded carrots. You'll need to shred about 2 fresh carrots (a cup when shredded).
• Whole grain flour. This recipe uses oat flour, it is packed with nutrients and fibers. You can replace with any other flour, such as whole wheat flour, all purpose flour or spelt flour.
• Applesauce. Unsweetened applesauce makes carrot cake muffins moister and sweeter, replacing part of the maple syrup and oil.
• Egg. A large egg helps bind the batter while providing a richer flavor.
• Maple syrup. Together with applesauce, pure maple syrup sweetens carrots cake muffins healthy, without the need for refined sugars.
• Vegetable oil. I like baking with canola oil because it makes desserts moist without changing flavors.
• Milk of choice. You can use any type of milk, dairy or dairy-free. My favorites are unsweetened almond milk, soy milk, oat milk and semi-skimmed milk.
• Apple cider vinegar. This ingredient is optional but it makes healthy carrot cake muffins moister and fluffier.
• Baking powder and baking soda. Acting as leavening agents, they ensure that your cupcakes rise and get soft. Baking soda can be replaced with more baking powder, if you don’t have it.
• Flavors and spices. A teaspoon vanilla extract, cinnamon, ginger, nutmeg and a pinch of salt come together to make the best carrot cake muffins ever.

Simple swaps

• Oat flour can be replaced with any kind of flour you have at home. For healthier cupcakes I recommend whole grain flours such as wholewheat flour and spelt flour.
• Substitute unsweetened applesauce with mashed banana, pumpkin puree or mashed sweet potatoes. These are all great options, but each of them comes with its own unique flavor.
• You can use melted butter or melted coconut oil as a replacement for vegetable oil. However, you cannot omit the cooking fat. Oil or butter are needed for a moist texture.
• The apple cider vinegar is not necessary, but I highly recommend using it because it makes healthy carrot cake muffins moister and fluffier.

How to make carrot cake muffins?

Get ready for baking. Start by preheating the oven to 180°C (350°F) and preparing a muffin pan with muffin liners. In case you use apple cider vinegar (optional), combine it with milk in a glass. Stir with a spoon and set aside for later.

Shred carrots. Peel the carrots, trim the ends, and use a box grater or food processor with a grating attachment to finely shred them. Squeeze to remove any excess water.

Mix wet ingredients. In a large mixing bowl beat the egg together with applesauce, maple syrup, vegetable oil, vanilla extract, cinnamon, ginger, nutmeg and a pinch of salt. Whisk until combined, then add the grated carrots and stir well.

Add dry ingredients. Sift flour, baking powder and baking soda into the wet ingredients. Gradually pour in the milk while you mix with a spatula or hand whisk. Stir until getting a lump-free smooth batter.

Bake carrot muffins. Fill ⅔ of each muffin tin with batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the cupcakes; they are ready when a toothpick inserted into the center comes out clean.

How to shred carrots for muffins?

The first step of this recipe is shredding the carrots. For this, you'll want to start by peeling and washing them. Once you are done, use a box grater or a food processor with a grating attachment to shred your carrots very finely. After shredding, I recommend squeezing the carrots with a clean towel to remove any excess water. Many people overlook this step, but it ensures that the muffins won't get excessively moist and wet inside.

Storing carrot muffins

Before storing, let your carrot cake muffins cool completely over a wire rack or a plate. Once they have cooled, place in an airtight container and keep at room temperature for up to 3 days. For a longer storage you can refrigerate them. In the fridge, homemade carrot cupcakes last for a maximum of 4 days.

Can you freeze carrot cake muffins?

Yes, these applesauce carrot cake muffins freeze very well. To freeze, place in zipper bags and keep in the freezer for a maximum of 3 months. Thaw and reheat in hot oven before serving.

More healthy muffin recipes

• Sweet potato muffins
• Greek yogurt protein muffins
• Apple cinnamon muffins
• Chocolate banana muffins
• Flourless muffins
• Banana oatmeal muffins