Healthy Carrot Cake Muffins

Heathy Carrot Cake Muffins
Yields: 12 Servings Difficulty: Easy

Healthy Carrot Cake Muffins

Right at the top of my all-time favorite cakes (next to chocolate) is carrot cake! That’s one of the reasons why I love this healthy carrot cake muffins recipe so much. It taste like my favorite carrot cake but is a healthier version. When I am baking these muffins, the aroma fills the house creating a feeling of comfort with the smell of deliciousness. These also contain carrots (yes, 3/4 cup in one recipe) and the added protein (with the two eggs).

Making Muffins Healthier

These muffins contain no refined sugars or white flour. While there are sugars in this recipe, they a derived from pure maple sugar and fruit. I love using maple syrup for a sweetener whenever possible. It can be a bit pricey so if you have a membership at Costco, I recommend their Kirkland 100% Pure Maple Syrup. Both my husband and I love maple syrup. These muffins contain just the right amount of sweetener to enjoy them without being overly sweet. Though my husband enjoys sweets, he does not like anything overly sweet which these muffins fit perfectly. They have become a favorite muffin for each of us. These muffins are amazing fresh out of the oven or chilled from the refrigerator.

Another favorite muffin of his (and mine) are the Healthy Chocolate Chip Pumpkin Muffins.  They are an amazing combination of chocolate chips with pumpkin bread. A common ingredient to both the chocolate chip pumpkin muffins and the carrot cake muffins is our homemade vanilla extract that I LOVE. The taste is incredible and the aroma is amazing. My husband makes our own vanilla from vanilla beans from Mexico, Madagascar and Tahiti from premium vanilla beans purchased from Beanilla . Not only do they offer premium vanilla beans, they are also a wonderful small Midwest business we like to support.


0/13 Ingredients
Adjust Servings
  • Frosting (optional)


0/9 Instructions
  • Pre-heat oven to 350 degrees.
  • Prepare 12 muffin tins in pan or using paper muffin tins.
  • Stir the oatmeal, baking powder, cinnamon, nutmeg, ginger in bowl. Mix well then set aside.
  • Stir coconut milk, vanilla, eggs, maple syrup, vanilla, pineapple and carrots together until thoroughly mixed.
  • Combine the liquid mixture into the dry ingredients. Fold until thoroughly mixed.
  • By heaping spoonful, add mixture into muffin tins.
  • Bake for 30 minutes.
  • Remove from pan or tin & allow to cool on baking rack, before adding icing.
  • Once cooled, mix the sour cream with the powdered sugar, then drizzle over each muffin.


Optional add ins:  pecans, walnuts or chocolate chips.

I prefer to eat these warm, either fresh baked or heated up for a few seconds in the microwave.

Storage: Store in the refrigerator in an airtight container for up to five days. Can also be frozen for up to two months.

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