You’re packin’ these muffins with 2 cups of shredded carrots + tons of crunchy goodness and i’m telling you, they pair beautifully with a cup of coffee in the morning. Thank you! After reading all the amazing reviews I can’t wait to make them. Add a bit of whipped cream cheese to top them and you think you are eating carrot cake. I wouldn’t be surprised if I found a few crumbs around the keyboard later. Maybe English tins are smaller than in the US…, I’m eating one right now Going to share these, thank you so much! I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. I heart them so. If you would like to use all whole wheat flour for this recipe, I suggest replacing the 1 cup of all purpose with 3/4 cup of whole wheat flour. . Highly recommended! But muffins like these healthy carrot cake muffins have a special place in my heart. 10 out of 10! You can’t just swap cake mix for muffin mix. These are so delicious! Seriously love this recipe. It’s flax seeds with a little water and let it sit for several minutes to conjeal. And they're healthy. J’avais envie d’un carrot cake healthy. Making my 3rd batch now in 2 weeks. Did they really? Many vegan recipes call for flax eggs. Thanks for sharing and all your kind words! How long do they usually last? Add the eggs, one at a time, beating well after each addition. I haven’t tried this before myself but it should work. Dollop and spread the frosting over the cooled muffins. You can use sour cream if you’ve got that on hand. THANK YOU!! Like a bit of crunch? Don’t have any but really want to make this! Thank you! I think the kernels of oatmeal help soak up any extra oil. Any help is appreciated. Adding a pinch of cinnamon to the frosting was a great flavor booster to the tangy yet sweet topping! I love coconut oil too! Preheat oven to 350 degrees F (175 degrees C). a healthy treat that meets the needs of even picky little eaters! Especially for breakfast. What happened! Place Medjool dates, crushed pineapples, yellow squash, banana, vanilla extract, apple cider vinegar, cinnamon, nutmeg, ginger, and allspice in a bowl and set aside for at least 15 minutes so that the dates may soften. Offers may be subject to change without notice. Thanks for replying, yes I melted the coconut oil in the microwave. On the healthy muffin front, here’s what you’ll love about these Carrot Cake Muffins: Whole Grains. Or when you roll of out bed 2 minutes before you need to be on your way to work. I will be posting this on my blog tomorrow. Used only honey (less then 1 cup) and no sugar. I absolutely love this recipe. Otherwise, feel free to try my healthy carrot cake muffins! Thank you for a GREAT recipe! I haven’t heard of this happening before so i’m assuming it something as simple as your leavening may have expired? This carrot cake banana bread can be made a day or two ahead of time! Line 12 muffin cups with paper liners or butter the cavities. The original is great but way too high in calories for a little muffin. Super good!!! I did not have pastry flour so I substituted whole wheat and white AP flour. Omg I love this recipe, the base recipe you can use to make any other kind of muffins. I found your recipe today and made these muffins. I’m so glad you guys enjoyed these muffins. Hope this helps! I’ve only tried the recipe as muffins and am not certain whether the recipe would adapt well for a loaf. They taste really good though. Hi there. Add the grated carrots. . In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Not sure how it would work out in this recipe, but it’s an option if you’d like to try! Used the homemade Japanese Plum sauce instead of apple & extra carrots. If I was ever forced to choose between a bagel or a muffin, first of all, that would be a major life decision, and secondly, i’d jump for the muffin. I can serve them to my 96 year old mother and know she’s getting good nutrition. This will be a staple at our house. Have you tried to do this? Love hearing that they’re kid-approved! That was way too high for me so printed off the recipe, made some changes, plugged the info in to a calorie calculator and came up with a muffin for 110 calories !!! And I absolutely love, going to try it out tomorrow!!! Once removed from the oven, set the muffin pan aside for 5-10 minutes. We … I put them on a paper towel to absorb some of it. Great flavour combination . I also added 1/2 cup of powdered buttermilk and 2 tablespoons of flax/chia seed mix,and the greek yogurt was vanilla flavour. These are very good muffins. Kids loved them! Yes absolutely! I know, I know that word. Oh and of course, Happy early birthday!! Use a non stick muffin pan. PS: If you ever make a gluten-free version, i would love to try it. Hi there again! Bravo! When I make these carrot cake oatmeal muffins for toddlers, I like to make them mini muffin … Nutritional facts are for 1/16th of the recipe using ⅔ cup coconut oil. Cinnamon, nutmeg, and ginger all team up to give them great flavour and then there are the add-ins: shredded carrots, raisins, and walnuts . https://realfoodhappyhome.com/healthy-carrot-cake-muffins-recipe Sooooooo yummy! Thanks in advance. So easy, healthy, and delicious! I am wanting to try these muffins Tomm. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone -. And no, I can never eat just one! People LOVED them. Preheat oven to 350°. What a great dessert! https://www.yummly.com/recipes/healthy-no-sugar-carrot-cake 25 févr. I didn’t even think of that. A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. if I was to make these using a mini muffin pan, what would be the cooking time? A whole heck of a lot better than the stale coffee shop version, perfect! I am so making this. all time fav. This post may contain affiliate links. Add the remaining flour mixture; fold until just incorporated (some lumps can remain). My muffins turned out great. . I’m a lazy baker and I don’t sift my dry ingredients, so I have patches where carrots have turned green. I’m so glad you’re going to give these carrot cake muffins a try! Hi. If you do not have a non stick muffin pan, make sure to grease your tins or liners. These carrot cake muffins are made with plenty of carrot seasoned with cinnamon, vanilla, and a touch of nutmeg. I substituted 1/2 cup 0-calorie sweetner and a few tablespoons of mollasses for the brown sugar and added more grated carrots instead of coconut. These carrot coconut muffins are super soft and flavorful, and have the perfect hint of sweetness without giving you the sugars. As an Amazon Associate I earn from qualifying purchases. Did not have enough carrots, so used also a banana and an apple. Here’s a given, the carrots are the star of the show but then we use plump raisins, crunchy walnuts, and shredded coconut to add lots more flavor. The oats are a nice touch, I like the crunch. Our family loves these Healthy Carrot Cake Chocolate Chip Muffins. One thing, the mixture made a lot more muffins than I was expecting, I’d doubled the mix and in fact I made small loaf cake from it as well as 24 cup-cake muffins and 6 mini muffins. I also forgot to add the oats. https://www.morganmanagesmommyhood.com/healthy-carrot-muffins I am glad I found this recipe. Hi Debra, I haven’t tried this myself, but the general rule of thumb is that 1 cup of all purpose is replaced by 3/4 cup whole wheat with the addition of 2 tablespoons of liquid. 198 calories; protein 5.2g; carbohydrates 32.8g; dietary fiber 2.8g; sugars 17.9g; fat 5.5g; saturated fat 1.2g; cholesterol 34.6mg; vitamin a iu 2368.5IU; vitamin c 1mg; folate 13mcg; calcium 70.1mg; iron 0.5mg; magnesium 12.8mg; potassium 114.1mg; sodium 201mg; thiamin 2.2mg; added sugar 15g. I love that they are lightly sweet and so very moist. It shouldn’t make a huge difference in taste. Your recipe produced 14 muffins of which only 5 are left so that’s a very good sign!! You can make a batch and store it. I seriously underestimated how deliciously moist these cupcakes would really turn out to be without the use of butter. This post may contain affiliate links. These are great ideas for others to try too. I’m so glad you love them! Wow, they are seriously fabulous! My kids don’t like nuts or raisins in baking so I substituted with mini-semi-sweet chocolate chips and WOW! Design by Purr. Super moist and healthy carrot cake muffins are my jam! Love that the muffin top pan makes healthy ‘cookies’ for the kiddos! While looking for a carrot cake muffin recipe I came across yours. For even healthier carrot cake muffins, you could cut the sugar by up to half, or use a substitute like Xylitol or Stevia instead. Thanks Marzia! However, here are a few ways you can store this healthy carrot cake: Store carrot cake at room temperature in an airtight container or covered in plastic wrap for up to 4 days. Will def make these , Thanks Adrianne! These muffins are fantastic! Everyone gobbled them up! Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. So use a total of 1 3/4 cup whole wheat flour. Transfer to a wire rack; let cool completely, about 20 minutes. . The apple sauce helps reduce the amount of sugar we add in these muffins and that’s ALWAYS a good thing. Today, more Americans than ever—a staggering 50 million people—are experiencing hunger. Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. Also, I used Bobs GF 1:1 Baking Flour, and I omitted the coconut (my kids dont like it). Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. I promise you wont be disappointed! Be it chocolate, lemon, blueberry, or banana. Bake for 20 - 23 minutes or until a tooth pick inserted in the center comes out clean or with just a few crumbs. Thanks for this recipe, it is delicious I am definitely making this for my birthday! In another bowl, combine the oil, carrot juice, eggs and vanilla with a whisk. Also reduced the sugar to 1/2 cup as I don’t like muffins to be too sweet, and they have come out perfect. I like the idea of a healthy carrot cake muffin, as most carrot cake recipe call for quite a lot of sugar and butter. I used butter instead of coconut oil bc I didnt have any. ? Hope that helps! Hmm. Love these muffins! Next time I will reduce the amount to 1 teaspoon and also add 1 teaspoon baking powder to help them rise. Set aside. I also used canola oil in place of coconut oil as suggested. I’ve been meaning to dabble with GF flour for some time now but just haven’t gotten around to it. In fact, I heart them to the maxxx. Unsaturated Fat 0.1 g. Cholesterol 1.1 mg 0%. The almond milk will help keep the muffins moist since you’re using all whole-wheat flour. =). a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. The oatmeal  on top adds to the taste and the look. I’d always used the microwave before to turn it into liquid form, but I prefer not to use microwaves so I’ll be doing that from now on instead. One summer my sister went crazy for carrot cake. She also substituted garbanzo flour (yes, she has a grinder), which increased the protein, as well as made it a little less “gluten-ey” for those that have to watch such things. 16 Healthy Carrot Cake Recipes | Skinny Mom – Site name, 2 cups flour (I use 1/2 whole wheat and 1/2 AP), 1/2 cup EACH shredded sweetened coconut, raisins, AND walnuts. I’m soo glad you enjoyed the muffins and that it brought you by the blog! Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Great for breakfast and kids love them! Just bring them back to room temperature on the counter for a few minutes before enjoying. Zucchini Carrot Muffins are a healthy way to enjoy your morning muffin packed with veggies, whole grains, and without any added refined sugar. My husband is not a muffin fan at all, but he loved every bit of it. Hi Tanisha! Made these today and used 2/3 c red palm oil and 1/3 coconut oil. I looooved it Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. I am very much looking forward to making the muffin with the base of your recipe and my changes . I made the muffins, except with raw honey instead of brown sugar, and my husband absolutely loved them. The sweet scent of bread. Yummy- I’m bringing them to my daughter’s 4th grade holiday party and to a Pot Luck too! I just finished baking these muffins today and they turned out to be super moist & delicious like you mentioned. I have nothing against bagels. Email me and I will send it to you  and I will send it to you. I got great reviews! They were devoured will definitely made these again. When you are blending the coconut oil with the sugar, is the coconut oil at room temperature and therefore hard? Spray muffin tin with Pam. Any replacement for it??? The nutritional information is as follows: I came across this recipe and noticed it was 225 calories for a muffin. Sift together the flour, baking soda, baking powder, salt, and cinnamon. *runs through the kitchen squealing* So fluffy!!!! 5 grams of protein Mmmmm. Glad to hear you enjoyed them Anu! AND they taste like carrot cake. These Healthy Carrot Cake Muffins are a yummy snack for little ones! Thaw completely before frosting. I used apple/blueberry unsweetened applesauce as I did not have any regular applesauce. Yeah the oats add a great crunch. Have you tried coconut oil in baked goods? Could it be that I didn’t put enough oatmeal at the bottom? Will try coconut oil next time. Preheat oven to 350. Thank goodness I’ve never been forced to make such absurd decisions. Other than the oil issue, they taste great! All good ingredients in an easy to take form. I cut flour back to 1.5 c and used 1/2 c rolled oats in batter. I’m calling them ‘healthy carrot cake muffins’ because they’re made with half whole wheat flour and less sugar than traditional muffins. To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months. He’s so kooky and I absolutely adore him. Thanks Maria! Completely nut free and easily made dairy-free, vegan & gluten-free! when you make this again get the coconut oil!! Super Moist is exactly the right name. I did a quick google search and I’m seeing that softened or silken tofu often works well. The result is a moist flavorful muffin. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . I think it should work out just right. I have made it three times in the past six weeks and shared the muffins with friends. Carrot cake meets muffins in this healthy breakfast recipe. I’m adding this to my favorites. Stir until well combined. My husband is completely the opposite. Happy Sunday friends! These muffins are just 150 calories each and taste amazing. What a waste of an expensive ingredient. While I consider myself more of a cook than a baker, I love making muffins (and pie, but that’s another story).Muffins are one of the first things I ever made by … Anyway for the second batch I used 2% plain yogurt but left everything else the same, and I used half the batter for a cake and the other half for muffins, but then I gave them all away without trying that batch so can’t compare it to the first, oops. The cooking time should be between 11-15 minutes. I can’t find any whole wheat flour in the grocery. 4.96 from 23 … They pack well in school lunchboxes! This looks awesome Mar. Hope that helps! 1. Glad to hear they freeze well. If the answer is yes, then this vegan carrot cake muffin recipe has your name written all over it! ), Hi Cheryl, To Anne: I keep a smaller jar of coconut oil available which I can drop into a bowl of hot water to make it liquid. I used pecans because it was what I had and separated my eggs, using only the whites but, other than that, I stayed true to the recipe. I grated in a half cup of apple instead of the applesauce as had none and cooked for 18 minutes. mmm, I made these yesterday to check if i wanted to have them for my birthday party on sunday! Just made the muffins & they are very good, the only problem is that they seem to be very greasy at the bottom. So easy, healthy, and delicious! I took a picture but don’t do Instagram. 2 déc. I’ll definitely see what I can do about that! . tell me more! CAKE: Preheat oven to 350 degrees. Gently stir in the grated 5 grams of protein ; Fold through the dry ingredients – don’t over-mix. I also used vegetable oild instead of coconut oil. My friend made me these muffins and i loved them only problem is i found after they had dairy in then and we don’t do dairy. For some reason the carrots turned green by the next day. Beat in the yogurt and apple sauce until fully combined - about 1 minute. I just made these muffins for my kids and husband and they LOVED them! Making my Holiday WAY more delicious and fun! Can I please have the nutritional information please Thankyou x, Hi Amiee, Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. It's like a triple whammy in muffin-form. Top them with a light cream cheese glaze for a delicious snack or healthy treat! It may be the oats. If you decide to give it a try, I’d love to know how it went/ baking times , Blimey these are delicious. I just made these with sunflower oil, cranberries instead of raisins and chic chips instead of the nuts as they are for my daughter’s classmates for her birthday tomorrow. Hi Allene, depending on where you are it may be called ‘wholemeal flour’. What I love most about these muffins is that you don’t have to use mixing equipment to make them. So delicious and moist! Hi Anne, I changed the recipe to be GF but WOW soo YUMMY. More healthier muffin … What a blessing the moist, healthy carrot cake muffins have been to our family! Can you help me, after all these years? I rarely comment on recipe blog post. I didn’t melt the coconut oil since that wasn’t specified (just noted it in one of the comment replies) – worked fine. ?? 143 Comments, Posted in: Bread & Baking, Breakfast & Brunch, Cakes, Desserts, Sweet Treats, Vegetarian, Your email address will not be published. Carrot cake is usually best on the day of or the day after baking. I will definitely be making these again!!! Wait, weren’t we suppose to be talking about muffins? Just found and made these muffins today after googling for carrot cake muffins…. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Wouldn’t make another muffin without it! Made the look very professional. Mixture will be gritty and thin. Unfortunately, the recipe has only been tested as written so I’m unsure as to what would work. Still warm Couldn’t wait for them tho come out of the oven! Would be great if you could please help. You could also use 1/4 cup ripe mashed up avocado – I haven’t tried this myself but the yogurt is there to cut the oil back and the avocado serves the same purpose. ; Add rice to the bottom of the muffin … Vegetable or canola oil will work as well but I find that the natural sweetness of coconut oil lends so much flavor to muffins. Thank you very much for the recipe, this one’s a keeper! After making these muffins more than a dozen times after originally posting the recipe back in 2014, i've found that I prefer them with ⅔ cup of oil rather than the originally stated amount of '¾ cup'.