Healthy Carrot Cake Muffins

Indulge in the wholesome goodness of these Healthy Carrot Cake Muffins, a guilt-free twist on a classic favorite! Made with nutrient-rich whole wheat flour, naturally sweetened with maple syrup and unsweetened applesauce, and loaded with freshly grated carrots, these muffins are packed with flavor and nutrition. A cozy blend of cinnamon and nutmeg enhances every bite, while optional add-ins like crunchy walnuts and plump raisins provide delightful texture. Perfectly moist and easy to whip up in just 15 minutes, these muffins are an ideal grab-and-go breakfast, afternoon snack, or guilt-free dessert. Plus, they’re customizable with dairy-free options, making them suitable for various dietary needs. Try these bakery-style treats today and enjoy the perfect balance of health and indulgence!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 2 large eggs
• 0.5 cup unsweetened applesauce
• 0.3 cup maple syrup
• 1 teaspoon vanilla extract
• 1.5 cups grated carrots
• 0.5 cup chopped walnuts or pecans (optional)
• 0.33 cup raisins (optional)
• 2 tablespoons milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

Step 3

In another bowl, beat the eggs. Add the unsweetened applesauce, maple syrup, and vanilla extract, whisking until smooth.

Step 4

Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.

Step 5

Gently fold in the grated carrots, and if using, the chopped walnuts or pecans and raisins, until evenly distributed throughout the batter.

Step 6

If the batter seems too thick, add in the milk one tablespoon at a time until it reaches a spoonable consistency.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.

Step 8

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	803.3 grams (803.3g)

Amount per serving	% Daily Value*
Calories	1711

Total Fat 54.10g	69%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 0.00g
Cholesterol 375mg	125%
Sodium 1982mg	86%
Total Carbohydrate 282.70g	103%
Dietary Fiber 37.30g	133%
Total Sugars 121.80g
Protein 51.60g	103%

Vitamin D 95IU	472%
Calcium 335mg	26%
Iron 14mg	77%
Potassium 2092mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 11.3%

Carbs: 62.0%