Healthy And Hearty Carrot Cake Muffins Recipe

Name: Healthy And Hearty Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour; 1 cup rolled oats; 1/2 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon; 1 cup buttermilk; 2 eggs, beaten; 1/3 cup packed brown sugar; 1 teaspoon vanilla extract; 2 tablespoons butter or 2 tablespoons coconut oil, melted; 1 (8 ounce) can crushed pineapple (gently press out excess juice); 1/4 cup shredded coconut (optional); 1 1/2 cups shredded carrots; 1/4 cup chopped walnuts or 1/4 cup toasted pepitas; 1/4 cup golden raisin

Servings: persons

1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
1 cup buttermilk
2 eggs, beaten
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter or 2 tablespoons coconut oil, melted
1 (8 ounce) can crushed pineapple (gently press out excess juice)
1/4 cup shredded coconut (optional)
1 1/2 cups shredded carrots
1/4 cup chopped walnuts or 1/4 cup toasted pepitas
1/4 cup golden raisin

1
Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
2
Mix dry ingredients in a large bowl with a whisk.
3
In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
4
Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
5
Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
6
Scoop 1/3 cup of batter per muffin into tin.
7
Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
8
Wait patiently for a few minutes before popping your muffins out of the tin!

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1 cup rolled oats, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, Healthy And Hearty Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy And Hearty Carrot Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions