Healthy Carrot Muffins Recipe

Name: Healthy Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups White Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 2 teaspoons Apple Pie Spice Mix; 1/4 teaspoons Salt; 1/2 cups Unsweetened Applesauce (Mine Is Quite Thick And Creamy); 1/2 cups Greek Yogurt; 1/3 cups Maple Syrup; 1/4 cups Oil Or Melted Butter; 2 Large Eggs; 1/2 Orange, Zested (optional); 1/2 Tablespoons Vanilla Extract; 2-1/2 cups Shredded Carrots About 4 Large; 1/2 cups Chopped Walnuts (optional)

Servings: persons

2 cups White Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
2 teaspoons Apple Pie Spice Mix
1/4 teaspoons Salt
1/2 cups Unsweetened Applesauce (Mine Is Quite Thick And Creamy)
1/2 cups Greek Yogurt
1/3 cups Maple Syrup
1/4 cups Oil Or Melted Butter
2 Large Eggs
1/2 Orange, Zested (optional)
1/2 Tablespoons Vanilla Extract
2-1/2 cups Shredded Carrots About 4 Large
1/2 cups Chopped Walnuts (optional)

1
Preheat oven to 425u00b0F (220u00b0C). Line a 12-cup muffin tin with paper liners or lightly grease.
2
Mix flour, baking powder, baking soda, apple pie spice mix and salt in a large bowl. Set aside.
3
Whisk together all renaming ingredients except carrots and walnuts, until smooth. Add wet ingredients to dry ingredients. Add carrots and walnuts and fold together just until combined. Do not over-mix!
4
Using an ice cream or cookie scoop, evenly divide the muffin batter between the prepared muffin cups.
5
Reduce oven temperature to 400u00b0F (200u00b0C). Bake muffins for 5 minutes. Without opening your oven, reduce oven temperature to 360u00b0F (180u00b0C) and finish baking muffins for another 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean. Do not over-bake or the muffins will be dry.
6
Cool muffins in the pan for 5 minutes before removing them from the pan to cool completely on a cooling rack.
7
Notes:
8
1. If you don't have white whole wheat flour, use half whole wheat and half all-purpose.
9
2. If you don't have apple pie spice mix, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.

626

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.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 2 cups White Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 2 teaspoons Apple Pie Spice Mix, and more.

Yes, Healthy Carrot 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 Carrot Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions