I love coconut oil too! A whole heck of a lot better than the stale coffee shop version, perfect! It shouldn’t make a huge difference in taste. Used 1 cup whole wheat flour and 1 cup oatmeal flour. It’s flax seeds with a little water and let it sit for several minutes to conjeal. This post may contain affiliate links. Thanks so much for taking the time to post this recipe, it turned out really great! My littles love them. I heart them so. You will have to beat the ingredients for longer than the directions say but the results should be just the same! I am so making this. If I dont have a mixer can I still make these? This carrot cake banana bread can be made a day or two ahead of time! Hi I’m so excited to try this recipe but for some crazy reason, I cannot see the number of eggs this recipe requires. How long do they usually last? For those who want a more tender mug cake/brownie/muffin, remove from the 15-minute mark until fluffy and cooked. May I check whether the muffins will taste good without the sweetened coconut? 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. 5 grams of protein 1. Ajouter ensuite, le lait, la compote de pomme, la purée d’amande, l’œuf, l’arôme vanille et le miel mélanger de nouveau. Thanks for sharing this recipe. I used paper liners & when I took them out of the muffin tin there was alot of oil at the bottom. I also added 1/2 cup of powdered buttermilk and 2 tablespoons of flax/chia seed mix,and the greek yogurt was vanilla flavour. Yummy- I’m bringing them to my daughter’s 4th grade holiday party and to a Pot Luck too! Very good! I came across this recipe and noticed it was 225 calories for a muffin. I seriously underestimated how deliciously moist these cupcakes would really turn out to be without the use of butter. Did I miss where you share the nutrition information (I saw that one muffin is the serving size, but I’m looking for calorie count)? Email me and I will send it to you  and I will send it to you. And my husband and I can put them along side our health drink for a breakfast that’s fast and healthy. They are so good! These muffins are fantastic! 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. Thanks for sharing and all your kind words! Don’t have any but really want to make this! Amazing! Kids loved them! I made using 1 and 3/4 cups of whole wheat flour, and added an extra 2 tablespoons of apple sauce / yoghurt to ensure the WW flour didn’t dry them out too much. They were devoured will definitely made these again. I substituted canola oil for the coconut oil (cause it saved me a trip to the store) and found that the shredded cocounut gave it enough flavor. First time. Instead, I baked these moist Carrot Cake Muffins with applesauce and … ?? https://thecleaneatingcouple.com/healthy-carrot-pineapple-muffins I have made a batch in muffin top only pans so they think they are cookies Just baked at less time. Thanks Lisa! I also found the 2/3 cup of coconut oil to produce a greasy muffin. Ingredients 1 ¾ cups whole-wheat pastry flour 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon baking soda ¼ teaspoon ground ginger ¼ teaspoon salt 2 large eggs ½ cup unsweetened applesauce ½ cup light brown sugar ¼ cup granulated sugar ½ cup plain whole-milk Gre… So delicious and moist! My 10-year old daughter, who is the pickiest eater, loves them. I like the idea of a healthy carrot cake muffin, as most carrot cake recipe call for quite a lot of sugar and butter. Yes absolutely! https://realfoodhappyhome.com/healthy-carrot-cake-muffins-recipe Did you forget to put the oatmeal in the bottom of each first? Feroza, you can add an additional 1/2 cup of greek yogurt in it’s place. 40 minutes Super easy . I know, I know that word. I am glad I found this recipe. Just tried the recipe, tastes great but every muffin hole has a puddle of coconut oil in it when I took them out of the pan. The flavor of these muffins is so warm and delicious. These muffins can be made without the ginger powder! Thanks for a great recipe! It seems like it might just be too much flour (since you mentioned the batter was really thick.) Yum!! Thaw completely before frosting. The oatmeal  on top adds to the taste and the look. Just made the muffins & they are very good, the only problem is that they seem to be very greasy at the bottom. I made the muffins, except with raw honey instead of brown sugar, and my husband absolutely loved them. Thank you for a GREAT recipe! What a great way to serve carrot cake – as a muffin! I looooved it Sodium 65.0 mg 3%. 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 !!! You can use sour cream if you’ve got that on hand. We’re just moving recipes over into a new format! Thank you! There’s just something about a warm muffin. Let me know if you experiment with other ingredients. Love the oatmeal on top (didn’t use coconut). I didn’t melt the coconut oil since that wasn’t specified (just noted it in one of the comment replies) – worked fine. thanks for this great recipe! Thank you! The nutritional information is as follows: … I could not find whole wheat flour from the grocery so I used APF all the way, total of 2 1/3 cups of APF. They’re soft, fluffy and not a dry crumb in sight. Set aside non-stick muffin pan. I did add 1/2 Tbsp more cream cheese bc I wanted more of that flavor. They pack well in school lunchboxes! Great recipe! And no, I can never eat just one! Freeze well too, Would I be able to use the same recipe, with exact ingredients to make a loaf or cake? If not, just simply omit it. Any help is appreciated. They are delicious! I hadn’t mentioned the nutritional fact for these muffins in the blog post, but i’ll list them for you below! Add a bit of whipped cream cheese to top them and you think you are eating carrot cake. Thank you so much! You can substitute all purpose flour if you’d like, replace the whole wheat flour with 1 cup + 2 tablespoons all purpose flour. 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. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. I haven’t heard of the carrots turning green before. Delicious bakery-style muffins that taste like coconut-kissed carrot cake! Hope that helps! I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. Use of this site constitutes acceptance of our, 15 Easy Citrus Vinaigrettes That Will Make You Love Salad Again, 22 Comforting Irish Recipes That Are Perfect for St. Patrick's Day, Nutrition Hi Kirstyn, I brought my dear friend and neighbor, Jacy, Macadamia nuts from my recent trip to Hawaii. I’m so glad you’re going to give these carrot cake muffins a try! https://www.joyfulhealthyeats.com/healthy-carrot-cake-muffins These also freeze well so if it’s just you and the cat (or in my case, just me on the weekdays) pop them in the freezer in zip top bags and just zap them in the microwave when that 3 o’clock hunger strikes. Since the recipe makes 16 muffins and I don’t like baking partial pans – I filled my 12 muffin pan and (1) 3″x5″ mini loaf pan – both delish and great texture – the loaf pan took an extra 10-12 mins. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone -. These carrot cake muffins are absolutely perfect. Also, I used Bobs GF 1:1 Baking Flour, and I omitted the coconut (my kids dont like it). Stir until well combined. btw, my little guy loved sprinkling the oats on the bottom of tops of the muffins….lovely touch! The flavor and moisture of these muffins are partly due to it. These look perfect for this time of year, and for my non New Years Resolution (I’ll never keep actual resolutions!) Wow, macadamia nuts sound like they would be absolutely amazing in these muffins! Is that a thing, binge listening? After reading all the amazing reviews I can’t wait to make them. And friends, when I say these muffins are SUPER MOIST I mean it. In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Start checking at 9 minutes. Omg I love this recipe, the base recipe you can use to make any other kind of 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. Very excited in anticipation. The muffins should taste fine without the sweetened coconut flakes. It’s a famous secretly healthy dessert because it does not taste healthy! All Right Reserved. Therefore I want to know, is it more healthy? 34 grams of carbs Preheat oven to 350 and line a muffin tin with 12 muffin liners In stand mixer cream together margarine with sugars until light and fluffy. You Might try flax eggs as a substitute for the eggs. "Healthy" bakery muffins can hide plenty of refined flour and sugar. Servings In Recipe: 36. I would reduce this to 1/2 cup coconut oil next time (perhaps even less). Reply. And the egg whites are a great idea as well. So good! Preheat oven to 350. 143 Comments, Posted in: Bread & Baking, Breakfast & Brunch, Cakes, Desserts, Sweet Treats, Vegetarian, Your email address will not be published. My husband is completely the opposite. Thank you so much! Thanks for the time on the mini loafs, so helpful! I love it. this link is to an external site that may or may not meet accessibility guidelines. Many vegan recipes call for flax eggs. 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. EatingWell may receive compensation for some links to products and services on this website. I found your recipe today and made these muffins. 7.5 grams of fat. This post may contain affiliate links. Beat in the yogurt and apple sauce until fully combined - about 1 minute. If the answer is yes, then this vegan carrot cake muffin recipe has your name written all over it! Sprinkle half the oats on the liners, set aside. Oh and of course, Happy early birthday!! Your email address will not be published. You can plug the recipe into myfitnesspal.com to get the sugar content per muffin. I just finished baking these muffins today and they turned out to be super moist & delicious like you mentioned. I’m so glad you enjoyed it, Sarah! There is lots of research that shows that it can help reduce the risk of heart disease, benefits for the skin, aids in weight management, and also helps with immunity and digestion. These are also loaded with tons of shredded carrots, coconut, and plump raisins. The original recipe also called for '½ tablespoon of cinnamon' instead of the 2 teaspoons that i've updated it with. . I used 1 cup all purpose flour and one cup of whole wheat. 7.5 grams of fat. I am very much looking forward to making the muffin with the base of your recipe and my changes . He won’t even think about anything sweet until he’s had his ‘real’ also known as savory breakfast + coffee. Or spray the insides with cooking spray. Thank you very much for the recipe, this one’s a keeper! All good ingredients in an easy to take form. I’m obsessed. . These are awesome! These healthy carrot cake muffins are perfect for breakfast or a clean eating dessert! 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. Offers may be subject to change without notice. I used butter instead of coconut oil bc I didnt have any. If you do not have a non stick muffin pan, make sure to grease your tins or liners. Perfect for breakfast or the lunchbox and sweet enough to taste like a treat. What a great dessert! I’ll definitely see what I can do about that! You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Also, Add in about 3 tablespoons almond milk along with the rest of the ingredients. I’ll give a shout out to ya! Especially the sesame ones with a swirl of veggie schmear on it when it’s all toasty. You can’t just swap cake mix for muffin mix. Hi Christina, Happy baking! This provides a nice added crunch to the muffins plus it makes the tops look so much prettier, dontcha think? I grated in a half cup of apple instead of the applesauce as had none and cooked for 18 minutes. For even healthier carrot cake muffins, you could cut the sugar by up to half, or use a substitute like Xylitol or Stevia instead. Hmm. AND they taste like carrot cake. Now I wanna try the other recipes on your blog since this one turned out so well. 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. Making my 3rd batch now in 2 weeks. Design by Purr. These turned out AMAZING. I used 1/2 cup raw sugar and 1/4 cup honey, again partly because that’s what I had, and I also like baking that’s on the less sweet side. A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! 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. Super Moist and Healthy Carrot Cake Muffins. You can look it up on the internet to get the exact measurments. . Pingback: 16 Healthy Carrot Cake Recipes | Skinny Mom – Site name, I’ve been searching for a healthy carrot cake-like muffin recipe. I doubled the recipe and used 1 cup coconut flour and pumpkin seeds instead of nuts for my 4 year old daughter to take to school. For those who want a super gooey mug cake/brownie/muffin, check at the 12-minute mark, and until a skewer comes out ‘just’ cooked. 5 grams of protein Glad to hear they freeze well. I rarely comment on recipe blog post. Step 3: Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”.Allow it to sit for 5 minutes. Please do let me know how you liked the muffins! Aren’t those raw oats the best? Gently stir in the grated Thanks for commenting! Thanks for the recipe, I’ll be making it again. The cooking time should be between 11-15 minutes. I’m calling them ‘healthy carrot cake muffins’ because they’re made with half whole wheat flour and less sugar than traditional muffins. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. I replaced the flour with sprouted wheat flour and raisins with dried cranberries as i didnt have the other ingredients. How much should I use if I only have all purpose flour? Dollop and spread the frosting over the cooled muffins. Top them with a light cream cheese glaze for a delicious snack or healthy treat! Just bring them back to room temperature on the counter for a few minutes before enjoying. Once removed from the oven, set the muffin pan aside for 5-10 minutes. On the healthy muffin front, here’s what you’ll love about these Carrot Cake Muffins: Whole Grains. I am unable to find shredded sweetened coconut. Calories 33 Calories from Fat 4.5 % Daily Value* Total Fat 0.5 g 1%. Instead of 1c all purpose flour, can I just use 2 cups whole wheat flour?? Nutrition Facts. Fragrant and sweet flavored, healthy Carrot Cake Muffins with Cream Cheese Frosting are perfect spring / Easter dessert. Thank you! 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. There are numerous health benefits to using coconut oil in cooking. I haven’t heard of this happening before so i’m assuming it something as simple as your leavening may have expired? I think the kernels of oatmeal help soak up any extra oil. These muffins are whole grain and refined sugar free. 225 calories per muffin Thanks again! My muffins turned out great. 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. Zucchini Carrot Muffins are a healthy way to enjoy your morning muffin packed with veggies, whole grains, and without any added refined sugar. What a blessing the moist, healthy carrot cake muffins have been to our family! ; Fold through the dry ingredients – don’t over-mix. EatingWell examines the barriers to getting healthy food and what is being done to help. Could it be that I didn’t put enough oatmeal at the bottom? Amount Per Serving. If it’s solid just measure out the 3/4 cup and zap it in the microwave for a few seconds until it becomes liquid. They smell so good in the house. =). Insert a toothpick to see if it comes out clean. I have just seen this recipe. 9 grams of fiber Mix in the vanilla. Add in oil, eggs … ? Carrot cake is usually best on the day of or the day after baking. Straight forward and super simple too. I live in Michigan so I know what you mean! My kids don’t like nuts or raisins in baking so I substituted with mini-semi-sweet chocolate chips and WOW! These muffins aren’t in the least bit dry, plus it is made with healthy fats that are good for you. Wow! 225 calories per muffin Is that the way they are supposed to be? I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.For the icing: I just used: 1/4 cup butter or margarine, 4 oz. Hi there again! Refined Sugar Free. . Divide batter evenly between muffins cups or liners. You can make a batch and store it. Never thought of that. This will be a staple at our house. I have 2 queries. They are a bit darker due to the sucanat but doesn’t matter the flavour and texture is excellent. In a medium bowl, sift together the flour(s), baking soda, cinnamon, ginger, and salt, set aside. These are awesome! Remeasure the liquid oil and make sure to only use 3/4 cup before mixing with sugar! Great for breakfast and kids love them! . Sooooo good! Especially for breakfast. Is there anything I could do about that for next time? no worries go right ahead and make ’em! Oh my, such a great recipe!!! I used apple/blueberry unsweetened applesauce as I did not have any regular applesauce. There should be a few crumbs on the toothpick but it shouldn’t have any wet batter on it. Or when you roll of out bed 2 minutes before you need to be on your way to work. It's like a triple whammy in muffin-form. The sweet scent of bread. 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. Hmm. <— toooootally not true. Honey is the only sweetener. Thank you for taking the time to circle back and leave a comment , I have made these muffins a few times now and simply love them and so does everyone who eats them. Made these muffins tonight and they are so yummy! Set aside. Any advise? Let me know how it goes! 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. I also used vegetable oild instead of coconut oil. It could be that there is more baking soda than required-I can taste it, myself, so I’ll try it with less next time. Thank YOU! I wonder if you put some oats in instead of some of the flour say 1/2 cup blended oats would it be nice? Mine turned out good except they were flat as flat muffins can be!!! I love that they are lightly sweet and so very moist. This is a carrot cake recipe you are going to use for years. That’s what I did for these muffins. I’ve only tried the recipe as muffins and am not certain whether the recipe would adapt well for a loaf. I can’t find any whole wheat flour in the grocery. So easy, healthy, and delicious! I can serve them to my 96 year old mother and know she’s getting good nutrition. They’ll harden a little if stored that way, but a quick zap in the microwave makes them nice and fresh again! They took a bit longer than expected to make but delish!! Thanks in advance. Thanks for replying, yes I melted the coconut oil in the microwave. However either amount will work. https://veganheaven.org/recipe/vegan-carrot-zucchini-muffins https://www.yummly.com/recipes/healthy-no-sugar-carrot-cake Cinnamon, nutmeg, and ginger all team up to give them great flavour and then there are the add-ins: shredded carrots, raisins, and walnuts . Quick on the go breakfast or a afternoon snack with my coffee! Thanks for this recipe, it is delicious I am definitely making this for my birthday! Thanks!! THANK YOU!! These are very good! It may be the oats. All 5 of my kids devoured them during after-school snack. Place carrots and oil in a food processor; cover and process until smooth. The ingredients are simple but the part that makes them special, I think, are the spices. OMG! Thank you! I will definitely be making these again!!! Thanks Marzia! I also used almonds instead of walnuts. What can we replace greek yogurt in the recipe for? Going to share these, thank you so much! Fold in coconut flakes and raisins if you'd like. Love hearing that they’re kid-approved! I changed the recipe to be GF but WOW soo YUMMY. Hope that helps! J’avais envie d’un carrot cake healthy. Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Don't over mix, about 15-30 seconds should do it! Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. thanks! I am from Pakistan and we rarely use coconut oil in our cooking. Hi Delia, Thanks Carla! 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.

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