Healthy Carrot Cake Muffins
These muffins are moist, fluffy, and so easy to make! They have the delicious flavor of carrot cake, but in muffin form. These are made with nutritious ingredients and less sugar for a healthier twist on this spring time classic!
Servings: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup neutral oil
- 1/3 cup brown sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups unsweetened applesauce
- 2 cups freshly grated carrots
- 1/2 cup chopped walnuts optional
- 1/2 cup shredded coconut optional
- 1/4 cup raisins optional
Instructions
- Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together whole wheat flour, all purpose flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
- In a large bowl, whisk together oil, brown sugar, and eggs. Then add the vanilla extract and applesauce and whisk until incorporated. It is okay if the mixture is not completely smooth.
- Stir dry ingredients into the wet ingredients until just combined. Then fold in the grated carrots, walnuts, coconut, and raisins. Be careful not to overmix. Divide the batter among the prepared muffin cups.
- Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow muffins to rest in pan for 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm or at room temperature!
Notes
If you do not have whole wheat flour, feel free to substitute all purpose flour.
For the fluffiest muffins, use room temperature eggs.