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Healthy Carrot Muffins Recipe

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4.3 from 8 reviews

These Healthy Carrot Muffins are a nutritious and delicious treat perfect for breakfast or a snack. Made with wholesome ingredients like whole wheat flour, rolled oats, and grated carrots, they are naturally sweetened with maple syrup and applesauce, making them a healthier alternative to traditional muffins. Packed with warm spices, raisins, and walnuts, these muffins offer a delightful balance of flavors and textures.

  • Total Time: 32 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 large eggs
  • 3/4 cup unsweetened applesauce
  • 1/4 cup avocado oil
  • 1/2 cup + 2 tablespoons maple syrup or honey
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats (quick oats or oat bran)
  • 1 1/3 cups whole wheat flour

Other Ingredients

  • 1 1/2 cups grated carrots (packed)
  • 1/2 cup raisins
  • 1/2 cup walnuts, coarsely chopped
  • Cooking spray (such as Misto), for greasing muffin tin

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners and spray the liners lightly with cooking spray to prevent sticking. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, unsweetened applesauce, avocado oil, maple syrup (or honey), and pure vanilla extract until well combined and smooth.
  3. Add Dry Spices and Leavening Agents: Add the cinnamon, nutmeg, baking powder, baking soda, and salt to the wet mixture. Whisk thoroughly until the batter is lump-free and well incorporated.
  4. Fold in Carrots, Oats, and Flour: Stir in the grated carrots using a spatula, ensuring even distribution. Next, add the rolled oats and whole wheat flour. Gently mix these ingredients just until combined; avoid overmixing to keep the muffins tender.
  5. Incorporate Raisins and Walnuts: Fold in the raisins and coarsely chopped walnuts evenly throughout the batter.
  6. Fill Muffin Tin and Bake: Using a regular ice cream scoop or spoon, distribute the batter evenly into the prepared muffin tin cups. Bake in the preheated oven for 24-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Do not overmix the batter once the flour is added to keep the muffins tender and moist.
  • You can substitute walnuts with pecans or omit nuts entirely for a nut-free option.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For added sweetness, drizzle a little extra maple syrup on top before serving if desired.
  • Use quick oats or oat bran as specified, as they provide a better texture than old-fashioned oats in these muffins.
  • Author: Monica
  • Prep Time: 8 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/healthy-carrot-muffins-recipe/