Easy Carrot Muffins (Naturally Sweetened)
This post may contain affiliate links. Please read our disclosure policy.
Healthy Carrot Muffins are the answer when you crave a spring treat but want it to be wholesome. They’re moist and tender, filled with carrots and warm flavors, and naturally sweetened, too!

Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
If you’re looking for a treat that’s wholesome, warm from the oven, and resembling something in the neighborhood of carrot cake, you’ve found the right recipe. These carrot cake muffins are naturally sweetened and perfect for grab-and-go breakfasts or snacks.
The texture is nicely dense yet light and springy. Flecked with bits of carrot and oats, these muffins are irresistible! And if you’re thinking of carrot cake, go ahead and add dried fruit like raisins or currants, too, and maybe some nuts?!
And when they’re warm from the oven and smeared with honeyed butter, the day has just become very happy!
You might also want to try similar wholesome muffins like pumpkin muffins, berry muffins, lemon muffins, or blueberry muffins.
Carrot Muffins Recipe Overview
These quick and easy healthy muffins are a breeze to make in a blender or food processor. They’re nourishing, naturally sweetened, and delicious!
- Recipe Time: 25 minutes (5 min prep, 20 min baking)
- Servings: 12 muffins
- Kitchen Tools: muffin tin, blender, box grater
What I Love About Carrot Muffins
Muffins and I go way back. There is something quite endearing about these delicious and fluffy treats in the morning.
But muffins are sometimes more like cake for breakfast than a nourishing meal. However, I won’t usually turn down those either!
These muffins, on the other hand, are a delicious combination of both. They resemble the flavors of carrot cake but use good-for-you ingredients like whole grains and natural sweeteners.
And in the spring, when I crave carrot cake, these are everyday treats I never have to feel guilty about.
I hope you enjoy them as much as I do!


Healthy Carrot Muffins Ingredients
Here, you will find a list of the ingredients needed to make these delicious carrot muffins. The ingredient measurements are in the recipe card at the bottom of this post.
- Oats: I’m using rolled oats, but quick oats will work, too.
- Flour: I love whole wheat flour, but white whole wheat will also work.
- Cooking oil: For this recipe, use your favorite healthy, neutral oil. Olive oil works great, as does vegetable oil.
- Buttermilk: If you don’t have it on hand, it’s easy to make. Add 3/4 teaspoon of lemon juice or vinegar into a measure. Add milk (or coconut milk) until the mixture measures 1/3 cup. Gently stir and let sit for 5 minutes. You can also substitute plain yogurt.
- Natural sweetener: I’m using pure maple syrup for flavor, but you could also use honey.
- Shredded carrots: I like to use a block shredder
- Large eggs
- Baking powder and baking soda for the best rise.
- Ground cinnamon plus salt
How to Make Easy Carrot Muffins
These muffins are easy to make with just a couple of steps. The blender quickly and easily creates a chunky batter in seconds. Your only real task is to grate the carrots… and enjoy!
Here is a brief overview of how to make these muffins.
Preheat the oven and prepare a muffin tin.
Preheat the oven to 350 degrees F and grease a muffin tin or line it with paper cups.
Grate carrots.
Grate carrots and blend all ingredients in a blender (or food processor).

Transfer batter to muffin tin and bake.
Transfer batter to a prepared muffin tin and bake for 18-20 minutes.

More Recipes You May Want to Try
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.


Healthy Carrot Muffins (Naturally Sweetened)
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup cooking oil like olive oil
- 1/3 cup buttermilk
- 1/2 cup pure maple syrup
- 2 cup shredded carrots (3-4 carrots)
- 2 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350℉ and grease a 12-cup standard-size muffin tin or line with paper liners.
- Grate the carrots, add all the ingredients to a blender (or food processor), and mix until the batter is chunky.
- Pour batter into prepared muffin cups. Bake for 18-20 minutes, or until the top of the muffin gently springs back when touched.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Where does the trans fat come from?
Hi Dennis, I’m not completely sure where my calculator is getting the trans fat. I am assuming, the trace amount is from the cooking oil (which I leave unspecified in the recipe). On most labels, trans fat under 0.5g is considered to have zero trans fat. Hope this helps.