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Easy and Healthy Carrot Muffins (Naturally Sweetened)

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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!

Close up side view of two carrot muffins on a plate with honey butter.

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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!

Top view of Carrot Muffin ingredients on a round wood board.

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.

1

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.

2

Grate carrots.

Grate carrots and blend all ingredients in a blender (or food processor).

Top view of grated carrots in a white bowl.
3

Transfer batter to muffin tin and bake.

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

Top view of muffin batter in a muffin tin ready for baking.

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Top side view of carrots muffins with honey butter on a white plate with more in the background.
Horizontal view of sliced Healthy Carrot Muffins with honey butter on a white plate.

Healthy Carrot Muffins (Naturally Sweetened)

Indulge in wholesome goodness with our healthy carrot muffins. Moist, tender, and naturally sweetened, these spring treats are perfect for breakfast or a snack.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings

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

Calories: 199kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 171mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3610IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Breakfast
Cuisine: American
Keyword: carrot muffins, healthy carrot muffins

2 Comments

    1. 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.

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