Healthy Carrot Cake Muffins

These Healthy Carrot Cake Muffins are soft, moist, and packed with cozy carrot cake flavor. Made with whole wheat flour, naturally sweetened with honey, and enriched with applesauce.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 135

Author Lily Ernst

Ingredients

1 ½ cups whole wheat flour
1 tsp baking soda
1½ tsp apple pie spice
½ tsp salt
1 cup unsweetened applesauce
½ cup honey
1 large egg
2 Tbsp olive oil
1 tsp pure vanilla extract
1 cup finely shredded carrots

Optional add-ins

½ cup raisins
½ cup unsweetened shredded coconut
½ cup chopped walnuts or pecans

Instructions

Preheat oven to 350F. Grease or line a muffin pan with paper liners. If using paper liners, lightly spray the liners with non-stick cooking spray to prevent the muffins from sticking to the paper.
In a large bowl, whisk together the flour, baking soda, apple pie spice, and salt
1 ½ cups whole wheat flour , 1 tsp baking soda, 1½ tsp apple pie spice, ½ tsp salt
Add the applesauce, honey, egg, olive oil, and vanilla. Stir until just combined.
2 Tbsp olive oil, ½ cup honey, 1 large egg, 1 tsp pure vanilla extract, 1 cup unsweetened applesauce
Fold in the shredded carrots and any optional add-ins, like shredded coconut and raisins.
1 cup finely shredded carrots, ½ cup raisins, ½ cup unsweetened shredded coconut, ½ cup chopped walnuts or pecans
Divide the batter evenly into a greased or paper-lined muffin pan. Bake at 350F for 20 minutes.

Notes

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Nutrition