Go Back
+ servings
My Darling Vegan
Healthy Carrot Muffins

These healthy Carrot Muffins are sweetened naturally and filled with fruits and veggie for a delicious and healthy morning pastry.

4 from 1 vote

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
 
Course: Breakfast, bread
Cuisine: American
Servings: 12 muffins
Calories: 231 kcal
Author: Sarah McMinn
Ingredients
Dry Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
Wet Ingredients
Mix-ins
Instructions
  1. Preheat the oven to 375 degrees F. Line a muffin pan with paper baking cups. Spray the inside of the cups with cooking oil.
  2. In a medium bowl combine all the dry ingredients and set aside.
  3. In a food processor with the shredder blade, shred 2-3 carrots. Alternatively, you can shred by hand until you have 1 rounded cup. Combine carrots with the rest of the wet ingredients. Mix the dry ingredients into the wet. Fold in walnuts.
  4. Scoop batter into prepared baking cups, filling each on to the top. Top with more walnuts if desired.
  5. Bake for 20 minutes, until a knife inserted in the middle comes out clean. Let cool on a cooling rack for 10 minutes before serving.
  6. Store in an airtight container at room temperature for up to 5 days or in the freezer for 1 month.
Nutrition Facts
Calories Per Serving: 231
% Daily Value
Carbohydrates 27g 9%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 4g 25%
Sodium 153mg 7%
Potassium 248mg 7%
Fiber 3g 13%
Sugar 8g 9%
Vitamin A 895IU 18%
Vitamin C 2mg 2%
Calcium 69mg 7%
Iron 1.4mg 8%