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Healthy Carrot Muffins

These healthy Carrot Muffins are sweetened naturally and filled with fruits and veggie for a delicious and healthy morning pastry.
4.5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 231kcal
Author: Sarah McMinn


Dry Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup rolled oats
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 2 flax eggs
  • 1 rounded cup shredded carrots
  • 1 large very ripe banana
  • ½ cup non-dairy milk
  • cup apple sauce
  • cup maple syrup
  • ¼ cup coconut oil melted



  • Preheat the oven to 375 degrees F. Line a muffin pan with paper baking cups. Spray the inside of the cups with cooking oil.
  • In a medium bowl combine all the dry ingredients and set aside.
  • 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.
  • Scoop batter into prepared baking cups, filling each on to the top. Top with more walnuts if desired.
  • 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.
  • Store in an airtight container at room temperature for up to 5 days or in the freezer for 1 month.


Calories: 231kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 153mg | Potassium: 248mg | Fiber: 3g | Sugar: 8g | Vitamin A: 895IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1.4mg