Elevate your muffin game with these simple whole grain carrot cake muffins! They’re perfect for kids, naturally sweet, and make a fantastic snack any time of day. Whip up a batch today and enjoy the goodness!
Carrot Cake Muffins are a delight all year round. Our recipe features whole-grain flour, grated carrots, warm spices, maple syrup, and chopped walnuts for that perfect blend of flavors.
These carrot cake muffins are reminiscent of our beloved morning glory muffins, packed with whole grains, fruits, veggies, and nuts.
Indulge in the taste of carrot cake with these healthier muffin alternatives!
Carrot Cake Muffins
Ingredients
*Wet Ingredients:*
- 1 medium mashed banana or ~1/2 cup applesauce
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 2 tablespoons melted coconut oil
*Dry Ingredients:*
- 1.5 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 cup packed medium-grated carrots moisture-removed*
- 1/2 cup chopped walnuts
*For the Glaze:*
- 1/2 cup powdered sugar
- 3 teaspoons water
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners. Set aside.
- In a large mixing bowl, mash the banana until smooth, then add the remaining wet ingredients (except for the coconut oil). Mix well and set aside.
- In another bowl, combine the dry ingredients.
- Gradually add the dry ingredients to the wet mixture until smooth. Then, incorporate the melted coconut oil.
- Fill each muffin liner about 3/4 full with the batter.
- Bake at 350°F for 16-18 minutes.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring to a cooling rack.
- While the muffins cool, mix the ingredients for the glaze. Once the muffins are completely cooled, dip or drizzle the tops with the glaze.
- Enjoy immediately or wait for the glaze to set before serving.
Notes
- If your carrots are very moist, pat them dry with a paper towel before adding to the batter.
- Store muffins in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.