My dog Cookie always comes running when I pull out the vegetable peeler. I swear, she can hear it slice through the air before it even touches a carrot. Then she starts jumping up and down for carrot scraps. She can be very demanding. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest.
Cookie loved the development process for this carrot muffin recipe. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. They’re based on one of my cookbook recipes (so good!!!).
These hearty muffins are packed with grated carrots, walnuts and raisins. They have lots of texture, yet they’re still light and fluffy.
Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.
Watch How to Make Carrot Muffins
What makes these carrot muffins healthy?
Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:
- Unlike standard carrot muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.
- Protein-rich Greek yogurt replaces sour cream.
- Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)
- Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.
- Combined, you end up with hearty muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!
These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.
Please let me know how these muffins turn out for you in the comments! I’m always so eager for your feedback.
Craving more wholesome muffins? Here are a few more favorite muffin recipes on Cookie and Kate:
- Healthy Apple Muffins
- Healthy Banana Muffins
- Healthy Blueberry Muffins
- Healthy Raspberry Muffins
- Healthy Pumpkin Muffins
- Healthy Zucchini Muffins
If you’re baking for a special occasion, you’ll love my carrot cake with cream cheese frosting (it’s also naturally sweetened and made with whole wheat flour).
Healthy Carrot Muffins
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Baked goods
- Method: By hand
- Cuisine: American
Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast! Recipe yields 12 muffins.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots* (from ¾ pound carrots—about 3 large or up to 6 small/medium)
- ½ cup roughly chopped walnuts
- ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
- ⅓ cup melted coconut oil or extra-virgin olive oil**
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt***
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
*Carrot grating tips: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor.
**A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the muffins, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
***Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.
Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Make it dairy free: See buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a GF blend that works well.
Make it nut free: Skip the walnuts!
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
▸ Nutrition Information
I doubled the recipe, left out the nuts and added 1 cup of protein powder (1/2 cup for the recipe as written). Made about 100 mini muffins and they turned out beautifully. Silicone baking trays for the win.
I’m glad it still turned out, Katrina! I appreciate your review.
So I made these today and used almond flour. I forgot the nuts and I can’t get them out of the pan without them falling a part. Is it because I forgot the nuts that they are too moist and crumbly? Edible and amazingly delicious just has to be eaten with a fork out of the pan . Did I go wrong with forgetting the nuts or the sub to almond flour? 5 stars for flavor!
Hi Amanda, it would be the almond flour. It isn’t a 1:1 ratio. Oat flour would be a great gluten free option!
I usually make your healthy pumpkin muffins which are a favourite in our household, so I decided to try these carrot muffins. I followed the recipe exactly except I upped the cinnamon and ginger, and I baked them for 16 minutes at 400 degrees (after reading some of the comments about problems with the high temp), then turned on the broiler for about 2 to 3 minutes to get a crispier top with the turbinado sugar. The texture of these turned out perfect! Super light and moist with nice crispy tops. However, I find they don’t have very much taste even with the additional spices. They are just really bland. Not sure why since the pumpkin ones are so tasty and the recipe is similar.
Hi Lissa, I’m sorry to hear you found these bland. Were your spices older? That can impact the taste.
New favourite! Hubby and grandkids love them We make them weekly
That’s great to hear, Wendy!
I almost exclusively use your muffin recipes now. They are just so reliably good, with clean whole food ingredients. Love them. Sometimes, however, i need a muffin in my life and have no honey or maple syrup in the house. Any idea how it would work to use coconut sugar and add a bit extra wet ingredient? I might just try it and report back!
That’s great to hear, Jess! Thank you for sharing.
I’m going to make these today, thank you for the recipe!
I’m curious about the use of coconut oil though if these are supposed to be “healthy”. Coconut oil is 90% saturated fat (higher than butter which is about 60%) so not exactly heart healthy if consumed often. I’m all for use of whatever ingredients people enjoy, but the idea that coconut oil is a healthier alternative confuses me.
Olive oil works, decrease to 1/4 cup and make up the difference w/ apple sauce.
If you’re looking for heart healthy fat, try lard. Otherwise any fats should be used in moderation
Breakfast-ified these by halving the honey and adding half a cup of oats. Also used almond pulp leftover from making almond milk instead of walnuts. They are simply wonderful !
I’m happy you enjoyed it, Stella!
Sooooo gooood!!!!! I made a couple of slight variations, only because my family isn’t fond of raisins and walnuts, and I am fond of them;-).
I used dried cranberries, the walnuts, flour and finely ground them. I put most in the batter, saving some to sprinkle on top.
I didn’t have coconut oil so used Earth Balance melted. I also added a tablespoon of chia seeds and a wee bit more Yougurt, allowing the chia seeds to hydrate in the liquids before adding to flour mixture.
I use Convection @ 400 degrees for 15 minutes and plan on making these again and again!
Thank you for sharing how you made these, Jennifer!
Thank you, Kim! I appreciate your review.
I don’t have maple syrup. Could I replace it with some brown sugar? Would that cause any issues? And how much should I put that ?
Hi, this is best made as written. I hope you try it!
Actually today I made them exactly as it’s written, no substitution or changes. Turned out to be dark and bland. No one wants to eat them even with frosting. Don’t know what could have gone wrong :(
Hi, I’m sorry to hear that. Were your spices fresh? It sounds like the oven may have been too warm or a convection.
Do you think it would turn out alright if I prepped the batter the previous night and refrigerated it for early morning baking?
I wouldn’t recommend it. These muffins keep well left over and freeze welL!
I made these according to the original recipe. No modifications. Definitely not my thing. They are super bland.
Newly pregnant with my first baby and wanted something for breakfast that was on the healthier side but easier than scrambling eggs (which sound awful to me right now!). These are everything I wanted and more! Just don’t go in expecting “carrot cake muffins”.. these are not sweet at all – but I love that about them! As someone who was resorting to eggo waffles for breakfast this is a big step up for me and for me to find them delicious even though they aren’t sweet says a lot! The lack of sweetness allows you to be able “dress them up” in a variety of ways. So excited to have these in my freezer!
Congratulations, Courtney! I’m glad this was just what you needed. I appreciate your comment and review.
Hi Kate! I haven’t made these yet but will in the next few days. I think I might like them a little sweeter. How would I do that? Just add a bit more sugar? Thank you for your amazing recipes and helping me learn to enjoy cooking!
Hi! You could sprinkle some sugar on top if you like, or serve them with honey. Let me know what you think!
Can you pop these in the microwave straight out of the freezer or do they need to defrost first?
Hi Courtney, I prefer to defrost first. If you try it, let me know!
Wow! Made this recipe – but swapped a few things based on what I had on hand – I used gluten-free all-purpose flour, avocado oil, regular yoghourt, a little bit more carrots, and no walnuts. All other ingredients i used exactly as instructed.
Overall I used the same measurements and instructions and all came out super delicious and truly healthy! Yummy!
I did have to bake them about 20 minutes due to the gluten-free flour.
Thank you for this gem of a recipe!
I’m glad they turned out for you with your adaptions! Thank you for your review, Patricia.
Our household has allergy to walnuts, so we sub with coconut flakes (1/3 cup) – a big hit, and have repeated many, many times! Thanks!
My go to recipe for my son’s snack box. I make a double recipe, freeze the muffins and then quickly thaw them in the microwave for 30 seconds. He loves them and I feel OK about what I feed him. Win win.
That’s great to hear, Chris! Thank you for your review.
I have loved all the Cookie and Kate recipes I have made so it is now my go to site. This recipe did not disappoint! The muffins were not too sweet which is the way I like it (I use agave for sweetener). I also used avocado oil instead of coconut oil. The only thing I would do differently is lower the heat. Mine were overcooked even though I cooked them according to the directions. I forgot to check them before the timer went off and they were a little burnt on the outside. Thanks for the yummy recipe! Even my grandchildren loved them!
I’m excited you have enjoyed so many recipes! Thank you for your feedback on these carrot muffins as well, Alexandra.
Loved them! I omitted the raisins and sugar topper. So good warm!!!
I’m glad you loved it, France!
These are delicious! Easy peasy, so good, and they rose so high! Thank you so much!!
You’re welcome, Elke!
Hi Kate, I loved your recipe and just baked the muffins. Unfortunately, I do not have the measuring cups and used the internet converter for each item separately (i.e flour, carrots). The only thing I did different is that I used a tiny bit finer greater for the carrots. The toothpic was still wet after even 30 min, but I had to take them out as the top started getting burnt. Could the grater be at fault here? I will defenitelly try again. I took a small bite of the fully baked top and the taste was heavenly!!!! Greetings from Poland
I’m sorry to hear you had issues. I hope it can work out next time!
Great recipe! I added a couple of my own preferences and it turned out very delicious. My preferences were to use half olive oil/ half butter, pumpkin seeds on top, egg whites bc I was out of whole eggs, added cardamom, and a tablespoon or so of brown sugar to add more of a carrot cakey vibe. Was super delicious.. I ate a lot :)
That’s great, Danielle! I appreciate your review.
These are awesome! My toddlers love them, too. We didn’t have raisins or quite enough yogurt but they still turned out moist and delicious. I still ended up with 17 muffins. Love when that happens! They aren’t overly sweet which is what I was hoping for. Just the right touch and lots of flavor. Thank you!
Thank you for sharing, Erin!
I tried the Healthy banana bread recipe and it was absolutely delicious! I was worried about leftovers but the loaf disappeared in a day! I plan to make these next.
Can I use the same batter in a loaf pan instead of muffins and bake it longer? ( I’m a novice at biking so I’m a bit clueless)
I love the taste, but the consistency was a little gooey, and I would add more walnuts.
Hi Deliah, I’m sorry you didn’t love the result. Sounds like they may have needed a bit more time in the oven.
Have made this recipe at least 20 times – an absolute favorite of the family. (We are not big raisin folks, so we just leave those out.) I use the olive oil and maple syrup.
The batter is such an amazing texture – this is an amazingly luxurious muffin. (Sounds funny for a healthier carrot muffin, but true!)
Made these tonight and they turned out really nice! I used honey instead of maple syrup and left out the walnuts and raisins. I also upped the spices a bit as I’ve found spices can sometimes get a bit muted. I served the muffins with some vanilla ice cream when they were fresh from the oven and they made a perfect little dessert. Will definitely be making again and will be trying lots of recipes from this site I am sure! Happy baking!
I’m so glad you loved it, Ana! I appreciate your review.
Great recipe, turned out great. My feedback would be to increase (if not double) the cinnamon and nutmeg.
Made these . I added about 1/4 more Greek yogurt , 2 tbsp more honey , half tap more cinnamon, 1tsp brown coconut sugar . and a tbsp on chia seeds.
I also added pumpkin seeds , walnuts and sun the 3/4 whole grain flour for oats . I added more yogurt because I was worried the flax and oats would make them dry.
I definitely think they need more cinnamon, ginger and nutmeg . The orig recipe I found very bland.
I just made these little beauties. I didn’t have whole wheat flour so I used wholemeal spelt flour. They are absolutely delicious. Full of flavour. Will definitely make these again
Great to hear, Sheena!
Another incredibly delicious recipe! Thank you! I used a food processor to chop up carrot slices and used a little more than two cups. I also omitted the raisins since my daughters and I don’t care for them…but followed the recipe exactly otherwise. They are amazing!!
Amazing taste and consistancy, we all loved them! Even my eldest, who is no huge fan of raisins.
They reminded me of Indian halwa, or kulfi even (I might try adding pistacchios next time).
I followed the recipe and they were perfect.
My only change : I used what we call here “sucre perlé” (“pearlized sugar” ? The one used on “chouquettes” if you know what they are) instead of turbinado sugar. A bit less healthy, but very nice.
Great to hear, Marion! I appreciate you taking the time to review.
These were delicious!! I used whole wheat flour, because I had it on hand. I also chose to use olive oil instead of coconut oil. It was definitely noticeable when the muffins were fresh from the oven. At that junction, I wish I had used coconut oil (and will try that next time). Once refrigerated, the olive oil flavor wasn’t as noticeable. Thank you for this terrific, hearty muffin recipe!
I’m happy you enjoyed it, Susan! I appreciate you taking the time to review.
So delicious! Best tasting muffins I have ever made.
Great to hear, Ashely!
Delicious. Moist and not too sweet! I used pumpkin seeds which were really nice.
Make many muffins/breads from this website, love it. Concerned about using honey at high baking temp, as I think I read on another recipe that temps above 325 will burn it?
I haven’t had issues. I hope you try it!
It was an interaction with you, about a recipe for another of your muffins, maybe banana, where you say to bake at 325. I wondered why so low, and you said honey burns at higher temps but maple could tolerate 350. That’s why I was wondering at the huge temp difference between that recipe and this one. I did try this muffin, once with honey and once with syrup at 425 and then 400. Muffin tops were overdone and inside was underdone. Unfortunate. So I lowered the temp, covered them, finished cooking insides, but it’s not an ideal product. Also found spices lacking, doubling was perfect. My spices are not old. Is there a reason you go high on temp for this muffin and low on others, if not for the sweetener? I’m on a quest for the perfect muffin recipe for the plethora of carrots in my garden this fall. thanks
Hi Laura, I found there wasn’t an issue here. The carrots provide enough moisture that doesn’t cause and issue. I’m sorry you didn’t love this recipe. I appreciate your feedback.
These were delicious. Fluffy and flavorful!
I love your muffins recipes and I like making carrot cake with pineapple so could I add pineapple to this recipe?
I will make these carrot muffins soon.Thanks cookie and Kate.
I made these without the chunky stuff (nuts or raisins) as cupcakes for my elderly dad’s birthday and they were wonderful!
I paired it with your classic cream cheese frosting recipe https://cookieandkate.com/cream-cheese-frosting-recipe/
(made exactly as posted) and it was great.
I agree with some other commenters that the frosting was a bit runny, but since I made these the day before the party, I just frosted them and put them in the fridge overnight; served directly out of the fridge, and that seemed to fix the runny problem.
I’ll definitely use these recipes again. Thank you!
Excellent. Did sub pecans for walnuts, and used regular raisins. Will be making these again for certain. Very Hard to eat just one at a sitting!
We LOVE your recipes. Thank you so much for sharing.
I’m glad you are loving my recipes, Alan! I appreciate your review.
Moist, flavourful muffins. Had to use up some of the 15 lbs. of carrots (50 cents/lb. this week!) in my fridge (made your carrot soup recipe and carrot waffles as well). So much better than just chopping them up and freezing them…
Because of your recipes – (the first one was a pesto one I found online)
I’ve changed the way I cook and eat and my husband doesn’t even miss the meat! Thanks so much.
Hi! I love this recipe – I’ve made it many times for my kids and they really enjoy them. My daughter is now gluten free, so you think I could use green banana flour instead?
Hi, I haven’t tried that. I do know oat flour works here. Follow my How to Make Oat Flour
Thank you for this lovely recipe. I made it with my 2 year old grandson in mind, and my being vegan……so used flax eggs and home-made soy yogurt. I added more spices (doubled), rolled oats, chia and extra yogurt ( after reading a previous review). Perfect! my daughter who is a sweet tooth, thought it was great…not everything has to be terribly sweet.
These work better for 20 mins at 400 in my oven, but they are INCREDIBLE. I have made them a few times with zucchini and carrots and sometimes a mix of whatever I have, and they never fail! Love giving my toddler this additional serving of vegetables. Fresh ginger and nutmeg make these even better when I have them on hand. Thanks for a great recipe!
Hi I made this recipe and I followed the steps the only change I made was the oven temperature my oven tends to run hot so I set it to 400 instead of 425. After 15 minutes I checked the muffins and they still felt a bit soft. So I let them go for a couple minutes more. I took them out and when they cooled a bit I realized the outside was very nice and crunchy and cooked but the inside was still very soft can you let me know what I did wrong.
Hi, I’m sorry to hear that. Are you cooking at an elevation at all?
Thank you so much for this healthy and delicious muffin recipe. I made them today and they turned out so yummy; I especially love how they are not super sweet and how the maple syrup plus raisins give these muffins just the right amount of wholesome sweetness. Shared them with the nurses and hospital staff taking care of my dad, but only after they passed the taste test with my toddler and hubby. They all loved these muffins. Thanks again!
Definitely my favourite ever muffin recipe, back here to make it again.
I like to keep a batch of these in the freezer and take one or two out when wanted, yummy.
Amazing! I made these for a Thanksgiving bread. I used canola oil as I didn’t have coconut oil; pistachios and pecans which I had on hand in lieu of the raisins and walnuts; and half honey, half maple syrup as the sweetener.
Delicious! New family favorite! I may experiment with increased spices and adding wheat germ – just for fun!
I’ve made these a few times now, manly for my 6 year old. I’m always looking for something with low/no sugar ingredients. These are so moist and fluffy. They don’t last long in our house. Thank you for creating this recipe!
You’re welcome, Michelle! Thank you for your comment.
I subbed in cranberries for the raisins, added 1/2 cup shredded coconut (for texture and moisture) and topped with pumpkin seeds as I had them on hand. These muffins were absolutely fantastic and some of the best I’ve had! Definitely recommend this recipe. So delicious.
Great to hear, Gwen! I appreciate your review.
They turned out perfect! Left out the walnuts and did a little less maple syrup and didn’t have ground ginger. Next time may try with some mashed banana? Great consistency! Will be making these again! Kids were obsessed
Love to hear that, Danielle!
The instructions say to add eggs but I can’t seem to locate eggs on the ingredient list to determine how many. Can you enlighten me or am I just missing it.
Hi! It is right below the syrup. I hope you enjoy them!
Love this recipe! I left out the walnuts and raisins because of not wanting to go to the grocery store, it was really cold and snowy that day in Canada.
Quick question, could I use a nut flour instead of the recommended white wheat flour? Would the measurements stay the same?
Hi! Unfortunately nut flour isn’t a great 1:1. You could try my Gluten-Free Banana Bread (Made with Almond Flour).
I was really hoping these would taste like carrot cake, but they just taste bland to me. I even added some brown sugar instead of only maple sugar. They’ll be okay breakfast muffins, but they’re definitely not a treat. Texture is good though.
I’m sorry you didn’t love these muffins, Laurel! I appreciate your review.
These are absolutely delicious!!
They are now a staple in my sons lunchbox. My first batch didn’t even make it to the freezer, they were all eaten in one day!
I’m so glad they were a hit, Tess! Thank you for your review.
can I make this into a loaf/traybake?
You can try it. I would suggest starting at the same time, but it will likely need more time.
Made these with1/4 cup honey instead of maple syrup and reduced the raisins by half since I’m trying to reduce my sugar intake. I used rolled oats instead of walnuts and they were delicious :)
Hi Kate, Your recipes are always great and these look delicious! Just wondering if I could substitute Oat flour?
Hi! Yes, see my How to Make Oat Flour for substitution suggestions.
So so good!! I’m so glad I tried this recipe. It’s easy and delicious! Thank you Kate for sharing your recipe! I will definitely be making these again. Yum!
That’s great to hear, Miranda!
I made a double batch. I substituted 1 cup of carrot for finely diced apple and I used a bakers dry fruit blend instead of golden raisins. These came out great. I really liked the spice blend. Will definitely make again.
Great to hear, Ryan! I’m happy to hear you enjoyed it.
Bread came out moist and fluffy but it tastes as bland as cardboard. I’m really disappointed with this recipe. I should have made the not so healthy carrot muffins.
Any suggestions what I could do the rest of the loaf? Doubt my family will eat it.
I’m sorry to hear that. Were your spices fresh?
I’m not the cook in the family so I do not have a lot of experience baking. I made the Healthy Carrot Muffins and they turned out great. Very light and fluffy and delicious!
That’s great to hear, Fran! I appreciate your review.
I made these this morning and they are great. I didn’t have any white wheat flour, so used whole wheat. I used maple syrup and coconut oil and the flavor was so good.
I do not care for muffins that are too sweet, so these were a good balance.
That’s great to hear, Adelia!
Made these muffins yesterday and they were delicious!! I followed the recipe but left out the raisins and nuts and they turned out great!! Making them for Easter now for grand babies.
I’m excited you loved them! I hope your grandkids love them too.
The weight measurement for the carrots is incorrect. I followed this recipe using the weight measurement for the carrots and it was way too much! There was so much moisture as a result they didn’t cook – I ended up with a mushy mess. So disappointing
Hi Nicole, I’m sorry to hear that. I tested this several times. I will revisit.
The best muffins I ever made and tasted!!! I think is the yogurt that makes them so moist and soft. Crispy on top. Next time I will take them out sooner because around the muffins were caramelized. It gave it a caramelized flavor though! had left over dough for more!!!! Kate I have been following you for years before you put out your first cookbook. My best friend gifted to me and still continue to make your recipes. I am so glad to have stumbled on your page years ago. Much love and wishing you the most health and blessing to you and your family. Thank you, Alma
I’m glad you enjoyed them Alma! Thank you for your review.
These are delicious and so easy.
Great to hear you enjoy them, Kelly! Thank you for your review.
I just made these and they are really good. I had had a hard time finding a good carrot muffin recipe but this meets all my requirements.