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).
PrintHealthy Carrot Muffins
- Author: Cookie and Kate
- 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.
Ingredients
- 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
Instructions
- 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.
Notes
*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
Denise Connelly
This is my all time favorite recipe. I add chia seeds and a tablespoon of flax also to this. I also add craisins, chopped pecans and both white and dark raisins. They are so moist!
Kate
Sounds delicious! Thank you for your comment and review, Denise. I appreciate it!
Sam
I’ve made these muffins three times. I use spelt flour + wheat bran instead of whole wheat, I reduced the maple syrup to 1/4 cup and increased the ginger, cinnamon and nutmeg to make sure the reduced sugar didn’t cause them to be bland, I used almond milk + vinegar instead of greek yogurt and I omitted the turbinado sugar. Each time, they are moist and delicious. I don’t miss the extra sugar and neither do my kids. Thanks for the great recipe!
Kate
Happy they work so well for you and with your changes, Sam! It is great when a healthy recipe can be enjoyed by all :)
Ihi
Hi! Can I use 1 c WW four, and 3/4 oatmeal? Also wondering if I can make carrot bread instead of muffins… And, since I combining carrot with zucchini because that is what is around, I’ll be sure to squeeze some moisture out!
Kate
By oatmeal, do you mean oat flour? I think that would work out pretty well in conjunction with the whole wheat flour. If you bake it as a loaf, that should be fine but it will require longer in the oven. Please let me know how your changes turn out!
Garfield Hiscock
Great recipe. I had to bake for 18 minutes. My tweaks: I dusted the raisins in the flour before I added anything else. I used coconut oil and medium unsweetened coconut instead of walnuts. I had plain yogurt on hand.
They disappeared in one sitting. :)
Kate
That is a great thing, Garfield :) Thanks for your comment!
Kate
I made the healthy blueberry muffins a couple of weeks ago and loved them! So I was really excited about trying this recipe today. The flavour is amazing but for some reason the muffins are soggy in the middle – and I followed the recipe exactly. I kept them in the oven for 5 minutes longer because after 13 mins my cake tester wasn’t coming out clean. They had risen quite nicely but sunk after I’d removed them from the oven. Should I have squeezed out some of the moisture from the grated carrot? I can’t work out what I’ve done wrong! :-(
Liz
I love your recipe, but how may I substitute for Greek yogurt?
Thanks
Kate
Hi Liz, check the recipe note on how to make these muffins vegan—you’ll find a buttermilk option there. Hope that helps!
Rachel
Baked half of the recipe into mini muffins without walnuts for kids’ lunches. Baked for 8 min. Delicious! Thank you!
Kate
You are welcome, Rachel!
Ruth
These muffins are delicious,moist and taste healthy. Looking forward to trying more of your recepies.
Kate
Thank you! I appreciate the review Ruth.
Chilli Bonbon
Another roaring success, Kate. Although I made slightly less healthy carrot cake muffins by topping them with a mascarpone, butter and sugar icing. Really tasty, moist and springy.
Kate
Love to hear that! Your additions sound wonderful. :)
Sarah
I just wanted to say that I made these vegan, and they came out really good! I did the buttermilk option (using Apple cider vinegar instead of regular vine) and didn’t add the raisins or walnuts because I didn’t have any on hand! I also forgot to add the maple syrup and they still came out super good. Moist and perfect…and kinda nice it was sugar free. Will make these again.
Kate
That’s great! Thank you, for sharing Sarah. I really appreciate the review!
Christine
How could I incorporate applesauce into this recipe?
Stefanie
Thank you for this healthy morning muffin recipe! I just made them and they came out great. I did not have coconut oil on hand so I used both olive oil and veggie oil (didn’t want to use all olive oil because I didn’t want the herbal flavor to be too strong). I can taste the herbal notes but it’s nice – not too much. I also used mostly honey instead of maple syrup, since I only had a couple tablespoons maple syrup on hand. I reduced the oven temp and adjusted the time as you recommended. These are delicious, and I don’t feel bad eating them!
Kate
I’m happy it worked out for you, Stefanie! Thank you, for the review.
Olympia
Good day,Kate!
My husband birthday is coming soon!
Can Bake the muffin butter in a 9 in pan?
R
I love this recipe! Gave them to helpful coworkers and they really enjoyed them :) The honey sub worked out fine, and I even converted the recipe to ml (I live in Sweden).
They are just like muffins that my mom would make with yogurt and honey. Thank you!!
Kate
You’re welcome! I’m happy to hear they reminded you of some from a family member.
Emilie
This recipe was a stunner. Though i made it with part kamut/part buckweat flours. A bit heavier then (which i don’t mind at all) but the flavours, my oh my! And with walnuts and raisins, it was so filling and nutricious!
I also put vegan eggs instead (1 egg = 1 tbsp flax mill & 2 1\2 tbsp watter let to sit for 10 min, This makes for surprisingly moist and yummy muffins).
**In your indredients list, isn’t it a bit nonsensical to write “white whole weat flour”?
Does such a thing even exist?
Thans a bunch!
Kate
I’m glad this worked so well for you! And yes, it is important to note that about the flour. There are a lot of variations! White whole wheat flour is simply made from wheat berries that are even more mild in flavor.
Stacey Lella
I used cupcake wrappers to make them come out of the tin more easily but they stuck to the paper. Guess that was mistake #1. I thought there was too much batter in the tins. I was afraid of overflow, so I made them smaller and made 23 instead of 12. But even with 13 minutes of cook time they were doughy inside. Added a few minutes to cook. But it didn’t help the stick factor. Taste was good. Hubby loves carrot cake so I thought this would be a good variation. It was a fail for me. Willing to try again. Thinking I did something wrong. Any suggestions?
Nicole
Can I use honey instead of maple syrup? Would it make a big difference?
Nicole
I just noticed using honey was already mentioned.Never mind ! :) Thanks!
Gina Herrera
Can I substitute the liquid stevia for coconut sugar? If so, how much? Thanks!
Sally
These are very delicious. I only baked mine 10 minutes and they were perfect, but I have a strong oven. I didn’t have walnuts so I substituted coconut. Would definitely make again!
Kate
Thanks, Sally for the review!
Brenda Lopez
I made tve muffins but I didn’t have yogurt so instead I put applesauce. They still tasted very good. Love the recipe!
Kate
Great! Thank you, Brenda.
Sherrill
You’ve done it again, Kate. These muffins are absolutely the best hands down. I have tried quite a few of your recipes and none of them has been a flop. Thank you for all your hard work experimenting with just the right ingredients.
Kate
Thank you for your kind words, Sherrill.
Flo
whatever oil you use I would recommend avoiding sunflower oil as its ration of omega 6 to omega 3 is very high. This means this promotes inflammation which is linked to all sort of nasties going from arthritis to cancer.
Kate
Thank you, Flo for your comment.
Rachel
These are my absolute go to recipe. I used them first for my daughter’s first birthday. I now make them all the time. They are so delicious and everyone loves them!
Kate
Wonderful, Rachel! Thank you for your review.
Bev Chapman
This is a regular at our house. I love how you use simple, healthy ingredients and your recipes are never short on flavour!
Bev Chapman Nova Scotia Canada
Kate
Thank you, Bev!
Sara
These muffins are fantastic! Wonderful recipe! I had not made muffins in a long time, but this recipe is easy and the muffins were perfect. I wasn’t sure about the olive oil, but I decided to trust the recipe and go for it. It gave the muffins a wonderful flavor. We have a new olive oil shop in our town. I’m going to pick up some oil infused with lavender in the next batch. Thanks Cookie and Kate!
Kate
Thank you, Sarah! I really appreciate it.
Vanesa
Made this carrot muffin and is completely delicious. It is moist, fluffy and great flavor. Great recipe.
Kate
Great to hear, Vanesa! Thanks for your review.
Caroline
This has become a staple in our house! Today we switched it up and did 1 cup of carrots and 1 cup of apples and it was awesome! Always love your breakfast ideas – thank you!
Kate
Great combination! I might have to try that, Caroline. Thanks for the review.
Laura
I made these yesterday, and wow, is this recipe a keeper! It took about 5.5 smaller sized carrots, and I used black maroo raisins. So, so good! I’m going to have to try your other healthy muffin recipes, as well. I love that the ingredients are all good for you. Thanks so much for this recipe!
Kate
Hooray! You’re welcome. I appreciate the review, Laura.
Marina
Those muffins are so good, rich and delicious! I made them 4 times already and definitely will keep making them. I substituted Pumpkin Pie Spice Mix from Trader Joe’s for cinnamon, ginger & nutmeg, and omitted walnuts. But otherwise followed the recipe. Thank you, Kate!!!!
Kate
Oh, I might have to try! Thanks for the review.
Gratia
I’ve recently had to go gluten free and have been searching for a healthy snack recipe. I came across this one today and made them. I used the bob’s red mill all purpose GF flour, and used 3/4 C plain kefir instead of the yogurt. They turned out great. I also have the bob’s red mill 1to1 flour but used the other as it is higher in fiber and protein. Thank you for this recipe and the tips for exchanges!
Kate
I’m glad it worked so well gluten free for you! Thanks for the review.
Vanessa
These were so good: I omitted the raisins and nuts because I don’t like those, but it was still great!
Kate
That’s great! Thanks, Vanessa.
Kaitlin
These were absolutely delicious! I substituted honey for maple syrup and baked them for 23 minutes at 325 degrees and they came out perfect.
Kate
Great! Thanks Kaitlin, for the review.
Núria
Hi,
I would like to make these muffins, but in Spain it is difficult to get maple syrup. Could it be replaced by raw cane sugar? Thanks.
MJ Kestner
Nice alternative to other carrot/walnut muffin recipes. I did organice whole milk with a little raw apple cider vinegar instead of yogurt. baked a little longer :)
Kate
Thank you, MJ for sharing.
Nalini
Could I make this in a regular square baking pan instead of a muffin tin? Will the texture be affected?
Meadow
These muffins are my favorite! I substituted a gluten free blend of flours and used the vegan options. They turned out great. Two questions: How would this recipe turn out if I omitted the maple syrup? Would that liquid need to be compensated somehow?
Caroline
Hi Kate! Any suggestions on how to make this recipe into a loaf or in a 9” round pan? I tried it tonight and had no idea how long to cook it for. I kept checking but the top just got darker (even with foil) and the inside seemed to not cook throughly. Please help! Do I need to change the temperature and how much longer does the cook time need to be? Thank you!!
KL
Great recipe. I topped my muffins with an apricot glaze too.
I subbed:
Honey for maple syrup
Eggs for ‘chia eggs’
Yoghurt for 2/3 cup milk + 2 tsp white wine vinegar
Muffins turned out really moist and yummy despite me making so many adjustments!
Kate
Thank you for sharing!
Melissa
Hi! Love all of your recipes, I have tried so many of them and they are always awesome. I want to make these muffins dairy free. When you say non dairy milk, do you mean that any milk substitute would work? For ex, can I use soy milk? Thanks!
Kate
Sure! I typically use almond milk, but soy should work. Let me know what you think, Melissa!
Melissa
The muffins turned out awesome!!! I am planning on trying the blueberry rendition today :)
RJW
LOVE these muffins! Doubled easily and used up a couple pounds of CSA carrots.
Kate
Thanks for sharing and for your review!
Jill
GREAT recipe! I used half white/whole wheat flour and half brown sugar/maple syrup and used coconut oil. (Skipped he nuts and raisins as a preference) supper tasty will be our go-to recipe from now on. Will add a bit more of the cinnamon/nutmeg and ginger next time as I loved these flavors. Thanks for the recipe
Kate
You’re welcome, Jill! Thanks for the review.
Carla
These worked amazingly with a few of my own swaps due to the pantry missing a few ingredients.
Rave reviews from friends for flavour and texture
Kate
Thanks for sharing, Carla!
Alissa P Deitz
it is delish! how many calories in each muffin?
Kate
The nutritional information is below the notes section. You just need to click to expand.
Leigh
Hi Kate! Can this recipe be used to make a loaf instead of muffins? I’m a bit lazy when it comes to baking and would rather just pour the whole thing into a pan and throw it in the oven :-)
Thank you,
– Leigh
Kirsten Hargis
Love this recipe!!! I used a lot of locally sourced food from here in Springfield, M. Instead of greek yogurt I used Bulgarian (I don’t really know the difference, just thought I’d try something new) and I used dried, tart cherries instead of raisins. Also, I didn’t have maple syrup so I used local honey and my muffins look awesome and taste so YUMMY! Thanks for this awesome recipe!
Kate
I’m happy to hear you could use local ingredients and that it worked well with your substitutions. Thanks for your review, Kristen!
Baltimom
I was skeptical of this as I mixed it. It looked like more carrots than batter. The result though was wonderful. I used a full fat sour cream and left out the raisins and nuts. My family couldn’t get enough! I also made a cream cheese frosting which my boys liked but they both said they were great without that. This is a keeper. Perfect for ushering in autumn.
Liz
Really enjoyed it! Thank you for all the helpful tips about modifications!
Jim
Hi Kate. I just made this recipe. They are good, but the cooking time cannot possibly be right. After 13 minutes they were still basically batter. Finally after 2 hours I took them out, even though they didn’t pass the toothpick test.
I followed the recipe exactly and there is nothing wrong with the oven. I did use 10% yogurt which probably makes a difference, but surely not that much. This is the first recipe of yours where the cooking time was not pretty much right on.
Liz
I made these without nuts or raisins, and i used plain yogurt instead of Greek because that’s what i had available…
Amazing. The flavor and texture were awesome. Had to bake them a few minutes longer but they still ended up really moist and delicious. My 4year old daughter loved them too, and she’s usually quite picky about food.
Thanks for sharing this recipe!
I’ll definitely use it again.
Kate
Hi Jim, very sorry to hear of your muffin troubles! Muffins should never need two hours in the oven; that’s a crazy long time. Are you sure your oven hasn’t been acting up? Other than that, I would suspect that maybe either the baking powder or baking soda was omitted, since those contribute to rise, or one of the wet ingredients was over-measured.
Line Dozois
They are excellent very good recipe and healthy too.
Kate
Thanks, Line!
Chadaine
I have tried so many healthier muffins and they are always dense with no moisture, but your recipes are amazing! I have been making the apple muffins every week and thought I would try the carrot and they are possibly even better and the best carrot cake I have ever tasted. Thanks so much for sharing your recipes!
Kate
Thank you! I’m happy you love these. I appreciate your review, Chadanie!
Mary
They weren’t bad and a good option for a healthy muffin.
Kate
Thank you for sharing your experience, Mary. I’m sorry you didn’t love them!
Laura
Made these yesterday and my boyfriend thinks they’re “the best muffins I’ve ever made”. Thanks!!
Kate
Win! I love it. Thanks, Laura.
Mary
These were a hit in my house! I would like to change my review from a 3 to a 5 star.
Kate
Thank you! Love that they were a hit, Mary!
Melissa
Wonderful recipe, Thanks Kate! Will absolutely be making these again.
Kate
Great to hear, Melissa!
James O'Hare
I must retract my earlier 2 star review and substitute a 5. And offer my apologies to Kate. Turns out I did indeed have an oven issue – it was only going to 250 then turning off. That is now resolved.
So I just made another batch yesterday. Wonderful! Great texture, very tasty and satisfying. I did still bake them a little longer – 22 minutes, which looked about right. I will certainly make them again.
Kate
Thanks for coming back, James! I appreciate it.
Yolanda
I made this exactly to recipe, except I used craisins instead of raisins. Your recipe is AMAZING! So delicious! And I don’t feel even a teeny bit guilty eating them – thank you! The first of yours I’ve tried, I am a cookieandkate convert now!
Kate
Thank you, Yolanda!! I appreciate it.
Heather
Just pulled them from the oven and they are DELICIOUS! Perhaps it is my oven, but I left them about 17 minutes. I did not use the Turbinado sugar and still found them sweet enough and two large carrots were enough to render 2 cups of gratings. Definitely going in my repertoire!
Kate
Thank you, Heather!
Mari Leonard
I’d love to see you combine this and your pumpkin muffin. Use pumpkin instead of oil– it would add more. Each muffin would be a veggie serving or more! And what about some apple bits as well?
Kate
That’s an interesting idea! I will think about it, Mari.
Jeanette
I want to love these so badly as I’ve been looking for a good healthy carrot muffin and I absolutely love your healthy pumpkin muffins. I made them and they came out too dense – they seem undercooked in the middle but close to burning on the outside. Any thoughts on why they would be too moist / undercooked and any fixes? I’m going to try again.
SB
This recipe should say shredded carrots not grated. Look at the photos it’s shredded. If you use your grater attachments you’re going to get a saugy batter and mess up the recipe like I did.
Kate
Hi SB! You could go either way. For grated, you need to make sure you use the right side of your box grater if using. The size of the grater, reference in the pictures. I have used this method several times with no issues. I’m sorry you had a poor experience with this recipe! Thank you for sharing.
Mari
I made these for a bake sale at an all-day fitness clinic and was very pleased. The texture is great and the muffins are hearty without tasting ‘too healthy’. I confessed to being a compulsive recipe tweaker, and I shredded one Braeburn apple and cooked it for about 10 minutes (to get some of the moisture out) before adding, but reduced the amount of oil by a Tablespoon, and they were perfectly moist. I also added cardamom. I will definitely make these again, but next time I will try 2 apples and increase the amount of spices– just a personal preference though. This is a great, satisfying light breakfast or snack; the protein fills you up and the natural sweetness is just enough, but you don’t have a sugar crash afterwards!
Kate
There is nothing wrong to getting creative! Thanks for sharing, Mari.
Vivian
I first discovered you with your healthy banana bread recipe and I just recently made these carrot muffins and they’re great! I was wondering, what’s your guide in replacing butter with olive oil? Is there a ratio that you use? For example if a recipe calls for 1 tbsp of butter is it safe to replace with X amount of olive oil? I also had the same question about replacing sugar with honey. Any tips?
Thanks!
Kate
Hi Vivian! Great question. It honestly really depends. Baking can be tricky and isn’t always 1:1. For my recipes, most times you can substitute the same amount of oil to butter. Check out the note sections for substitutions. And typically honey to maple syrup is the same.
Bobby-Jean Loevenmark
Super yummy I used Costco unsalted mixed nuts, as that was what I had available for nuts. I just love these they will be a household weekly make. Great for probably freezing and grabbing for breakfast on the go.
Kate
Love that! Great breakfast on the go option. I appreciate the review!
Olympia
I must say,this is our family favorite carrot muffin. This is my fifth time make/bake……great idea using maple syrup instead of sugar. : )
Kate
Love that, Olympia! Yes, it’s nice to use a natural sweetener. I’m really glad you liked it too!
Barbara
Your Cranberry/Orange muffins are the season’s biggest hit. Made them with regular flour and GF flour–both are delicious and so right for a great pick-me-up. I’ve used plain Kefir instead of yogurt and this worked well, and have reduced the honey to 1/2 cup while adding various nuts and/or raisins. This is a very forgiving recipe. Thanks.
Kate
Thanks for sharing, Barbara!
Tania Barnes
These were greeeat. I subbed chopped dates and coconut flakes for the raisins and walnuts. Super moist and flavorful!
Kate
Thank you for sharing, Tania!
Maggie
YUM! I’ve yet to try a recipe of yours I didn’t like. Love how healthy AND delicious these are! Will be going into my regular rotation of muffins.
Kate
I’m happy to hear both of those things, Maggie! Thanks so much for your review.
Charlotte
I know this recipe isn’t a recent one… but I just came across it yesterday and made it this morning as a loaf. So good! I followed the recipe exactly (using the almond buttermilk substitution since I didn’t have yogurt on hand); to make it a loaf, I baked it at 375 for about 50 minutes, in a greased pan. Loved it! Thank you for a great recipe!
Kate
I’m glad you came across it, Charlotte! Thanks so much for your review.
mirna
amazing recipe !!!
Kate
Thank you, Mirna!
Kathie
Another awesome healthy muffin recipe! Nice, moist and fluffy! Definitely a keeper! Made it with coconut oil and omitted the nuts since my hubby has diverticulitis. Next go around, (yes, I will be making them again) I’ll try it with olive oil. Thank you so much!
Kate
You’re welcome!
Cathy
This is honestly the best carrot cake muffin I’ve ever had. I make it with just carrots for the kids and add raisins and nuts to half the batch for myself.
I can’t believe how many carrots they are eating in this recipe!
No complaints here
Charlotte Garcia
Hi!
I made them but with almond flour and added 1/2 teaspoon of baking powder. I had to cook them longer – they are pretty mushy in the middle still and the muffins seem to have sunk after they came out of the oven… does someone have a solution for this flour replacement to make the recipe work?
Kate
Almond flour is tricky, unfortunately. I would recommend using a GF flour blend if you need to make it GF.
Dorota
These didn’t turn out tasty at all, they were not sweet at all and the baking powder was very detectable. Even my 8 year old couldn’t finish it. They look exactly like the ones in the photos but don’t taste good at all
Karen Shelton
Love the apple muffins….can’t stop eating them….yum
Kate
Love it, Karen!
Kate
Super disappointing, no taste, not a muffin more of a veggie something. Too much carrot – the yogurt makes it too wet, spices blend into nothing special except the same old
Kate
I’m sorry you didn’t love this one, but thanks for the feedback!
Shuchita Mehta
Hello
I read your recipes on daily basis. And I wanted to make this one. But we don’t eat eggs at all.. Kindly help me with this. Hown can i make this recipe without ingredients eggs.
Thanks ☺
Kate
Thanks for the support! For my recommended substitutions for various dietary needs, I put my recommendations in the notes below the instructions. Check there!
Mark
Great recipe. Made three times and everyone loved them. I opted to bake at 375 for 20 min and they turned out moist and delicious. Thank you!
Kate
Thanks for sharing, Mark!
Tina
Thank you for the recipe. They turned out wonderful and moist. I do use a stainless steel muffin pan to bake them in a non-toxic pan. Maybe this makes them even more healthy.
Kate
I’m glad you loved them, Tina! Thanks for the review.
Sarah Jones
Made them tonight with a heaping amount of carrot and yum yum!!
Kate
Great, Sarah!
Emily K
I made these today and actually used a can of carrots. Kind of crazy, but I found it in my pantry and wanted to use them in a baked good in some way. They were excellent! I baked them at 425 for 13 minutes, then at 350 for 4 additional minutes. I also added some ground flax to help absorb the additional moisture. A hit with my daughter and husband!
Kate
Thank you for sharing!
Shelley
Please help! I’m not sure what I did wrong but these were completely wet and soggy in the middle and stuck to the cake cases. I didn’t put the walnuts or raisins in as my son won’t eat them. I put the mixture in paper cake cases inside a muffin tray. Everything else I followed exactly. I took one out after 15 mins but it was mush. I left them for over 30 mins but still mushy. We LOVE the taste though so would love to get this right. Any suggestions? Thanks!
Kate
Hi Shelley, sorry to hear that! Are you sure you baked at the proper temperature? Is your oven functioning well, in general? I’m also wondering how you measured your flour—I recommend spooning the flour into the measuring cups and leveling off the top with a knife.
Sasha
Hi There this recipe looks great I was just wondering can it be made as a cake instead of muffins?
Kate
I don’t know how this would work as a carrot cake, but I do have a version in my book! :)
Leonarda Da Silva
so delicious I make these muffins every week
a huge thank you for this recipe
Leonarda
From Montréal
Kate
Thanks for your review, Lenoarda!
Lisa
Hi Kate,
Shockingly, I JUST stumbled upon your website and this recipe in particular. Your writing and photos, as well as those little tips on how to adapt the recipe to one’s personal diet, are lovely!
I recreated this recipe today, cutting back on the oil in favor of unsweetened applesauce and omitted the sugar and raisins – turned out beautifully, thanks for sharing it!
Kate
Welcome! I’m glad you were able to use this as a base for what you needed, Lisa. Thanks for the review.
Nia
I love these so much. I made them for my mom who can’t have sugar or white flour and she loves them. I do too and I don’t like honey but it was amazing. Thanks a lot for the recipe
Kate
You’re welcome, Nia!
Ai
Doubled the recipe and stuck to the measurements except for an oil reduction, added oats and more carrots: I added 1 cup of oats and used sugar free African craisins which are tart. I reduced the oil to 1/2 cup opposed to 2/3cup. I didn’t have Greek yogurt do used regular low fat yogurt, and 5 cups of carrots and apples combined opposed to 4 cups. Turned out great!!!!!! Thank you.
Kate
Thanks for sharing your variation, Ai! Thanks for your review.
Amanda Hemberger
Hi Kate,
I can’t wait to make these muffins. Can I swap about the maple syrup and use cane sugar?
Thanks XO
Kate
The maple syrup helps with the moisture of these and I don’t know it the ratio would be the same, sorry!
Maria Kaplan
What r the calories in one muffin?I see blank under nutrition information. Thank you!!
Kate
Hi Maria, the nurtition information is a plug-in on my blog. Make sure you allow cookies and then it should appear. Let me know if you still have an issue!
Belinda
Wow Kate!!! I didn’t change a thing to your recipe, and why would I? it sounds like you have played around with this recipe to make it spot on and yes it was. It was spot on. We are trying to make some healthier choices for our daughter and the only let down on this recipe was that we had to tell her “NO, no more, one is enough”, she loved them and is looking forward to her next one tomorrow. Thanks so much for sharing your beautiful recipe. I can’t wait to try your other recipes. Thanks Belinda from Australia.
Kate
I’m so happy you loved it and that your daughter couldn’t get enough! Thanks for your review.
Kristen
I just made this right now, the muffins r really tastey, thanks! I used molasses instead of honey. They took about 16 mI’ll nutes at 425 instead of 13. I also rotated them around half way through the bake time, for an even brown. I know my boyfriend and his dad will enjoy them! They eat fast and are called woofers. They won’t have a problem woofing these down. I doubled the recipe and got about 20 muffins!
Kate
Thanks for sharing, Kristen!
Liz
Hi Kate. I loved the recipe. I think they’re my best muffin recipe. My husband wants me to do less carrot with a little apple. Not sure. I swapped out the walnuts for chopped pecans. My group will appreciate the healthy recipe. Can oat flour be switched for the white whole wheat?
Thanks. Liz
Charlot
Delicious! Made these today with my daughter and we are both very happy with the results. Perfect lunchbox snack as well
Kate
Yes! Great lunch box. Thank you, Charlot.
Sharon Costa
Hi Kate
I was in our local supermarket in need of a healthy receipe for something to make for my husbands work morning tea.
A quick search and i spotted your receipe for Healthy Carrot Muffins.
They are delicious, moist wholesome goodness.
I have just begun a serious heathy life style change and these will be a regular treat on my dietary calendar.
Cheers Sharon
Kate
I’m glad you loved them, Sharon! Thanks for your review.
Melissa
These are so good! I used organic whole wheat pastry flour, cold pressed coconut oil, and unsweetened cranberries. They had a nice texture and moisture. I actually have shared this link with others recommending them.
Kate
Thank you for your review, Melissa!
Vivian Rozane
We all loved the muffins. Will be a staple at our home. Thank you!
Kate
Thank you for sharing, Vivian!
Kim Lacher
I love love love this recipe. I usually skip the raisins and add coconut instead. But whatever I do, I can’t get the muffins to bake just right. When I tried 13 minutes (and golden brown) at 425, the tops weren’t all the way baked through. When I bumped that up to 15 minutes, they still weren’t done and the edges had begun to burn. Now I have to experiment to figure out what’s going to get me a perfectly baked muffin. That said, this combination of ingredients (and the ingredients themselves) are delicious and good for you, which makes this a winner!
Kate
Thanks for sharing, Kim!
Haley
This is a great recipe! Thank you for including so many notes about modifying the recipe. I used a flax egg substitute and went with buttermilk because I happened to have some on hand, and no yogurt. I’m so happy with how they turned out! My oven isn’t the greatest so I had to bake for 18 mins ish, but they’re awesome. I’m definitely making again after an upcoming carrot harvest
Kate
Thanks, Haley!
Juliet
Can I skip both walnuts and raisins? Will that impact the other ingredients or the number of muffins? Thank you! Juliet
Kate
You could skip them. You likely won’t yield as many muffins. It should still work ok.
Connie
These are so delicious and easy. I’m looking for some healthy snack s for extra calories (for my hubby) as we switch to a plant based diet and these fit the bill. Thank you.
Kate
Thank you for your review, Connie! These make a great snack.
Lori
These are my husbands and baby’s favorite recipe. Thanks!! I love all of your recipes. They are the first place I look when I need to make something.
Kate
You’re welcome! I’m so glad these are a favorite, Lori.
katie
Hey Kate! I know you posted this recipe ages ago, but I just got a bazillion carrots in my CSA box and thought you would probably have a carrot muffin recipe buried somewhere. :) I was so happy to see you provided a dairy free tip and just wanted to say thank you! My husband is recently dairy free and I am still adjusting to the resulting recipe swaps. You make it so easy, throughout your cookbook and this blog, to accommodate the needs of family and friends. I really appreciate it!
Kate
Hi Katie! I’m so glad the blog and this recipe are helpful for you. Enjoy!
Asha lohia
Great recipe. I absolutely loved it”. The only change I made was used 3%yogurt instead of Greek yogurt
Kate
Thank you for sharing, Asha!
Krissy Santos
I made these but I didn’t have Greek yogurt so I used sour cream instead. Sprinkled the top with a cinnamon, brown sugar, and oats mixture. They turned out very good❤️
Kate
Great to hear, Krissy!
carol bittner
Hi Kate, these muffins are wonderful!! My husband loves em! (that in itself, is says it all!!!!). I wouldn’t say he is a picky picky eater but anything ‘healthy’ seems to scare him off. lol Of course the work healthy was not mentioned. I’m heading to the store to pick up more ingredients so I can keep a stash in the freezer. Love the pic of Cookie reaching for the carrots on the counter. Our dog loves carrots too.
Kate
I’m happy you both can enjoy them! Thank you for your comment. Cookie does love carrots!