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
annragadio
I made this once and it’s delicious. What happens if I use coconut milk instead of almond milk?
Kate
It should work, the flavor might just be more apparent with the coconut milk.
anner
Since I dont have coconut oil maybe i can get the coconut flavor with coconut milk? Thanks! Hope to see more wheat and healthy recipes!
Kate
Hi, sure! That could be a good choice of milk.
Andrew
Could I use coconut yogurt in place of the Greek yogurt? Thanks in advance.
Kate
Hi Andrew! See the note about making it vegan. You can make a vegan butter milk. I’m not sure coconut yogurt would work the best here.
Tammy Boozer
So no nutritionals, then? There is no info when I click the arrow.
Kate
Hi Tammy, Make sure you allow cookies in your browser. This acts like a plug-in on my blog. Let me know if you are still having issues!
Suzy Jeffery
Made these muffins this week. They are really yum and really nothing bad in them – and heaps of nutritious things – a great afternoon snack at work. Thanks for your beautiful photos that make me want to cook the recipes but are also realistic and helpful in knowing what the steps should look like. I’m now a fan of your website and recipes.
Kate
Thank you for sharing, Suzy!
Carol Harrill
The muffins are GREAT. Not to sweet, light and fluffy…the only change I made was I used plain goat yogurt instead of Greek yogurt…thank you!!
Kate
You’re welcome, Carol!
Laura Vigiletti
I’ve made them several times always great. I took a dozen to my son and his family, they tore through them! When I left my son walked me out the door and shut the door behind him and said tell me the truth mom you bought those muffins didn’t you… I admit I am a fancy baker I bought very nice cup-cake, muffin paper cups. Bake on everyone!!
Kate
Thank you for sharing, Laura!
Adrienne Lytton
Can I use ricotta or sour cream instead of the yogurt?
Kate
I haven’t tried, but sure, I think either of those would work.
Amanda
I have been searching for a healthy sugar-free recipe and this was awesome! I replaced the sugar topping with a mix of sunflower, flax and pumpkin seeds. I doubled the recipe, I might add more of the spices next time since I did not add raisins [picky toddler]. thank you!
Kate
You’re welcome, Amanda!
ct
I made this in a loaf pan – 350F for 55 mins and it’s so good! I used all whole wheat flour, I reduced the maple syrup to 1/3c, and I put 1/2c raisins, 1/4c walnuts + 1/4c unsweetened coconut. Crunchy outside and so moist inside! Thank you for this recipe :)
I was just wondering why you’d add the grated carrots to the flour mixture before blending the wet ingredients? I found it odd as most carrot cake recipes make you add the carrots and add-ins last? The top of my bread stayed pretty flat and I assumed it might be because the moisture from the carrots reacted with the baking soda and baking powder too early?
Kate
Thank you for sharing, CT! I find adding the carrots then helps get them more evenly distributed and less clumpy.
Syzy
I have made this 3 times in the past week and I change things up each time with the ingredients I have on hand. Each time, the muffins came out delicious! I like to make them bite-sized, which requires less baking time.
This is my favorite so far:
Used 1 cup of Blanched Almond Flour + 3/4 cup whole wheat flour – for reduced carb and not too heavy.
I had baby carrots, so I did not grate the carrots – I chopped them really small instead.
Did not have greek yogurt on hand, so used regular blueberry flavored regular yogurt instead – came out just fine, could not taste blueberry in the end product.
I do not like raisins, so I used chopped dates instead – Delicious!
Substituted 1/2 cup honey with 1/4 Xylitol and 1/4 cup honey.
Added chocolate chips instead of dusting sugar.
I mix the wet ingredients in a bigger bowl and the dry ingredients in the smaller bowl.
I find it less messy/less wastage when you pour dry ingredients into wet.
The final product prior to baking may look really wet, but it turns out great, trust me.
This recipe is a favorite and a keeper! Thank you, Kate.
Bobbie Gaudette-Thompson
It feels like I use one of your recipes at least once a week! You’re so gifted. Thanks for sharing your wonderful and healthy recipes!!!!
Sarah Klimaewski
You didn’t list eggs in the ingredients
Kate
Hi Sarah, eggs are listed below the maple syrup. You will need 2 eggs.
Cate
How many eggs are needed in the recipe? It’s not listed in the ingredients, but eggs are listed in the directions! Thanks.
Kate
You need two eggs, it’s right below the maple syrup or honey ingredient.
Jenny
Unbelievably delicious!Thank you, Kate!
Another fantastic recipe that inspired me to order your cookbook–can’t wait to receive it.
Samara
Hello! I’m going to make these tonight and just wondering if you suggest any edits to bake temperature / time or ingredients if I’m making it in the form of bread? Thanks!!!
Kate
I haven’t tried this in bread form. How did it turn out for you?
Penelope Moore
Heya, I don’t have any wholemeal flour. Would it work with almond or coconut flour? If so what amount would you recommend?x
Kate
Hi Penelope! I wish I could help. I don’t recommend those flours as a 1:1 substitute and wouldn’t know the right combination, and if it would work, without trying it. Sorry!
Margaret Wolotira
Hey! I’ve made these before and absolutely love them. You mentioned that they freeze and defrost well, so I’m thinking of making a batch or two to freeze since I’m about to have twins next week!How long do you think these would these be good in the freezer for?
Kate
See step 5:) 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.
Nidi
Delicious!!
Kristen
YUM! I made these this weekend and am enjoying one with a cup of tea right now. I love all of the flavors and nutritious they are!
Adeline
May I know the measurement in grams?
Kate
Hi Adeline! This is a great resource to use. I hope it helps!
Nikky Cassidy
these were very oily even though i used half the amount of coconut oil! They were yummy though. Seemed like lots of batter for 12 muffins. I tried to make smaller ones but they just didnt have the same effect. These are def muffins. Not cup cakes. I wouldnt usually use these because I dont often buy plain yogurt. Kids loved and I gave to them for dinner! We had a big lunch.
Kate
I’m sorry they didn’t quite seem to turn out perfect for you, Nikky. I appreciate your feedback.
Christine
I agree. Felt like the right amount of batter for 13 or 14 muffins. Thanks for the recipe!
Vera
How many calories in a muffin?
Kate
Hi Vera! The nutritional information is below the notes section. Give it a second to load and make sure you allow cookies in your browser.
Tee
I just made these in my mini muffin pans and they are a big hit!!!!
They’re moist and sweet enough and the sugar on top was a great surprise!
Sally Harvey
I made these for my sons first birthday, instead of cake. I wanted something healthy for him and this recipe was perfect! They were so moist and delicious! I used honey and probably just over 1/4 of a cup – that is all I had! and I didn’t add the raisins as I’m not a fan, I didn’t have walnuts but will add next time. But they were still yum! I made a ricotta icing with just ricotta, vanilla and a tsp of maple syrup. AMAZING! My son loved them and was so good knowing it was all healthy! Even the icing! Thanks for sharing!
Kate
Thanks for sharing! I’m glad this worked for your kiddos birthday.
Nidi
Hi Kate! I love this recipe. Muffins turn out delicious. I wonder if Ican try a different version replacing the cinnamon and ginger for orange zest since I love carrots and oranges. What do you think?
Kate
I would suggest trying something like these instead: https://cookieandkate.com/fluffy-cranberry-orange-muffins-recipe/.
Rebecca
I just made these today and added the zest from one orange-I did not omit the spices-and they were great.
Perdita
Hi, Kate!
These muffins look fantastic! Could I use a cup of all purpose and a cup of almond flour with flax eggs?
Thanks!
Kate
Hi Perdita! I’m not sure without trying. Flax eggs will work with my flour variation.
Deepa
Loved the healthy recipe but a few leftovers went stale when I left it on the counter for 2 days. Looks like its better to refrigerate any leftovers right away!
Steph
I had some carrots that needed to be used up and this recipe had been on my radar for a while, I am so happy I got around to making it, these muffins are dee-licious, it is hard to eat just one!! It was so easy to make too :)
Kate
I’m glad you enjoyed it, Steph!
Cassie
The family really liked these muffins, great use of extra carrots.
Marianne
This is my favorite muffin recipe and I’ve made it many times. Grating the carrots is time consuming but the result if well worth the effort. I divide the batter into 18 muffins so my muffins are a bit smaller. I freeze them in a plastic bag and thaw one for a quick snack.
Kate
Love to hear that! Thank you for sharing.
Lucas
Great recipe. I usually reduce maple syrup to 1/3 cup and still plenty sweet with raisins. Carrots get nice and soft when baked. Kids love them!
Kate
I love that! Thanks for sharing, Lucas.
ANA
I absolutely loved this reciepe and your website in general! These had an amazing flavour, so tasty and I can not believe how many carrots I hid in these bad boys!
Kate
Thanks for your comment, Ana!
Stella
Delish! I didn’t have whole wheat flour so I used 3/4 cup ground oatmeal, 1 cup all-purpose flour, and a teaspoon of wheat germ – they still ended up fluffy any tender. Thanks for sharing this great recipe!
Ashley
These were absolutely terrible. Followed the recipe exactly, the dough was extremely tough and hard – seemed to be lacking liquid. The muffins came out completely hard on the outside and soggy on the inside, and way too much carrot. Very disappointing. Something appears to be missing from the posted recipe – this can’t be correct.
Kate
I’m sorry you didn’t love these. I’m not sure why your result turned out that way if you followed it correctly. I appreciate the feedback!
Veronica
Hi,
This recipe was also horrible for me :( very soggy inside and cooked outside. Im trying to find why… but I don’t see any reasons since I did follow the recipe correctly.
Liane @ Foodie Digital
Great recipe Kate! My 3 kids love these muffins. Definitely going to become a regular part of our meal planning. Without the walnuts, these muffins are such a great option to have ready for lunchboxes.
Molly
I substituted the raisins for mini semi sweet chocolate chips – delicious!
Kate
I’m glad you loved them, Molly!
Lisa Mills
I make the banana, blueberry and pumpkin muffins from this site all the time and am looking forward to the apple and zucchini muffins next time I bake! I like the fact your recipes are much healthier then those from other sites. I made this recipe exactly as written, using the best ingredients and I have to be honest, I don’t think there are enough tweaks to make these muffins edible. They were tasteless! :-(( I even went over the ingredients twice to make sure I did not overlook anything. Sorry, Kate.
Kate
I’m sorry you didn’t love these ones, Lisa.
Angeliki
Maybe the carrots you used were not as tasty? I made them just last week with honey, and also used pecans instead of walnuts and a mix of blueberries and sultanas and they were GREAT. You should try making them again :)
Regan
Hi Kate, I’ve made these muffins before and they are to die for! I make them for my toddler and love that they’re sugar free.
I’m about to make another batch today but don’t have yoghurt! Any recommendations for a substitute? Milk or cream perhaps?
Kate
Hi Regan, I have a note on the blog about making these vegan which might help: Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar.
Tasneem Ghoor
I was super excited by this for my daughters school picnic.. But the muffins were quite soggy inside although the toothpick came out clean. I am wondering why that is. It almost seems like raw in the middle despite following the recipe to the T and baking at the required temp for the required time.
Reshma
Hi Kate, Can I use the same recipe in a loaf tin? Any change required in the recipe ?
Kate
Hi! I’m not sure without trying it. You could make my carrot cake instead! https://cookieandkate.com/best-carrot-cake-recipe/
Elaine L Jacobs
Can I use oat flour?
Kate
I don’t believe oat flour will work here. If you need to make them glutenvfree, you could try a gluten free flour blend. Bob’s Red Mill 1:1 works really well!
Elaine L Jacobs
Thank you so much!I Love your site. Thank you for sharing all your great ideas and recipes. Happy Holidays!
Patty Watson
I made these and they were delicious! I even used Greek vanilla yogurt no fat and no sugar and they turned out great! Thank you.
Daria
Something went wrong. My muffins were very oily/ soggy inside :(
Kate
Oh no! I’m sorry to hear that. Are you sure you followed all measurements and directions? Any adaptions?
Daria
Now I see I didnt follow all the directions :( I will try one more time :)
Kate
Let me know how it works!
daria
I made muffins one more time, 100% following the recipe and muffins were delicious ! Just perfect.
ELIZABETH
LOOKS DELICIOUS
Kate
Thank you, Elizabeth!
Jackie
Came great! My picky toddler immediately devoured one, I couldn’t be happier! I didn’t have Greek yogurt so used kid yogurts which happened to have an apple flavor. Used EVOO and didn’t have baking powder so used a total of 1 tsp baking soda. Didn’t use raisins or top with sugar, will try next time but not missing it in this batch. Came fluffy and flavorful. Thank you!
Kate
Parent win, right! Thank you for sharing, Jackie.
Heather
Hi! I used King Arthur gluten-free flour and found the texture and moisture of these to be fantastic. They were also a really pretty golden color. I was hoping for stronger flavor, though. I am really excited to try this again, but I plan to double all of the mix-ins and carrots and see if it will still hold together. My kids also asked me to throw in some butter next time. (Funny to get such specific baking requests from the peanut gallery.) Thanks for this interesting recipe; the second round should be a fun experiment!
Heather
Update: Well this recipe can withstand a great deal of carrots, nuts and raisins. I doubled the carrots, double the nuts, and increased the reasons by 1.5 because I was starting to get nervous. It worked beautifully! What a fun base recipe!
Kate
I’m sorry you didn’t love these right away!
Brooke
Can you make the batter the day before baking it? Thanks!
Kate
Hi Brooke, I don’t typically recommend it for baking recipes as the batter can change some if it sits and may not raise the same.
Heather
I want to make these for a snack for my 10 month old, so I plan to leave out the raisins, but I’m also wondering if I could do crushed pineapple instead of the maple syrup to get in more fruit (we love crushed pineapple in our carrot cake!)… I’m thinking this will be a decent substitute for the sweetness, but will it be too wet?
Kate
Hi Heather! Crushed pineapple sounds interesting. I’m not sure without trying it, sorry! I feel it will weigh down the batter.
Heather
I just wanted to update that I added 1/2 cup of crushed pineapple and they came out great!
I left out the raisins and walnuts to make it baby friendly, but left everything else the same (I ended up using the maple syrup still). I squeezed excess juice from the pineapple before adding it to prevent too much moisture. Delicious!
Edith Goldman
I only have AP flour, would all the quantities be the same? Thank you.
Kate
You could try it! I’m not certain without trying it, but it might work. Sometimes there is variances since wheat flour is a little coarser ground.
Julie
These were amazing thank you! I added 1/4 tsp ground clove, half a cup of unsweetened coconut and used chopped dates instead of raisins. I put the coconut oil in an oven safe bowl in the warming oven while I mixed the dry ingredients. The warm bowl prevented the oil from solidifying when I added the other ingredients. Loved adding the carrots to the dry ingredients before adding the wet as it was so much easier to mix & distributed the carrots Everyone loved them.
Rebecca
I made two batches (one vegan, one with eggs and dairy) of these today and they have gotten rave reviews. I modified the recipe slightly by substituting buttermilk for the Greek yogurt, adding the zest from one orange to the wet ingredients in each batch, and increasing the carrots by about 3/4 C per batch. I also used sunflower oil instead of coconut oil because I don’t keep coconut oil on hand. This is a terrific recipe that I will use again
Kate
Thank you for your comment and review, Rebecca!
Rebecca
My sister shared this recipe with me and I now make these muffins weekly. delish! thank you!
Kate
You’re welcome, Rebecca! I appreciate your review.
Allison
Hi! I’ve never had trouble with any of your recipes before, but this one didn’t work for me- I had the same problem with the dough being way too wet inside that a couple other people described. I baked them until the outsides were almost starting to burn so the inside got to the point of being edible, but the texture is still all wrong. The batter seemed too wet for muffins going into the oven, but I chalked that up to the liquid sweetener- comparing it to a different carrot muffin recipe I’ve made before, it seems like there might be too little flour? I used honey and vegetable oil- I don’t know if those variations might be the reason people are getting different results. The flavor is still good, though!
Leah
My husband and children (6,4,15 months) really enjoyed these. I used coconut milk or almond milk instead of the yogurt and half honey half maple syrup. Thank you for the recipe.
Kate
Wonderful, Leah!
Emilie C.
I have all the ingredients to make these muffins! However, I only have regular unbleached all-purpose flour… Can I still use this type of flour to make this recipe, or will it make a big difference?
Kate
Hi Emilie, It could work, although I’m not 100% without trying it.
Hilary
Can I make a loaf of this recipe? Anything I should change?
Kate
I’m not sure without trying it, sorry!
Emma
Can you use heavy milk instead of yogurt?
Kate
Unfortunately, I’m not sure that would work as well and the batter to be too wet.
Brandee
I just bought everything try and make these! So excited. Do you have suggestions for oven heat / cook time if I’m looking to do 6 jumbo muffins instead?
Kate
Hi Brandee! I hope it turns out well for you. Unfortunately, I don’t. I’m hesitant that they would cook correctly if the amount per muffin is increased.
Brandee
I ended up dropping the oven temp to 400 degrees and cooking for 25-ish minutes. They turned out great! Will definitely have to try the original 12 muffin recipe sometime to truly compare but either way, thanks for much for this recipe – its delish!
Sissy
Mine did not get fluffy at all, inside they are like unbaked. I think the Greek yoghurt also needs to be at room temperature. Otherwise the taste is great.
Bernard
I’ve made the recipe twice and the muffins are very flavorful and moist. I did however have to bake them longer than 13 minutes ( and they were still a little doughy). Would adding another 1/4 cup flour make a difference here? Not trying to change your great recipe- just looking for some suggestions to tone down the doughy texture.
Kate
Hi Bernard! Sounds like you might be over-measuring one of the liquid ingredients, or perhaps your carrots are extra moist! You might find that as little as 2 tablespoons additional flour does the trick.
Kavita
I love these muffins! I also added a cup of chopped apples (because I couldn’t decide between making these or your apple muffins!) and the carrot + apple combo tastes so good!
Carmen
Hi!
Do you think that the coconut oil could be replaced with butter? And how much? Can the maple syrup be replaced with honey?
Thanks!!
Kate
Hi Carmen! I think you could use 5 tablespoons melted butter in place of the oil. The maple syrup and honey are interchangeable, yes.
Nilufer
Thanks for this recipe Kate! I followed the recipe exactly but used Namaste gluten free flour instead which is one-to-one. The muffins are tasty but very wet. I’m not sure if the flour caused that or whether I should have used less yoghurt. I’m wondering if anyone else had that experience? Otherwise very tasty!
Kate
Sorry to hear it! Have you had good results with Namaste in other recipes? I’ve not tried that brand in particular, but that could be the issue. (And if you were to try the recipe again with Namaste, perhaps reduce the yogurt by 2 to 4 tablespoons.)
Mariam
Can I use pureed carrots instead .My children have to be tricked to eat carrots
YT
I made this for the first time, and came out a little gooey in the center… not sure what went wrong.I followed this recipe completely except for the raisins. Please advise.
Melanie
Hi tried your carrot muffin recipe and it worked well the first time. But tried it again today and the muffins were under cooked in the centre.
I did use really fresh carrots the second time around, could it be that they were too moist ?
Kate
HI Melanie! Did you bake them a little longer to get them done? Were they over done then? Did you change the grated size of the carrots?
Tanya
Delicious!! These came out perfect on my first attempt. I made them gluten free with a mix of a gluten free flour bend and oat flour I had on hand. Decided to make a cream cheese frosting to top them off and it was perfect! I will definitely be making these again :)
Andrea
These are my new favorite muffins! So delicious and healthy. Have had many requests for your recipe!
Love your site – I use your recipes all the time. Thank you!!!
Whitney
Would like to share that I made these with almond flour and they did not turn out. I’m not an avid baker so I don’t know the rules around substitutions. They smelled great but were concave and did not cook through. I’m going to try again today with regular flour :).
Jennifer Boyle
Made these muffins this morning – we had all of the ingredients at home, it was super easy and they taste great! Now I am trying not to eat them all right now!! I substituted chopped pecans for the walnuts and omitted the raisins (blech!).
Will definitely make them again! Thanks!!
Kate
You’re welcome, Jennifer! Thank you for sharing.
Jackie
Hello!
I’ve made a few batches of your muffins so far – blueberry, banana, banana with strawberries… I love them! I am curious, would this recipe bake okay in a loaf pan rather than individual muffins?
Thanks!
Kate
Hi Jackie, I’m not sure. Sometimes muffin recipes don’t work the best in a bread style. You could try my carrot cake and not do the frosting :) https://cookieandkate.com/best-carrot-cake-recipe/
Danya
Was really looking forward to this recipe but don’t think I’ll be making it again sadly :( Followed all instructions and baked for 13 min per recipe, but muffins turned out very wet. Returned to oven for further 5 minutes…still wet….further 10 minutes…still slightly wet, however had to remove as tops starting to err on the side of burnt brown. I had a feeling it could the quantity of yogurt? Anyway, not one to repeat.
Kate
I’m really sorry to hear that! Did your carrots seem rather wet?
Hannah
Hi!,
I have some all purpose flour that needs using up. Can I substitute 1:1?
Thank you :)
Kate
Hi Hannah! Yes, all-purpose flour should work well here.
Samantha
My boyfriend requested carrot muffins to have on hand for breakfasts or snacks. I knew right away to check on the C&K website for a recipe. This one didn’t disappoint one bit! Easy to make, wholesome and protein rich (thanks to the eggs and Greek yogurt) my boyfriend couldn’t resist a fresh muffin a few minutes after they emerged from the oven!
Donnarae Lemcke
We don’t do dairy, so what could I substitute the yogurt for.
Kate
Hi there! You’ll find suggested alternatives in the recipe notes. Hope you love the muffins!
Van
Very tasty, turned out perfectly. Only changes I made were 1/4 c golden syrup and 1/4 c honey. And I used dates instead of raisins.
Anat
Thank you for a delicious recipe that uses HALF the amount of sugar and 1/3 the amount of oil of any other recipe I found, and the muffins came out AMAZING! My mother in law and 2.5 years old both LOVED them!
Such a detailed foolproof recipe, AND the ingredients are listed in the order you put them in! Thank you for making my life easier!
Kate
You’re very welcome, Anat! I’m happy they were enjoyed.
Jo
I’m looking forward to trying your recipe for carrot muffins. I wondered if I could use cold pressed avocado oil since I have it on hand?
Kate
Sure, as long as it has a mild flavor.
Aurore
Hello! I followed this recipe, its good but I got very small muffins, more like small bites. I guess i got confused with the cups. Do you have on your blog the equivalent of the cups in grams? Thanks!
Kate
Hi Aurore! I’m sorry to hear that. Here is a great chart from King Arthur Flour.
Leah
These sound great but i don’t have any yogurt. Could you substitute buttermilk or something else?
Kate
Hi Leah! Yes, you can. See the vegan recipe note for an option that uses milk instead (any kind of milk will work).
Stephanie
Just made them – wow! Absolutely lovely, not very sweet but the raisins give it enough sweetness. Will definitely make them again. I added zest of half an orange which was divine.
Thanks Cookie + Kate!
Kate
Thank you for sharing, Stephanie! The orange zest sounds interesting.
Darleen
Delicious recipe! I halved the recipe to only make six large muffins, since there are only two of us. I used King Arthur Sprouted Wheat Flour and walnut oil instead of coconut oil. Other than that, just halved all the ingredients. I needed to bake twice as long – baked them for about 30 minutes. They were still delicious.
Leslie Fellner
I haven’t made the muffins yet but I know we will love them. A daily muffin helps with our blues. I want to know if your dog is an Australian Shepherd with a long tail and a haircut – that’s what our Daisy was, and that’s just how she looked.
Rhonda Cox
Just made these muffins. Fantastic! I doubled the recipe and use 3/4 cup of coconut flour and 3/4 cup of oatmeal wizzed into a flour. Also used a mix of raisins and dried cranberries. I had to bake them an extra 10 minutes. They make a good early am bite before a long cycle ride or afternoon pick-me-up. Yum.
Tanya
I made these this morning. Made a double batch. I ran out of ground ginger so I substituted fresh and used raw honey, Amazing!!! Thank you this is be a regular for my home.
W
Hi! Can i use plain flour if i dont have wheat flour? Do i need to adjust the amount of plain flour? Thanks a lot in advance!
Kate
Hi! This should work well with all purpose flour too, without other adjustments.
Susan J DeLand
I made these and I loved them! I don’t care for muffins that are overly sweet so these were perfect for me! They were very moist and delicious. I will definitely make these again. I just subscribed to your email newsletter so I won’t miss any of your new recipes! I love your website, too!
L
The worst recipe ever. And I’ve been baking for over 20 years. After 30 minutes they were still raw inside. If you decide to make this – just dump all the ingredients in the trash. You’ll save electricity/gas and your time.
Gen
I made the carrot muffins this morning. Delicious! I would
note however that I left the muffins in for 18 minutes and came out perfect. However, I might have overfilled them as I only had
enough dough for 10 muffins.
Ana
This recipe is awesome, love all of the healthy ingredients! I was missing 1 out of the 2 eggs so I added a bit of chia with water/ mashed banana and they came out great!
However, I had to lower the oven temp from 425 to 380 after about 10 minutes, and bake for an extra 10 minutes. Maybe if my oven was better, or without the banana… the temp and time would have been great! But I think a lot of people suffering from the “burnt outside, wet inside” muffin, lowering the temp halfway through and baking a few extra minutes could help!
ND
Absolutely loved it! It’s was super moist and tasty
Neelie
My LO has an egg allergy,, so I subbed one flax egg and 1/4 cup unsweetened applesauce for the two eggs. It turned out delicious and super moist (maybe just a tad too moist), but it was happily gobbled up. Thanks for a yummy recipe!
Jorie Haraburda
Made these, cooked them over the recommenced time and they still came out mushy in the middle. Golden brown on top/bottom. Double checked and I added all the right amount of ingredients. Thoughts on what went wrong?
Kate
Hi Jorie! I’m sorry to hear that. You may have wanted to add a few more minutes. Did you add anymore time? Sometimes ovens can vary.
Jorie Haraburda
I added 5 more minutes and still mushy. I would have kept them in but the tops were getting too brown. I must have done something wrong, just can’t figure out what! I’ll have to try again.
Thanks!
Sarah Miller
I was expecting something different. Not sweet and kind of mushy and blah. Like the idea of a healthy muffin but I ended up throwing them in the trash after one bite. Sorry for the negative review, just not what I expected.
Denise Lynch
Hi Kate,
I just wanted to say that I have recently found you and I have made at least 10 of your recipes – and every single one has been totally approved by my family of 7. Thank you for all the work that you do making all this possible.
Kate
I love it that you have made so many recipes and that your family is loving them. Thanks for sharing, Denise!
Jean
I made them, using olive oil and whole wheat flour, not white whole wheat flour. No raisins. I grated baby carrots in food processor. I used nonfat Greek yogurt. Baking time was too short. I added about 5 minutes. Consistency was very soft, almost like a bread pudding. Tasted good.
Rocio
Very tasty recipe. I wanted to bake something that I could without guilty offer my toddler, and this was the recipe.. a family pleaser!!
I used spelt flour, olive oil, honey and plain yogurt.
Thank you for the recipe
Kelcey
I have literally been making these once a week for the past month! They taste amazing, are “healthy” and really moist.
I have tweaked the recipe only slightly,
Using less ginger -1/4 tsp
Less maple syrup – 1/3 cup
And more yogurt – add an extra 1/3 cup
I don’t have raw sugar so I sprinkle a little bit of brown sugar on top!
Love them! Perfect in the morning and a great snack during the day.
I’ve also tried your healthy banana muffin recipe and it was just as good!
Thank you for sharing!
liz
AMAZING recipe!! I made it with 1 1/4 cup spelt flour + 1/2 c oat flour, decreased the maple syrup to 1/3 cup and it turned out incredible. Thank you so much for this recipe :)
Joyce
Just tasted a cooled muffin and I thought it was delicious! Crunchy on the outside, tender on the inside, not too sweet. Very good! When the batter was all mixed, I was concerned because it seemed dry – perhaps that was from the coconut oil congealing but they came out great. I followed directions explicitly – baked at 425 for approximately 14 min. I had some batter leftover that I put in a mini loaf pan. So in reality I could have made 14-15 muffins with this recipe. Very healthy!
Cheryls
After skimming the web for a carrot muffin recipe yours popped up first ( great SEO ranking) and I liked all the healthy ingredients listed. I made it and it was good. I would like to make it a little more sweeter but not compromise the consistency of the end product. Can I Add sugar? If so how much?
Kate
Hi Cheryl! I’m happy you loved them. I would suggest sprinkling turbinado sugar on top before baking. That should do the trick!
Cheryls
You know what Kate… It’s perfect as is. The sweetness sets in the day after baked. Plus we did the sprinkled sugar. I wouldn’t change a thing. You obviously know what you’re doing!!! cheers and hugs to Cookie
Joy
I made these this morning. Used maple syrup, grape seed oil, dates, plain yogurt(not Greek)and pecans. Mine had to bake for 18 minutes. Great results, great recipe. Will definitely make these again.
Thanks
Rachel
Hi I made these (I also love the healthy blueberry muffin recipe and often make those and they turn out great). But this time with this recipe the mixture turned out really wet and my muffins didn’t cook inside no matter how long I left it in the oven. Is it because of the water in apple or carrot? Any tips?
Kate
Hi Rachel! I’m glad you love my blueberry ones too. I’m sorry you didn’t have a perfect result with this one. You added apples to this recipe? That is likely why they came out wet due to the addition of apples. You may want to try the superhero muffins if you would like a combination.
Alyssa
I have made all the other healthy muffin recipes and they are all fantastic. First time making this carrot muffins recipe, and while they taste fantastic, the muffin tops seem to sink. Do you know why that is? Just curious! They still taste delicious.
Kate
Hi Alyssa! I’m not sure why that happened, to be honest. Carrots can be heavy. You might double-check that your baking powder and soda are still fresh, too.
Miriam
I just made these and they were perfect! I threw in fresh ginger instead of powdered ginger, and it gave the muffins a delicious kick on the front end that balanced out a nice deep finish. Fluffy, delicious, and not too sweet at all – perfectly balanced. Great recipe.
Nuresha
My son is allergic to egg and dairy so I will be making the vegan version with flax eggs and dairy-free buttermilk. Do I need to squeeze the liquid out of the grated carrot before adding to the mixture?
Kate
Hi! I hope you love it. No need to squeeze the carrots.
Ute Webb
Wonderful with lots of accolades from friends who tasted them.
Kate
I’m happy to hear that!