Love carrot cake? Then you HAVE to try these carrot muffins! Moist, fluffy, and warmly spiced, they’re a delicious breakfast or grab-and-go snack.
These carrot muffins combine two of my favorite things: carrot cake and muffins! They’re moist, fluffy, and warmly spiced, with plenty of grated carrots, chewy raisins, and crunchy walnuts mixed in for texture.
Unlike my carrot cake cupcakes, which are firmly in dessert territory, these healthy carrot muffins are a great grab-and-go breakfast or snack. I love that they taste like carrot cake while packing in some more nutrition.
They freeze perfectly too. When you have time on a weekend, make a big batch and stash it in your freezer. If you’re anything like me, you’ll love having these carrot muffins on hand for busy mornings! I just pop one in the microwave for 30 seconds to reheat. 🙂
Carrot Muffin Ingredients
Here’s what you’ll need to make this carrot muffin recipe:
- Carrots, of course! They make the muffins super moist and add sweet, earthy carrot cake flavor. Shred them on the large holes of a box grater.
- All-purpose flour, whole wheat flour, and almond flour – Whole wheat flour gives the muffins a whole grain punch, while the all-purpose and almond flours make them moist and tender.
- Baking powder and eggs – They help the muffins puff up as they bake. You can replace the eggs with flax eggs to make these muffins vegan. Find instructions in the recipe notes below!
- Cinnamon, nutmeg, ginger, and vanilla – The spices and vanilla add warm depth of flavor.
- Almond milk – Or any milk you like! My homemade oat milk would work well here too. Feel free to use regular milk if you don’t need these muffins to be dairy-free.
- Avocado oil – For moisture and richness. If you don’t keep it on hand, substitute another neutral oil like vegetable oil or canola oil.
- Cane sugar – It makes the muffins lightly sweet. Brown sugar works too!
- Walnuts – For crunch. Toasted pecans would also be delicious.
- Raisins – They add chewy texture and sweet flavor to these healthy carrot muffins.
- Whole rolled oats – I love topping my carrot cake with cream cheese frosting, but these carrot muffins? Not so much. Instead, I sprinkle them with oats for a wholesome finishing touch.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Carrot Muffins
This carrot muffin recipe is SO simple to make! Here’s how it goes:
First, make the batter. Whisk together the dry ingredients in a medium bowl and the wet ingredients in a large one. Stir the shredded carrots into the wet ingredients.
Then, add the dry ingredients to the carrot mixture, and stir until just combined.
Be careful not to overmix! If you do, the muffins will be dense. Fold in the walnuts and raisins.
Next, divide the batter into the muffin cups. Use a 1/3-cup measuring cup to portion the batter into a greased muffin tin. Sprinkle the oats on top of the muffins…
And bake! Transfer the muffins to a 400°F oven, and bake until the tops spring back to the touch, or until a toothpick inserted into the centers of the muffins comes out clean. Let them cool in the pan for 10 minutes, and then transfer them to a wire rack to cool completely.
That’s it! Enjoy these carrot cake muffins on their own for breakfast or a snack, or serve them as part of a larger brunch. They pair nicely with savory breakfast fare like a frittata, a breakfast casserole, or scrambled eggs and a bowl of fresh fruit.
Storage
If you have any carrot muffins leftover, store them in an airtight container at room temperature for up to 2 days.
After that, pop them in the freezer. They freeze well for up to 3 months, and they thaw perfectly for a quick breakfast or healthy snack! Let them sit at room temperature for about an hour to defrost, or zap them in the microwave for about 30 seconds.
More Favorite Muffin Recipes
If you love these carrot muffins, try one of these easy muffin recipes next:
Carrot Muffins
Serves 12
These healthy carrot muffins are a delicious breakfast or snack! They’re moist, fluffy, and warmly spiced. They keep well at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly!
Prevent your screen from going dark
-
Preheat the oven to 400°F and grease a 12-cup muffin tin.
-
In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
-
In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
-
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
*For vegan carrot muffins, replace the eggs with 2 tablespoons ground flaxseed mixed with 10 tablespoons water. Let the mixture thicken for 5 minutes before adding it to the wet ingredients. I find that the vegan muffins need a slightly longer bake time, 18 to 22 minutes. Let them cool for at least 15 minutes before serving.
