Healthy Carrot Cake Muffins are a nourishing spin on a springtime classic and have all the flavors you love in carrot cake (raisins, nuts, carrots), plus you can get away with having them for breakfast. And that’s just a win-win.
- 2 tablespoons melted coconut oil (or melted butter or oil)
- 1/2 cup honey
- 1 cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup finely grated carrot
- 1/2 cup raisins
- 1/2 cup chopped pecans (or walnuts, if you prefer)
- Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, add the coconut oil, honey, applesauce, egg, and vanilla extract. Stir well to combine.
- Add the flour, baking soda, cinnamon, nutmeg, and ginger. Stir until just combined.
- Gently fold in the carrot, raisins, and pecans.
- Divide the batter evenly among the 12 cups of the muffin tin.
- Bake for 18 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes, and then remove and let them finish cooling on a wire rack.
- Eat warm or at room temperature. These muffins freeze great and will stay fresh covered at room temperature for 3 to 4 days.
- Not a fan of nuts or raisins? Leave them out! But they are SO good in this recipe that I think you should try it.
- Bob’s Red Mill traditional whole wheat flour (comes in a tan bag) will also work well in this recipe.
- Category: breakfast, muffin
- Method: bake
- Cuisine: American
Keywords: carrot cake, muffin, healthy muffin, carrot, whole wheat flour