Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins are a nourishing spin on a springtime classic and have all the flavors you love in carrot cake, plus you can get away with having them for breakfast.

Let’s get started!

"These are so moist and delicious. A great time saver in the morning since they freeze and microwave well. - Heather


01 whole wheat [pastry flour

02 grated carrots

03 raisins

04 chopped pecans

05 egg

06 vanilla extract  + more


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.


1. Let the muffins rest in the pan for 5 minutes, and then remove and let them finish cooling on a wire rack.

Bread bun

Other Recipes

Carrot Cake Roll

Carrot Cake Muffins