Cake for breakfast! Specifically, these healthy carrot cake muffins! They are full of fresh carrots, warm spices, moist, and have a great texture thanks to the added raisins and nuts. And of course are absolutely delicious!
While I am a huge fan of cream cheese frosting, to lighten these carrot muffins up, I went with a greek yogurt frosting, which is just greek yogurt, maple syrup, and vanilla. It’s the perfect topping for these muffins. They are just as delicious without any icing if you want to skip it, though!
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Enjoy them for a healthy breakfast, dessert, or make a batch for meal prep to have some healthy snacks on hand for the week. They are the perfect addition to your Easter menu as well!
Why you’ll love this carrot cake muffin recipe
- made from simple ingredients and so delicious!
- lightly sweetened – we are using just maple syrup and applesauce.
- gluten-free – but I promise no one would even know!
Is carrot cake healthy?
Cake is usually prepared with a decent amount of sugar and fat and can be calorie-dense. Carrot cake does have fresh carrots, which are full of carotenoids (antioxidants high in cancer-fighting properties), vitamin A, calcium, potassium, and fiber, but it is still cake. Of course, all foods can be enjoyed in moderation.
When making it at home, you have full control over the quality and quantity of the ingredients. Our version is lightly sweetened with maple syrup and not full of sugar and fat.
Ingredients
- 1:1 gluten-free flour – I used Bob’s Red Mill.
- cinnamon
- ground ginger
- nutmeg
- baking soda
- baking powder
- salt
- unsweetened applesauce – this helps add some natural sweetness and keep them moist. I promise you can’t taste it though!
- egg
- milk – any kind will work.
- maple syrup – for a touch of sweetness.
- vanilla extract
- finely shredded carrots
- raisins – they add a little chewiness and natural sweetness. You can leave them out if you don’t like them.
- walnuts – for a little crunch. Again, you can leave them out if you don’t like them.
- greek yogurt frosting – optional, but makes them extra delicious!
How to make healthy carrot cake muffins
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 9 nonstick liners.
- Mix your dry ingredients. Add your flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt to a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, add your applesauce, egg, milk, maple syrup, and vanilla extract and mix well to combine. Add carrots and stir to combine.
- Combine batter. Add your dry mixture, raisins, and walnuts to your wet mixture and mix with a spatula until just combined. Do not overmix the batter.
- Bake. Using a cookie scoop (about 2 1/2 tablespoons), distribute the muffin batter evenly among the prepared muffin cups. Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool.
- Optional – while the muffins bake, make your frosting. Place in the fridge to let the frosting chill until the carrot cake muffins are cool.
- Ice muffins. Once the muffins are cooled, add about a heaping tablespoon of frosting to each muffin and evenly spread it out. I like to sprinkle a little cinnamon on top.
- Enjoy!
How to grate carrots
To grate your carrots, use a box grater with small to medium-sized holes. You don’t want your carrot pieces too large, but also not too small that they disappear. I suggest peeling them before grating, as the outside skin can be a little bitter. You can also shred them in a food processor.
Carrot cake greek yogurt frosting
Instead of your classic cream cheese frosting, we are using a greek yogurt frosting. It’s lighter yet still full of flavor and also packs a little protein. You will need:
- Greek yogurt – I like using Icelandic skyr as it’s super thick. Use full-fat for the best flavor!
- vanilla extract
- maple syrup
Simply mix together the ingredients until combined and adjust according to taste. If you prefer a cream cheese frosting, follow this recipe.
Storage
Substitutions
- 1:1 gluten-free flour – all-purpose flour will work instead, but the recipe will no longer be gluten-free.
- applesauce – you can swap out a ripe banana instead. Simply mash it before adding your remaining wet ingredients.
- egg – I haven’t tried any substitutes, but you could try a flax egg. I am not sure if it will work.
- milk – dairy or non-dairy will work.
- maple syrup – honey will work instead.
- vanilla extract – vanilla bean paste will work the same.
- raisins – leave them off if you don’t like them.
- walnuts – pecans or almonds will work instead.
- greek yogurt frosting – use dairy-free yogurt if needed. You can also swap out your favorite frosting recipe if you prefer.
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Healthy Carrot Cake Muffins
equipment
- 2 mixing bowls
- muffin liners
ingredients
- 1 cup 1:1 gluten-free flour (148 grams)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/4 cup + 2 tablespoons milk
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 heaping cup finely shredded carrots (110 grams)
- 1/4 cup raisins (40 grams) – optional
- 1/2 cup walnuts, roughly chopped (45 grams) – optional
- 1/2 batch greek yogurt frosting (optional for frosting)
instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 9 nonstick paper muffin liners, reusable silicone liners, or grease the muffin wells.
- Mix your dry ingredients. Add your flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt to a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large bowl, add your applesauce, egg, milk, maple syrup, and vanilla extract and mix well to combine. Add carrots and stir to combine.
- Combine batter. Add your dry mixture, raisins, and walnuts to your wet mixture and mix with a spatula until just combined. Do not overmix the batter.
- Bake. Using a cookie scoop (about 2 1/2 tablespoons), distribute the muffin batter evenly among the prepared muffin cups. Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool.
- Optional – while the muffins bake, make your frosting. Place in the fridge to let the frosting chill until the carrot cake muffins are cool.
- Ice muffins. Once the muffins are cooled, add about a heaping tablespoon of frosting to each muffin and evenly spread it out. I like to sprinkle a little cinnamon on top.
- Enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Delicious!!