Easy Healthy Carrot Cake Muffins
These easy healthy carrot cake muffins are made with simple ingredients and come together in just a few easy steps! The perfect afternoon snack or pre-workout boost.
What You’ll Need
Equipment
- 12-count muffin tin
- Parchment liners (optional, but really cute and makes cleanup easy)
- Blender
- Grater
Ingredients
- Ripe bananas
- Maple syrup: I use sugar free syrup (Maple Grove Farms is my favorite). Can sub pure maple syrup.
- Non fat plain greek yogurt
- Eggs
- Almond butter
- Vanilla extract: I use Baker’s imitation vanilla flavor.
- Carrots
- Whole grain oats
- Coconut sugar: Or brown sugar (if using brown sugar, they will be a tad more dense).
- Baking soda + baking powder
- Salt
- Cinnamon, cloves, cardamom, and ginger
How To Make Them
- Preheat oven and prep muffin tin: Preheat the oven to 350F. Line your muffin tin with parchment liners or spray with cooking spray (make sure to spread around completely with your fingers).
- Grate the carrots: Peel and grate the carrots using the small side of a grater.
- Mix the wet ingredients: In a mixing bowl, use a fork to mash the banana until mostly smooth. Add the maple syrup, yogurt, eggs, almond butter, vanilla and grated carrots. Whisk until smooth.
- Mix the dry ingredients: Blend the oats up in a blender to make oat flour. Add to a separate bowl with the coconut sugar, baking soda, baking powder, salt and spices. Whisk to combine.
- Combine wet + dry: Combine the wet and dry mixtures, gently stirring until combined (try not to over-mix).
- Bake: Divide the mixture evenly amongst the 12 muffin cavities. Bake for 18-22 minutes, until risen and tops are slightly golden. Let cool for a couple minutes before transferring to a cooling rack to let cool completely.
Tips
- Check your baking powder/soda: An old baking powder or soda won’t work as well to help the muffins rise. I recently replaced mine and was amazed at how much of a difference it made in my muffins!
- Banana size: 2 small bananas is 202 g (I use a kitchen scale for most accurate measurements). If you don’t have a scale, just look at your bananas and make sure they’re smaller. I’ve made my muffins with large bananas before and it weighs down the dry ingredients and causes them to sink.
- Add-ins: You can add raisins, pecans, walnuts, even some shredded coconut or pineapple. Whatever you love!
To Store
Once completely cooled, store muffins in a gallon ziploc or airtight container (I also love this quarter sheet pan with lid) for 3-4 days at room temp, or in the fridge up to a week. These muffins also freeze well (up to 3 months) and can be reheated from frozen in the microwave for about 60 seconds.
More Muffins!
- Healthy chocolate chip banana oat muffins
- Healthy pumpkin chocolate chip muffins
- Healthy chocolate banana muffins
As always, be sure to leave a comment and review if you try these easy healthy carrot cake muffins! And be sure to leave a rating and review down below and tag me on IG. ♡ Enjoy!
Easy Healthy Carrot Cake Muffins
These easy healthy carrot cake muffins are made with simple ingredients and come together in just a few easy steps! The perfect afternoon snack or pre-workout boost.
Equipment
- Parchment liners optional
Ingredients
- 2 small ripe bananas (202 g) mashed
- 1/4 cup maple syrup (60 g) I use sugar-free
- 1/2 cup non fat plain greek yogurt (113 g)
- 2 large eggs
- 2 tbsp almond butter (32 g)
- 1 tsp vanilla extract
- 1 cup grated carrots (110 g) fresh grated!
- 2 1/2 cups whole grain oats (200 g) blended into oat flour
- 1/4 cup coconut sugar (48 g) or brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp each: cloves, cardamom, ginger
Instructions
- Preheat oven to 350 F. Line a 12-muffin baking tin with parchment liners or spray with cooking spray (spreading around completely with your fingers).
- In a mixing bowl, stir together the mashed bananas, maple syrup, greek yogurt, eggs, almond butter, vanilla, and grated carrots.
- In a separate bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt, cinnamon, cloves, cardamom and ginger.
- Combine wet and dry mixtures until smooth, then divide evenly among the 12 muffin tins.
- Bake for 18-22 minutes, until tops are lightly browned. Let cool for a couple minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Make sure you freshly grate the carrots (don’t use store-bought).
- Can sub 1 3/4 cups store-bought oat flour for the whole grain oats.
- Can add raisins and chopped pecans, if desired.
Nutrition
Serving: 1muffin | Calories: 132kcal | Carbohydrates: 22g | Protein: 4.9g | Fat: 3.6g | Fiber: 3g
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