Healthy Carrot Cake Muffins (With Protein!)
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
These Healthy Carrot Cake Muffins are the perfect blend of wholesome and delicious – packed with protein, refined sugar free, and completely gluten-free! Made with nutrient-rich ingredients like oats, Greek yogurt, walnuts, and fresh carrots, these muffins bring all the cozy flavors of carrot cake to your breakfast or snack time in a healthier way.
My kids have been loving these muffins lately! At first, I will admit, they were skeptical because of the carrots, but now they can’t get enough of them! I personally love that there’s a decent amount of protein and a lot less sugar than your typical muffin, or even carrot cake for that matter!
I like to make a double batch of these muffins on a Sunday to have them ready for a quick breakfast addition, afterschool snacks, and lunchbox treats throughout the week.
Recipe Ingredients
You’ll need the following ingredients to make these Healthy Carrot Cake Muffins:
Ingredient Notes
- Oat Flour: Oat flour is the base of these gluten-free muffins. I prefer making my own oat flour by blending gluten-free oats in a blender for about 15 seconds, which creates a lighter texture than store-bought oat flour.
- Greek Yogurt: I used whole milk Greek yogurt for this recipe to help the muffins have a better texture and enough moisture from the added fat. You can use a Low-Fat Greek yogurt, but it might result in a drier muffin. You can also use a non-dairy yogurt or a plain regular yogurt, if needed.
- Carrots: I recommend shredding your own carrots for this recipe versus using pre-shredded carrots which will probably be a little too thick or coarse for the recipe, making them too noticeable, especially to little kids!
Additions & Substitutions
- Spices: Add ¼ teaspoon ground ginger or nutmeg for extra warmth and complexity.
- Mix-ins: You could try adding shredded coconut, chocolate chips, or chopped pecans instead of walnuts.
- Greek Yogurt: For a dairy-free version, you can substitute with dairy-free yogurt, though the protein content will be lower. You can also use a plain regular yogurt.
- Raisins: Golden raisins, dried goji berries, unsweetened dried cranberries, or chopped dates can be used as alternatives.
How to Make Healthy Carrot Muffins: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a large bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon. Add raisins and walnuts and toss to combine.
Step 2: In a medium bowl, mix applesauce, greek yogurt, eggs, maple syrup, and shredded carrots.
Step 3: Pour wet ingredients into the oat flour mixture and stir until just combined.
Step 4: Use a cookie scoop or ¼ measuring cup to scoop the muffin batter into the muffin liners, filling each liner 3/4 of the way full. Bake in the oven at 375 degrees Fahrenheit for 15-18 minutes until golden brown or a toothpick comes out clean when placed in the center of a muffin.
Recipe Tips & Tricks
- Grating Carrots: Use the fine side of your grater for more evenly distributed and not as noticeable carrots throughout the muffins.
- Ground Oats: I think the muffins taste better when you grind your own oats in a blender versus using store-bought oat flour. It only takes about 15 seconds to grind the oats yourself.
- Don’t Overmix: Stop stirring as soon as the ingredients are combined to ensure tender muffins.
Storage & Reheating
- Countertop: Store leftovers in an airtight container in the fridge for up to 2 days.
- Fridge: Keep fresh up to a week in an airtight container in the fridge.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge or microwave for 20-30 seconds when ready to eat.
Frequently Asked Questions
While convenient, pre-shredded carrots tend to be drier and thicker than freshly grated carrots. For best results, grate your own carrots.
Oat flour not only makes these muffins gluten-free (use certified gluten-free oats) but also adds fiber and protein while creating a naturally sweet, nutty flavor.
Yes, though the protein content will be lower, you can substitute the Greek yogurt with your favorite dairy-free yogurt alternative.
The natural sweetness from the carrots, applesauce, and raisins means you can reduce the maple syrup to ¼ cup if desired. It will make the muffins less sweet, but I think they will still taste good!
In a Lunch Rut?
Grab your FREE 10-Day Lunchbox Recipe Meal Plan! Great for adults and kids!
Did you try this recipe?
Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!
Healthy Carrot Cake Muffins
Ingredients
- ½ cup unsweetened applesauce
- ½ cup Greek yogurt, whole milk
- ⅓ cup 100% pure maple syrup
- 2 eggs
- 1 ½ cups grated carrots, about 1 – 1 ½ large carrots
- 2 cups gluten-free oats*, ground into a flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup raisins
- ⅓ cup walnuts, optional
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with non-stick muffin liners.
- In a large bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon. Add raisins and walnuts and toss to combine and coat them with flour.
- In a medium bowl, mix applesauce, Greek yogurt, eggs, maple syrup, and shredded carrots.
- Pour wet ingredients into the oat flour mixture and stir until just combined.
- Use a cookie scoop or ¼ measuring cup to scoop the muffin batter into the muffin liners, filling each liner about ¾ of the way full.
- Bake in the oven for 15-18 minutes until a toothpick comes out clean when placed in the center of a muffin.
Hi Kaileigh,
Love this blog and I can’t wait to try some of these recipes when we get home! So fun, keep up the good work. You are an inspiration.