Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins made with carrots, apples, bananas and almond milk… they taste just like your favourite carrot cake recipe, but deliciously light and healthy!

As much as we all love a sweet treat, they taste even better when you know that you’re eating a HEALTHY sweet treat! Whether it’s a bliss ball, a healthy muffin (like these carrot ones!) or a healthy brownie, you really can enjoy these delicious treats completely guilt-free!

What You Need To Make Carrot Cake Muffins

*For ingredient quantities and the method, please scroll to the recipe card at the bottom of the post

Eggs – use large eggs (around 55g-60g each).

Coconut Oil – this can be bought from any major supermarket. If you live in a cool climate, the coconut oil may solidify in the glass jar – simply melt it in the microwave before using. 

Sweeteners – our healthy muffins are sweetened using a combination of honey (or substitute with rice malt syrup), mashed banana, grated apple and a small amount of brown sugar. 

Dry ingredients – the base of our carrot cake muffins are made using plain flour (or substitute with 1/2 plain flour and 1/2 wholemeal flour), almond meal (ground almonds) and rolled oats. Bi-carbonate soda is the rising agent, while sea salt and cinnamon add additional flavour. 

Almond milk – is a healthy low fat, high calcium plant milk made from almonds with a creamy, nutty flavour. You can buy almond milk from any supermarket or make your own.

Optional nuts – chopped walnuts or pecans can be sprinkled over the top of the muffins before baking for a nutty crunch! 

Why You’re Going To Love This Healthy Muffin Recipe

This really is the perfect carrot cake muffin recipe! Here’s why you’re going to fall in love with them: 

• made from healthy plant-based ingredients
• can be made using a mixing bowl and spoon or a Thermomix
• are lower in fat and sugar than other muffin recipes
• are great for kids and toddlers
• perfect for school lunch boxes (omit the nuts)
• the preparation involves just one bowl and 10 minutes!

How To Make Carrot Cake Muffins

*For the full method, please scroll to the recipe card at the bottom of the post.

You are going to LOVE how easy this recipe is… just 10 minutes prep time and only one bowl to wash up!

Step 1 – Whisk the eggs, coconut oil, mashed banana and honey together.

Step 2 – Add the apple, sugar, salt, bi-carb soda, cinnamon and almond milk and whisk.

Step 3 – Fold through the carrot, oats, almond meal and flour.

Step 4 – Divide the mixture amongst the prepared muffin tray holes and sprinkle over chopped nuts (optional). Bake.

Tips For Baking Perfect Muffins

• Storing – Carrot cake muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
• Use room temperature ingredients.
• Fold through the dry ingredients – don’t over-mix.
• Add rice to the bottom of the muffin tin holes (this stops the paper cases from getting greasy).
• Sprinkle chopped pecans or walnuts over the top of the muffins before baking for a beautiful crunch.
• Bake until lightly golden and the muffins spring back when touched
• Store the muffins at room temperature (not in the fridge – or they’ll dry out). 

More Healthy Muffin Recipes

If you love our healthy carrot cake muffins, then you’re going to become obsessed with these simple and healthy muffin recipes too:

ABCD Muffins

Our award-winning ABCD Muffins are great for kids and are packed with apple, banana, coconut and dates making them a perfect lunch box option!

ABCD Muffins Recipe

Savoury Muffins

Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!

Savoury Muffins Recipe

Strawberry, Banana & Yoghurt Muffins

These delicious Strawberry, Banana & Yoghurt Muffins are the BEST!!! They're packed full of bananas and strawberries.... making them seriously YUM!!

Strawberry, Banana & Yoghurt Muffins Recipe

Healthy Banana & Double Chocolate Chunk Muffins

Healthy Banana & Double Chocolate Chunk Muffins that take just 5 minutes to prepare, are moist and totally delicious! Perfect for a breakfast-on-the-go or a lunchbox treat. 

Healthy Banana & Double Chocolate Chunk Muffins Recipe

Oat & Apple Muffins

Oat & Apple Muffins - super moist!

Oat & Apple Muffins Recipe

Easy Banana Muffins

Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.

Easy Banana Muffins Recipe

Savoury Muffins Recipe

A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, with soup or on their own! Printable Thermomix and conventional recipe cards included. 

Savoury Muffins Recipe Recipe

Healthy Food Swaps

Our carrot cake muffins are a super healthy alternative to a carrot cake. But if you’re looking for some more simple, everyday healthy food swaps, check out these easy ideas!

Click here to download your free 20 Healthy Food Swaps Printable!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Carrot Cake Muffins

Healthy Carrot Cake Muffins made with carrots, apples, bananas and almond milk... they taste just like your favourite carrot cake recipe, but deliciously light and healthy!

5 from 2 votes

Print Pin Rate

Course: healthy recipes

Cuisine: Muffins

Keyword: healthy carrot cake muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 serves

Calories: 320kcal

Author: Lucy - Bake Play Smile

Ingredients

• 2 eggs
• 1/4 cup (55g) coconut oil or olive oil
• 1/3 cup banana ripe & mashed, approximately 1 banana
• 1/4 cup (85g) honey or rice malt syrup
• 1 apple grated
• 1/2 cup (100g) brown sugar
• 1/2 tsp sea salt
• 1 1/2 tsp bi-carb soda
• 1 tsp ground cinnamon
• 1/2 cup (125g) almond milk unsweetened (I used VitaSoy)
• 1 cup (100g) grated carrot firmly packed
• 2/3 cup (60g) rolled oats
• 1/2 cup (50g) almond meal
• 1 cup (120g) plain flour or substitute for 1/2 cup plain flour and 1/2 cup wholemeal plain flour
• 1/4 cup chopped nuts pecans, walnuts etc, for sprinkling

Instructions

Conventional Method

• Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with paper liners and set aside.
• Place the eggs, coconut oil, mashed banana and honey into a large bowl and whisk to combine.
• Add the grated apple, brown sugar, salt, bi-carb soda, cinnamon and almond milk and whisk together.
• Very gently fold through the grated carrot, rolled oats, almond meal and flour.
• Divide the mixture amongst the prepared muffin tray holes (filling almost to the top).
• Sprinkle over the chopped nuts.
• Bake for 20-25 minutes, or until golden.
• The muffins are cooked when the muffins are lightly golden and spring back when touched.
• Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Store in a container at room temperature for 3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil) for 3 months.

Thermomix Method

• Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with liners and set aside.
• Place the carrot and apple into the Thermomix bowl and mix on Speed 10 for 5 seconds (or until finely grated). Set aside in a seperate bowl.
• Place the eggs, melted coconut oil, mashed banana and honey into the Thermomix bowl and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
• Add the brown sugar, sea salt, bi-carbonate soda, cinnamon and almond milk and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
• Add the reserved grated carrot and apple, rolled oats, almond meal and plain flour and mix on Reverse, Speed 5, 5 seconds. Scrape down the sides and repeat for a further 2-3 seconds.
• Divide the mixture amongst the prepared muffin tray holes (filling to the top). Sprinkle over the chopped nuts. Bake for 20-25 minutes, or until golden.
• The muffins are cooked when the muffins are lightly golden and spring back when touched. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Store in a container at room temperature for 3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil) for 3 months.

Notes

RECIPE NOTES & TIPS

Eggs – use large eggs (around 55g-60g each).

Coconut Oil – this can be bought from any major supermarket. If you live in a cool climate, the coconut oil may solidify in the glass jar – simply melt it in the microwave before using. 

Sweeteners – our healthy muffins are sweetened using a combination of honey (or substitute with rice malt syrup), mashed banana, grated apple and a small amount of brown sugar. 

Dry ingredients – the base of our carrot cake muffins are made using plain flour (or substitute with 1/2 plain flour and 1/2 wholemeal flour), almond meal (ground almonds) and rolled oats. Bi-carbonate soda is the rising agent, while sea salt and cinnamon add additional flavour. 

Almond milk – is a healthy low fat, high calcium plant milk made from almonds with a creamy, nutty flavour. You can buy almond milk from any supermarket or make your own.

Optional nuts – chopped walnuts or pecans can be sprinkled over the top of the muffins before baking for a nutty crunch! 

Use room temperature ingredients.

Fold through the dry ingredients – don’t over-mix.

Add rice to the bottom of the muffin tin holes (this stops the paper cases from getting greasy).

Sprinkle chopped pecans or walnuts over the top of the muffins before baking for a beautiful crunch.

Bake until lightly golden and the muffins spring back when touched.

Storing – Carrot cake muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 295mg | Potassium: 197mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3340IU | Vitamin C: 2.2mg | Calcium: 67mg | Iron: 2.2mg

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