Healthy Carrot Cake Muffins So Easy Low Sugar All Yum

Carrot Cake Muffins

When I’m looking for a fun way to serve up vegetables to kids, I tend to think of muffins. And these carrot muffins are a delicious—and super easy—snack, side dish, or breakfast option to share with the kids. I actually love this recipe so much that I make them regularly for myself. These muffins are low in added sugars and contain whole grains from rolled oats and whole wheat flour. They also have a nice amount of carrots for fiber, vitamin A, and flavor. And unlike many traditional muffin recipes, these don’t rely on oil alone for moisture; applesauce adds moisture and nutrients, too. These store really well in the fridge or freezer, so they’re a nice recipe to make and serve for days (or weeks) to come. (Find more of my favorite muffins for kids here.)

Ingredients You Need

You don’t need anything fancy to make these muffins. Here’s a look at the ingredients.

Whole wheat flourRolled oats: These are sometimes called “old-fashioned” oats.Baking powderBaking soda: Make sure your baking soda is fresh before you start baking as it’s key to these baking through properly.Cinnamon: Adds that classic carrot cake flavor.EggsApplesauce: I use smooth, unsweetened applesauce here.Brown sugarCanola or melted coconut oilGrated carrots: I prefer the texture of carrots grated on a box grater as they tend to be a little finer and bake softer than grated carrots from the store.Raisins: I prefer golden raisins for their pretty color and delicate sweetness, but any kind will work.

Ingredient Substitutions

If you want to make these without refined sugar, you can omit the brown sugar and use 2 tablespoons maple syrup. Gluten-free: Use a cup-for-cup style of gluten-free flour blend and gluten-free rolled oats. Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill.

Step-by-Step Instructions

Here’s a look at the process involved in making these carrot muffins so you know what to expect. Scroll down to the bottom of the post for the full recipe. TIP: You can use store-bought grated carrots, but you’ll need ones that are finely grated and not in super long pieces. If the pieces of your carrots are longer than an inch, cut them up smaller with kitchen shears.

Can I turn these muffins into cupcakes?

Yes! You can do a lightly sweetened Cream Cheese Frosting made from cream cheese, vanilla, and maple syrup or honey. Use a hand-held mixer to beat all ingredients together and top the cooled muffins.

What should I serve with these mini muffins?

We like them with milk and a side of fruit for breakfast or a snack, or you can serve them with a favorite soup as dinner or as part of a toddler lunch. (They’re shown above in a lunchbox with Roasted Carrot Fries, cottage cheese, and grapes.) I personally love them with coffee or tea as an afternoon snack.

Can I make these vegan?

To make these without eggs or dairy, omit the eggs and add ground flaxseed meal. You may need to bake them for about 2 minutes longer, but use a cake tester to be sure. See the note at the end of the recipe for specifics. (Or you can use a store bought egg replacer like the one from Bob’s Red Mill.)

How to Store

To store, place in an airtight container in the fridge for 3-5 days. Reheat slightly to serve if desired. Or, place cooled muffins into a zip top freezer bag, remove as much air as possible and seal. Store in the freezer for up to 3 months. Thaw overnight in the fridge or in the microwave in 10-15 second increments.

Best Tips for Success

I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.For best results, grate the carrots yourself. OR use kitchen shears to roughly chop store-bought grated carrots into slightly smaller pieces. (Right out of the bag, the grated carrots are often in long pieces that will be hard to fit in mini muffin cups.)Dice into smaller pieces for babies or 1-year-olds.Be sure to grease the pan well and use a paring knife around the edges as needed to prevent the muffins from sticking to the pan.These work best as mini muffins. (They take forever to bake through as full-size.)When checking for doneness, look for the edges to be golden brown, the tops of the muffins to be firm to the touch, and a cake tester inserted into the center of a muffin to come out clean—not with wet batter stuck to it.You can omit the brown sugar and use 2 tablespoons maple syrup or honey instead.You may also like Zucchini Carrot Muffins, ABC Muffins, Yogurt Muffins, Carrot Cake Cupcakes, and Strawberry Muffins.