Easy & moist Healthy Carrot Muffins made with whole wheat flour, carrots and maple syrup. These delicious muffins are great for a quick breakfast or snack!

Healthy Carrot Muffins in a basket with a bottle of milk in the back
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My daughter loves cupcakes & muffins. So I make them very often now. Although I also try to make them healthier with whole wheat flour as much as possible, similar to these Whole Wheat Pumpkin Oatmeal Muffins and Healthy Banana Chocolate Chip Bread. You cannot even tell that these muffins are made healthier with whole grain. Another healthy recipe to try – Zucchini Chocolate Chip Muffins.

Muffins are such a wonderful grab-and-go breakfast or snack. Especially with little kids in the house, they constantly want to munch on something. So I like to have these easy healthy muffins ready!

What makes these Carrot Muffins healthy?

I know you are thinking “healthy” is such a subjective term, and I see chocolate chips in these muffins. Let me share some of the healthy swaps I have made to make these a carrot muffins a healthier choice.

  • I have replaced refined all-purpose flour with white whole wheat flour. This means these muffins are made entirely with whole grains.
  • Added protein-rich egg and yogurt.
  • I used avocado oil in place of butter. Another oil such as coconut oil or olive oil would work well too.
  • Maple syrup replaces refined sugar, so these muffins are naturally sweetened.
  • I added chocolate chips as my daughter loves anything with some chocolate in it. However feel free to replace with nuts or raisins.

How to make Healthy Carrot Muffins?

  • Start with preheating the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
  • Mix all dry ingredients in a bowl – whole wheat flour, baking powder, baking soda, salt and cinnamon.
  • In another bowl, whisk together oil, maple syrup, egg, vanilla and shredded carrots.
  • Add yogurt and whisk again.
  • Add the dry ingredients into the wet ingredients bowl. Mix till they are just combined, do not overmix.
  • Gently fold in the chocolate chips. Save some chocolate chips to top once you fill the muffin liners in the next step.
Mix dry ingredients to make Whole Wheat Healthy Carrot Muffins in a white bowl
Add yogurt to the wet ingredients to make Carrot Cake Muffins in a white bowl
Mix wet ingredients to make healthy carrot cake muffins in a white bowl
Mix dry & wet ingredients and add chocolate chips to make carrot muffins in a white bowl
  • Spoon the batter evenly into each liner. Top with a few chocolate chips.
Whole Wheat Healthy Carrot Muffins ready to be baked in the oven
  • Bake for 15-18 minutes at 350F or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool completely on a wire rack and enjoy!
Healthy Easy Carrot Muffins baked and out of the oven

Right after I could take pictures, which was a real struggle with the little girl waiting to eat these muffins, my daughter gobbled up two muffins.

These were a perfect after school snack for a couple of days. I was thinking they would last for a week, however two days was the maximum these muffins survived in our house!

Healthy Whole Wheat Carrot Muffin cut into two pieces being picked up, along with a basket of muffins.

Give these easy & healthy Carrot Muffins a try and let me know how they turned out!

If you enjoy carrots, here are some easy recipes you might like:

5 from 7 votes

Healthy Carrot Muffins Recipe

Easy & moist Healthy Carrot Muffins made with whole wheat flour, carrots and maple syrup. These delicious muffins are great for a quick breakfast or snack!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients 

Instructions 

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
  • Mix all dry ingredients in a bowl – Whole wheat flour, baking powder, baking soda, salt and cinnamon.
  • In another bowl, whisk together oil, maple syrup, egg, vanilla and grated carrots. Add yogurt & whisk again. 
  • Add the dry ingredients into the wet ingredients bowl. Mix till they are just combined. Do not overmix.
  • Gently fold in the chocolate chips. Save some chocolate chips to top once you fill the muffin liners in the next step.
  • Spoon the batter evenly into each liner. Top with the saved chocolate chips.
  • Bake for 15-18 minutes at 350F or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool completely on a wire rack and enjoy!

Notes

Make them healthier: You can skip the chocolate chips and add nuts such as pecans or walnuts along with raisins. 
Sweetness: These muffins are lightly sweetened. Increase maple syrup to make them sweeter. If you skip chocolate chips, then I suggest to increase maple syrup to 2/3 cup. 
Grated Carrots: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor.
 
 

Nutrition

Calories: 219kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 15mgSodium: 175mgPotassium: 173mgFiber: 2gSugar: 13gVitamin A: 1825IUVitamin C: 0.7mgCalcium: 60mgIron: 0.8mg

Additional Info

Course: Breakfast, Snack
Cuisine: American
Diet: Nut-free
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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5 from 7 votes (4 ratings without comment)

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11 Comments

    1. Hi Ash – Sure, honey will work well in this recipe too. You can use the same amount as for agave.

  1. Hi! I wanted to say thank you for your recipie. I’ve been making them biweekly since first BLW my second. (Chip free for the babe) My first is anti veggie, but eats these up. I’ve subbed beets, pumpkin, and parsnip for the carrots to shake it up. Added flax and/or hemp hearts. I’ve switched some of the flour for oat flour. I’ve added cocoa powder. Every time they bake and taste wonderful. So thank you for your hard work and adding this staple to our family.

    1. Hi Deanna – So good to hear that you have been making so many variations of these carrot muffins. Thank you for sharing your experience 🙂

    1. Hi Radhika – I have not tried with oat or gluten-free flours, so it is hard for me to confirm it will work well.