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!
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. 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.
- Spoon the batter evenly into each liner. Top with a few 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!
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!
Give these easy & healthy Carrot Muffins a try and let me know how they turned out!
Healthy Carrot Muffins Recipe
Ingredients
- 1 1/2 cup Whole wheat flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 cup Oil I used avocado oil
- 1/2 cup Maple syrup
- 1 Egg large
- 1 tsp Vanilla extract
- 1 cup Carrot grated, packed
- 1/4 cup Yogurt plain or greek yogurt
- 1/2 cup Chocolate chips
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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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