Carrot muffins are a good and healthy treat that are suited to breakfast or as a snack on-the-go. Made with grated carrots, whole wheat flour, and a touch of cinnamon and nutmeg, these muffins are a great way to sneak in some veggies while satisfying your sweet tooth.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Healthy Baked Carrot Muffins

They are easy to make and can be customized with your favorite mix-ins like raisins, walnuts, or chocolate chips. Suited to meal prep, a quick breakfast, or a snack, these carrot muffins are sure to become a staple in your kitchen!

Carrot muffins are a healthy and good treat that are suited to any time of day. These muffins are packed with grated carrots, which provide an excellent source of vitamin A and fiber, while also adding a touch of sweetness to the recipe. They are often made with whole wheat flour, which adds extra fiber and nutrients to the mix. Compared to traditional muffins, carrot muffins are a great option for those who want to enjoy a tasty treat while still maintaining a healthy diet.

Not only are carrot muffins healthy, but they are also incredibly good. The combination of grated carrots, warm spices, and a touch of sweetness from the sugar and honey makes for a flavorful and satisfying snack. These muffins are also versatile and can be customized with different add-ins like nuts, raisins, or even chocolate chips for a little extra indulgence.

Carrot muffins are a great snack or breakfast option, suited to meal prep, or an on-the-go snack. They can be enjoyed with a cup of coffee or tea for a cozy morning treat, or as a quick snack during the day to tide you over until your next meal. They are also a great option for Easter brunch or breakfast, as the grated carrots give a nod to the Easter bunny while still being a tasty and healthy option for the whole family.

How to Make Carrot Muffins

To make these good carrot muffins, you'll need the following ingredients:

Self-rising flour: The self-rising flour is important because it contains baking powder and salt, which helps the muffins to rise and have a light texture. The sea salt also enhances the flavor of the muffins and balances out the sweetness.
Light brown sugar: The light brown sugar brings sweetness to the muffins, while also adding a slightly caramel-like flavor.
Grated Carrots: The freshly grated carrots are the star of the show, providing natural sweetness and a subtle earthy flavor that complements the spices.
Melted Butter or Vegetable oil: The melted butter or vegetable oil adds moisture to the muffins and helps to keep them tender and fluffy. We prefer the flavor of melted butter, but some prefer the light, clean flavor of vegetable oil.
Eggs: The eggs act as a binder, helping to hold the muffins together, and also contribute to their texture and flavor.
Vanilla extract: The pure vanilla extract adds a subtle sweetness and enhances the overall flavor of the muffins.

Once you've gathered your ingredients, we will use the following process:

Prep. Prep a 12-muffin tray with greased liners, and preheat oven to 350F degrees, while you start the muffin mix. In a medium bowl whisk dry ingredients and brown sugar together and set aside. break apart any brown sugar clumps. In the bowl of a stand mixer add vegetable oil, eggs, vanilla, shredded carrots and mix until combined with the paddle attachment (about 60 seconds). Slowly add in dry ingredients on low.
Bake. Fill muffin tray with muffin mix using a 3-tablespoon scoop and bake for 18-20 minutes or until a toothpick comes out moist but not wet.
Cool. Place tray on a cooling rack for about 10-15 minutes before removing muffins to allow them to cool.

Kitchen notes

Use freshly grated carrots: Grate the carrots before you make the batter to ensure that they are fresh and moist. This will help to keep the muffins tender and flavorful.

Don't overmix the batter: Overmixing the batter can lead to tough and dry muffins. Mix the batter until combined, and then stop.

Use room temperature ingredients: This helps to ensure that all the ingredients mix together evenly and results in a smoother batter.

Use the right amount of leavening agents: measure out the self-rising flour correctly, as too much or too little can affect the texture of the muffins.

Adjust spices to your liking: Feel free to adjust the spices to your personal taste. If you like your muffins spicier, add more cinnamon or nutmeg.

Use a muffin pan with liners: This will help to ensure that the muffins come out of the pan easily and will also make for easy cleanup.

Let them cool completely: Allow the muffins to cool completely in the pan before removing them. This will help them to set properly and retain their shape.

A few answers

Can we make carrot muffins without self rising flour?

Yes, you can substitute self-rising flour with all-purpose flour, baking powder, and salt. For every cup of self-rising flour, use 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

How do we store carrot muffins?

You can store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week, or in the freezer for up to 3 months.

Can we add nuts to the batter?

Yes, you can add chopped nuts, raisins, or other dried fruits to the batter. This can add more texture and flavor to the muffins

Can we use a different type of oil other than vegetable oil?

Yes, you can use other types of oil such as canola oil or coconut oil. be aware that it may affect the flavor and texture of the muffins.

Can we make carrot muffins vegan?

Yes, you can substitute the eggs with flax eggs or applesauce. You can also use a non-dairy milk such as almond milk, and substitute the butter with vegan margarine or coconut oil.

Serve it with

Fresh fruit salad: A colorful fruit salad made with a mix of seasonal fruits such as berries, melons, and kiwis is a healthy and refreshing side dish that pairs well with sweet carrot muffins. Try our Dragon Fruit Salad Lemon Poppyseed Glazed Fruit Salador Fig and Honey Fruit Salad with Chèvre and Pine Nuts.
Eggs: Soft and fluffy scrambled eggs, creamy rich deviled eggs, and baked egg dishes are a classic breakfast staple that go well with muffins. Try our Air Fried Scotch Eggs Baked Pepper Egg Cups The Best Easy Deviled Eggs Recipeor our SPAM and Eggs Breakfast Sandwiches!
Bacon or sausage: A side of crispy bacon or sausage is a savory addition to a sweet breakfast. It's also a great source of protein to help balance out the carbs in the muffins. Our The Best Air Fryer Bacon and Baked Bacon in the Oven recipes bring solid crunchy strips of bacon, every time!
Orange juice: A tall glass of freshly squeezed orange juice is a refreshing and classic beverage that pairs well with carrot muffins. Try Easy Sangria Mimosasor some Easy, Simple Peach Bellinis!
Coffee or tea: Easy Keto Dalgona Coffee Israeli Cardamom Coffeeand Earl Grey Sparkling Tea and Tonic are all good drinks with a great caffeine kick to start your morning!

For more good breakfast recipesfind our recent favorites below:

Baked Carrot Muffins Recipe

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Ingredients

1 ¼ cups self-rising flour
½ teaspoon sea salt
½ cup light brown sugar, packed
1 ¼ cups freshly grated carrots
⅓ cup vegetable oil
2 eggs, room temperature
1 ½ teaspoons pure vanilla extract

Method

Prep a 12-muffin tray with greased liners, and preheat oven to 350F degrees, while you start the muffin mix.
In a medium bowl whisk dry ingredients and brown sugar together and set aside. break apart any brown sugar clumps.
In the bowl of a stand mixer add vegetable oil, eggs, vanilla, shredded carrots and mix until combined with the paddle attachment (about 60 seconds).
Slowly add in dry ingredients on low.
Fill muffin tray with muffin mix using a 3-tablespoon scoop and bake for 18-20 minutes or until a toothpick comes out moist but not wet.
Place tray on a cooling rack for about 10-15 minutes before removing muffins to allow them to cool.