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Carrot Cake Muffins

These bakery style carrot cake muffins are soft, moist, and fluffy. The recipe is a delicious healthy breakfast or snack!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 20 minutes
Total Time 20 minutes
Yield 12 muffins

Ingredients

  • 1 cup shredded carrot
  • 1/2 cup applesauce or yogurt
  • 1/4 cup oil or additional applesauce for low fat
  • 2 tbsp water
  • 2 tsp pure vanilla extract
  • 2 tsp white vinegar
  • 1 cup flour (here's a keto option)
  • 1/2 cup unsweetened protein powder or additional flour
  • 1/2 cup sugar (unrefined if desired)
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup raisins (optional)

Instructions

  • Flour options that work include spelt, white, oat, or some brands of gluten free all purpose. We have not tried whole wheat flour and do not recommend coconut.
    To make carrot muffins, preheat the oven to 350 F. Whisk liquid ingredients together. Stir remaining ingredients in a large bowl, then add wet to form a batter. Portion into a lined muffin tin. Bake 20 minutes. Enjoy hot, or let cool before loosely covering with a towel and either refrigerating or letting the muffins sit on the counter overnight. Taste and texture are even better the second day, and liners should peel off easily after sitting overnight as well.
    View Nutrition Facts

Notes

To turn the muffins into a full cake, make this Vegan Carrot Cake.
 

Nutrition Information

Calories: 100kcal