Carrot Muffins Recipes

Think carrot cake, but without the guilt!

Just two ingredients and ready in 20 minutes!

These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.

The original recipes calls these cupcakes. By substituting whole wheat flour, and applesauce for a portion of the white flour and oil, I made them healthier. I also used Splenda instead of sugar. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! My kids love these, even requesting them for birthdays. For special occasions I go back to all white flour and add the icing! Otherwise--they make a great breakfast muffin or snack!

Recipe from FatFreeVegan

A very flexible recipe and a delicious source of fiber! My kids love these muffins!!! You can add just about anything you want and make it your own. Enjoy!!!

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.

Whole wheat muffins filled with carrots, apples, coconut, walnuts and oats. Apple sauce and yogurt replace most of the oil. So good and good for you!

Delicious way to use apple carrot pulp from juicing.

Light and sweet without the guilt

Breakfast / Snack Item

Healthy muffin

I love carrot cake! But the cream cheese frosting and 1 cup of oil to make a moist cake is not the best way to start the morning. I lightened up the cake and icing to make a great breakfast treat.

a vegan muffin. to make them approx 100 cals each use 1/4 cup per muffin and make 12.. using a 1/2 cup cookie scoop this makes approx 7 muffins *regular size* at about 200 cals per muffin.

This is the first paleo muffin recipe I ever made and they came out delicious! Moist, Flavorful, and perfect for grab and go.

A recipe i found that i tweaked some to my liking and to accommodate a full can of pumpkin

These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying!

This recipe bakes up well at our home just above 6800 feet.

Adapted from averiecooks.com recipe.
I changed spices but very little else.

Read carefully. In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.

The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.

These are a treat and a healthy one at that although full disclosure, it's hard to stop at just one! They are so delicious. I love having these with tea or a salad at lunch and great for breakfast on the go!

low carb no added sugar
1 vegetable green
1 red protein
..5 yellow
1 spoon fat

Great for a snack !

This is a variation of a muffin recipe by STORMY96. I am lactose intolerant and most oil and sugar substitutes make a bad reaction. I like organic choices too. The result was super delicious tho.

Very moist and tasty!

Healthy Fat Free Muffins with under 75 calories. Make sure to use the fine side of your grater. I used the large side and it made them come out ugly

These muffins are wonderfully moist with a nice, subtle bite from the ginger. They taste really similar to Trader Joe's Carrot Ginger Bran Muffins.