Carrot Cake Muffins

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These Carrot Cake Muffins allow you to enjoy all the delicious flavors of carrot cake first thing in the morning! They make a great breakfast, brunch, food on the go treat, snack, and even a dessert.

Suitable for vegetarian diets. Weight Watchers Points included in the post.

easy carrot cake muffins

Nutrition

Serving: 14muffins | Calories: 214kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 383mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3490IU | Vitamin C: 2.1mg | Calcium: 214mg | Iron: 1.3mg

I had these Carrot Cake Muffins every single day for 3 weeks. If not for breakfast then certainly for a delicious snack. And a few times for an after-supper treat.

But this story started a while back when the farmer’s market had a huge special offer on carrots. Plus, I was rather hungry so I somehow found myself with 11 pounds of carrots.

Yep. OH’s eyes almost popped out when I got home because 11 pounds is excessive even for me. Well, let’s just say we have been a rather carrot-centric household for a few weeks. Just like we were when we made these Chocolate Banana Muffins.

carrot muffin recipe on a wire cooling rack

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These Carrot Muffins are very easy to make. You don’t need to peel the carrots and everything gets done in the food processor in less than 10 minutes while mini chefs get to do the important task of switching it on and off.

These are the perfect muffins for people who have a sweet tooth. They are low-sugar enough to be considered healthy carrot muffins while still being sweet enough to be delicious. I love to serve them with my protein-packed Egg Bites as a nutrious way to start the day.

And as a bonus: These Carrot Muffins can be eaten with or without the delectable frosting!

If you love muffin recipes as much as I do, then you’ll want to check out these Strawberry Muffins.

Why Make This Recipe

  • Delicious Flavor: These muffins have a delightful carrot cake flavor, making them a tasty treat for breakfast or dessert.
  • Quick and Easy: With a total prep and cook time of just 30 minutes, these muffins are a convenient option for busy mornings.
  • Wholesome Ingredients: This carrot muffins recipe includes fresh shredded carrots, eggs, and other wholesome ingredients, making it a healthier choice for a sweet treat.
  • Kid-Friendly: Carrot cake muffins can be a kid-friendly way to encourage children to eat vegetables. They will also like Butternut Squash Muffins too.

Ingredient Notes

  • Carrots: Freshly grated carrots provide the main flavor and moisture in the muffins, giving them a distinct carrot cake taste.
  • Brown Sugar: Adds sweetness and moisture to the muffins while also contributing to their soft texture.
  • Free-Range Eggs: Act as a binding agent and provide structure to the muffins while adding richness.
  • Salt: Enhances the overall flavor by balancing the sweetness and enhancing other ingredients’ taste.
  • Plain Flour: Serves as the main dry ingredient, providing structure and bulk to the muffins.
  • Baking Powder: Acts as a leavening agent, helping the muffins rise and become light and fluffy.
  • Ground Cinnamon: Infuses the muffins with a warm, spicy flavor, typical of carrot cake.
  • Vanilla (or Zest of 1 Orange): vanilla extract provides a pleasant aroma and a hint of sweetness to the muffins, enhancing their overall flavor.
  • Skim Milk: Adds moisture and helps achieve the desired muffin consistency.
  • Melted Butter: Contributes to the muffins’ tenderness and flavor and adds a touch of richness. Feel free to use some vegetable oil, olive oil, or canola oil if you prefer.

Ready to learn how to make Carrot Cake Muffins? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Carrot Cake Muffins

Get the complete ingredients list and instructions from the recipe card below.

  1. Preheat your oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4. Line your muffin pan with muffin liners.
  2. Use a food processor to finely chop the carrots. Add the brown sugar and eggs, and process until they’re well combined.
  3. Add a pinch of salt, unsifted plain flour, baking powder, ground cinnamon, and vanilla extract (or orange zest) to the food processor. Pour the skim milk and melted butter into the flour mixture. Process the mixture again, but be careful not to overmix; just combine the ingredients until the batter is smooth.
  4. Fill each muffin tin with the batter. It should make approximately 12 muffins.
  5. Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins are fully cooked. To check, insert a wooden skewer into a muffin, and if it comes out clean, they are done.
  6. Allow the muffins to cool on a wire rack for a little while before serving, but feel free to sneak a taste while they’re still warm and delicious.

Recipes Tips

  • For best results, choose fresh carrots to maximize the flavor and moisture they add to the muffins.
  • If you prefer, you can just use shredded carrots and mix everything in a mixing bowl, skipping the food processor.
  • When using eggs, make sure they are at room temperature for better incorporation into the batter.
  • Use unsifted plain flour to maintain the muffins’ texture and density.
  • Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to tough muffins.
  • Here are some of my favorite tools to make this carrot muffins recipe. Do you have any of these already?
carrot cake muffins cool completely on a wire rack

Delicious Variations

  • Nutty Carrot Muffins: Add a half cup of chopped pecans, chopped walnuts, or almonds to the batter for added crunch and nutty flavor.
  • Raisin and Spice Muffins: Mix in a half cup of golden raisins or dried cranberries and increase the ground cinnamon for a spicier, fruitier version.
  • Cream Cheese Frosting: Once the muffins have cooled, top them with a dollop of cream cheese glaze for a more dessert-like treat.
  • Maple Glazed Carrot Muffins: Drizzle maple syrup over the muffins while they’re still warm for a sweet glaze.
  • Add Coconut or Apple – a bit of shredded coconut or shredded apple adds great flavor and texture.
  • Vary the Flour – feel free to substitute a little bit of the flour with some whole wheat flour.

Prep and Storage

  • Prep Ahead – You can prepare the dry and wet ingredients separately and store them in airtight containers. Mix them together just before baking. The batter can be refrigerated overnight.
  • Store – Store carrot cake muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, keep leftover muffins in the refrigerator for up to one week.
  • Freeze – Wrap muffins individually in plastic wrap and place them in a ziploc bag or airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

Can I substitute another sweetener for brown sugar?

Yes, you can use alternatives like honey, maple syrup, or coconut sugar, but note that it may slightly change the flavor and texture of the muffins.

What’s the best way to store cream cheese frosted muffins?

Store them in the refrigerator to keep the cream cheese frosting fresh. They can last 2-3 days.

Can I make these muffins without a food processor?

Yes, you can. Grate the carrots by hand and mix the ingredients using a bowl and a whisk or a hand mixer.

More Recipes You May Like

Head on over to see all my Breakfast Recipes or start with this selection of muffin recipes below;

Serving Suggestions

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving of this.

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easy carrot cake muffins
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4.86 from 7 votes

Carrot Cake Muffins

These delicious carrot cake muffins are so easy to make for breakfast, brunch or a snack!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12 muffins
Calories: 214kcal
Author: Bintu Hardy

Ingredients

  • ½ pound (250g) carrots chopped into big chunks
  • ½ cup (110g) brown sugar
  • 2 large free-range eggs
  • salt
  • 2 cups (250g) plain flour unsifted
  • 2 teaspoons baking powder heaping
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla exract or zest of 1 orange
  • ¾ cup (175ml) skim milk
  • 3 Tablespoons melted butter

Instructions

  • Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4.
  • Line your muffin pan with paper or silicone muffin liners.
  • Grate the carrots in a food processor until they are finely chopped.
  • Add in the sugar and eggs and process until mixed.
  • Add in a pinch of salt, the flour, baking powder, cinnamon, vanilla (or orange zest), milk and melted butter and process again until just combined. Make sure not to overmix the batter.
  • Fill the muffin cases with the batter and bake in the oven for about 25 minutes or until cooked (for example, if you stick a wooden toothpick through a muffin, it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving (after you have tasted one or two of course).
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Notes

    • For best results, choose fresh and vibrant carrots to maximize the flavor and moisture they add to the muffins.
    • When using eggs, make sure they are at room temperature for better incorporation into the batter.
    • Use unsifted plain flour to maintain the muffins’ texture and density.
    • Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to tough muffins.
    • Storage – keep in an airtight container on the counter for 2-3 days, or refrigerate for up to a week.
    • There are 7 WW Blue Plan SmartPoints in one serving.

Nutrition

Serving: 14muffins | Calories: 214kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 383mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3490IU | Vitamin C: 2.1mg | Calcium: 214mg | Iron: 1.3mg

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Recipe Rating




36 Comments

  1. 5 stars
    You guys!!!! These are AMAZING!! I made these originally for my son to try and sneak in some extra veggies. I also had a ton of carrots in my fridge that needed to used. This recipe is SO EASY. You throw in everything into a food processor (no need to even peel the carrots!) and pour right into the muffin tins. As a mom with a young child, fast & easy is KEY. Anyway – I didn’t even let these cool before tasting them and – WOW – I may need to hide these for myself!! A+++

  2. 5 stars
    These carrot muffins look delicious for breakfast or tea time and I can easily integrate them into my current diet program !

  3. 5 stars
    Oh I love carrot recipes, especially when it’s cakes and muffins! These look absolutely delicious!

  4. 4 stars
    I love skinny recipes! Anything to cut down on sugar and kill myself at the same time ! And I am a carrot fan too! I just read Madeleines comment , purple carrots ?! need to hunt for some too!

  5. Oh these sound perfect for breakfast!! I love that u used pear nectar. I’m like that too I buy vegetables in huge bunches when they are on sale…it’s for real!!

  6. I do love a muffin and especially when its a skinny one……these look wonderfully tasty without the extra calories!

  7. Fab recipe Bintu. i would love to sink my teeth into them. Great idea to substitute the sugar with pear nectar.

  8. Hefty proportion of carrots in these which is always good to see. Hate seeing veggie cake or muffin recipes that hardly use any of it! Love the use of pear nectar too. Lovely recipe Bintu, am pinning to my Veggie Cakes board!

  9. Haha, I was expecting savoury muffins, so sweet ones were a bit of a surprise. They sound really good, even though “skinny” always puts me off. There was a bit craze a while back for using apple puree instead of fat and on the couple of things I tried it out on, it worked quite well.

  10. Bet your eyesight is improving! Love everything carrot. Especially in cake form so thanks for this skinny version. Bought some gorgeous purple carrots at the farmers market. Would love to see your recipe made with those if you ever get the chance.