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Healthy Carrot Cake Muffins

These Healthy Carrot Cake Muffins are a yummy snack for little ones! These muffins are whole grain and refined sugar free. They pack well in school lunchboxes! When I make these carrot cake oatmeal muffins for toddlers, I like to make them mini muffin size (baking directions below).
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 12 muffins
Calories: 174kcal


  • 2 eggs
  • 1 cup unsweetened applesauce
  • ½ cup pure maple syrup or honey
  • ¼ cup melted unsalted butter cooled slightly* (4 tablespoons)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1 cup old fashioned oats
  • 1 ½ cups peeled grated carrot* (about 2 medium)


  • Preheat oven to 350 degrees F. Spray muffin tins with nonstick cooking spray or line with paper liners. Set aside.
  • In a large bowl, whisk together the eggs, applesauce and maple syrup (or honey). Whisk in the melted butter.
  • Add the baking soda, salt, cinnamon, nutmeg, cloves, ginger and vanilla and whisk until well combined.
  • Use a rubber spatula to gently fold in the white whole wheat flour, oats and grated carrot. Be careful not to over-mix the batter. The batter will be thick.
  • Divide the batter evenly between 12 muffin cups, filling each cup almost to the top. Bake until a tester inserted into the center of a muffin comes out clean, about 18-20 minutes. (You can also make 36 mini muffins with this recipe. Mini muffins will take about 12-14 minutes to bake.)
  • Let cool in the pan for 5 minutes before removing muffins to a wire rack to cool completely.
  • Storage: The muffins freeze very well. If kept air-tight in a zip-top plastic bag, they will stay fresh in the freezer for 2-3 months. Defrost on the counter or in the microwave before enjoying. Muffins will keep at room temperature for 2-3 days.


*Coconut oil may be substituted for the butter to make the muffins dairy-free.
*Use either a box grater or a food processor to grate the carrots. I like to run a knife through the grated carrots a few times to chop the pieces smaller for kids.


Serving: 1muffin | Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 226mg | Fiber: 3g | Sugar: 11g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com