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Carrot Muffins

These carrot muffins are the perfect snack for when you are craving carrot cake, but want a simpler and healthier version! They provide fiber and protein and will keep you full and satiated throughout the day. They are great to have for breakfast or as a snack, and are kid-friendly! To make this vegan, substitute the eggs for a flaxseed or chia seed egg or use an egg substitute and swap the Greek yogurt for a vegan yogurt. To make this gluten-free, use a gluten-free flour blend. The whole wheat flour is a great source of whole grains and fiber, which may contribute to reducing your risk for cardiovascular disease and lowering your blood cholesterol levels. Greek yogurt and eggs provide protein, which is needed by our bodies to maintain healthy muscles, bones, hair, skin and nails. Walnuts are also a good source of fiber, and they contain essential omega-3 fatty acids, which are required by your body and will aid in reducing inflammation and are important for your brain development and function. Carrots contain beta-carotene, which will be converted to vitamin A in your body, and contribute to healthy eyes and a healthy heart. 

  • Yield: 12 muffins 1x


  • 1 ¾ cups whole wheat flour 
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 cups peeled and grated carrots (2-3 large carrots)
  • ½ cup walnuts, chopped
  • ⅓ cup coconut oil, melted
  • ½ cup maple syrup, honey, or brown sugar
  • 2 eggs, room temperature
  • 1 cup plain Greek yogurt
  • 1 tsp vanilla extract


  1. Preheat the oven to 425 F. Grease your muffin tin with butter or a non-stick cooking spray.
  2. In a large mixing bowl, add flour, baking powder, baking soda, cinnamon, ginger, and nutmeg and whisk to combine. Add grated carrots and chopped walnuts and stir to combine.
  3. In a medium mixing bowl, combine oil and maple syrup (or honey/brown sugar) and whisk to combine. Add the eggs and beat well, then add the yogurt and vanilla and mix. 
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula, until just combined. 
  5. Divide the batter into the muffin tin and bake for 13 to 16 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Store muffins at room temperature in an airtight container for 2 days or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months. Enjoy! 


Link to reference recipe :

Recipe Reviewed by Annie Tsang, RD.


  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 15g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 2.1g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 35mg

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