Healthy Carrot Cake Muffins
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This Healthy Carrot Cake Muffins recipe is the perfect gluten free carrot cake recipe. Add some frosting for a healthy carrot cake for Easter!
Make healthy carrot cake muffins for the perfect healthy sweet treat
Whenever I think of early spring recipes I think of carrot cake. I love to have carrot cake or carrot cake cupcakes at Easter or around Easter.
I wanted a healthier version of carrot cake muffins that I could make for a healthy breakfast, snack, or dessert. They are sweetened with maple syrup and apple sauce instead of processed sugar.
These gluten free carrot cake muffins are made with almond and coconut flour. I know that gluten free cakes can sometimes be dry but the finely shredded carrots keep this gf carrot cake batter super moist!
Kitchen tools
- Muffin tin and muffin cup liners
- Cooling rack
- Mixing bowls
- Whisk and spatula
- Cheese grate for grating carrots at home
Serving suggestions
I would serve these healthy carrot cake muffins with a simple cream cheese frosting for Easter dessert. If you need to plan an Easter meal, here are some of the other recipes recipes I like to serve.
I like to have a roasted turkey breast and serve it with green beans almondine or this strawberry quinoa salad. If you want to make a SUPER easy entree, try this air fryer pork tenderloin.
What ingredients will I need to make this healthy carrot cake recipes?
You will be amazed at how easy it is to make these fluffy gluten free carrot cake muffins.
- Eggs
- Unsweetened apple sauce
- Maple syrup
- Coconut oil
- Almond flour
- Coconut flour
- Salt
- Baking soda and baking powder
- Cinnamon, ginger, nutmeg and ground cloves
- Grated carrots
Additional mix ins
Add extra mix ins to these muffins for an even heartier carrot cake taste. You can add dried cranberries or raisins for a fruity taste.
For an added crunch mix in chopped nuts. I like to use chopped walnuts or chopped pecans. Sliced almonds also work!
How to make Healthy Carrot Cake Muffins
Step 1: Whisk together wet ingredients
To begin, preheat oven to 350F and line or grease a muffin tin. Add eggs, apple sauce, maple syrup and coconut oil to a bowl. Whisk to combine fully.
Step 2: Fold in dry ingredients and grated carrots
Then, fold in almond flour, coconut flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. Mix until fully combined. Fold in grated carrots with a spatula.
Step 3: Bake carrot cake muffins
Then, scoop a 1/4 cup of batter into each of 10 muffin cups. Place the muffin tin in the oven and bake at 350F for 28 minutes.
Remove the muffins from the oven and allow to cool fully before enjoying.
Storage, freezing and reheating
Allow these gluten free carrot cake muffins to cool completely. Then, transfer to an air tight container. Place in the refrigerator for up to one week.
You can also freeze these muffins. Store them in an airtight container in the freezer for up to 3 months.
Defrost the muffins in the fridge or on the counter and enjoy. If you want to enjoy a warm carrot cake muffin, you can reheat the muffins in a toaster oven.
Check out these other gluten free muffin recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Healthy Carrot Cake Muffins
Make the best gluten free carrot cake recipe with these gluten free carrot cake muffins
Ingredients
- 3 eggs
- 1/3 cup unsweetened apple sauce
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 cup grated or shredded carrots
- 1 and 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 and 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350F and line or grease a muffin tin. Add eggs, apple sauce, maple syrup and coconut oil to a bowl. Whisk to combine fully.
- Fold in almond flour, coconut flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. Mix until fully combined. Fold in grated carrots with a spatula.
- Scoop a 1/4 cup of batter into each of 10 muffin cups. Place the muffin tin in the oven and bake at 350F for 28 minutes. Remove the muffins from the oven and allow to cool fully before enjoying.
Notes
- Mix in raisins or chopped nuts for a heartier muffin
- Top with a simple cream cheese frosting to make healthy cupcakes
- Store in the refrigerator to maintain freshness
Allie says
Such a tasty and easy treat! Adding this to my ever-growing list of Mad About Food bookmarked recipes!!
★★★★★
Madeline says
I am so glad!! Thank you!!!!
Stacy says
These turned out sooooo moist and delicious! I am looking forward to having these as an afternoon snack this week. Had two tonight because they were just that yummy!
★★★★★
Madeline says
amazing!! thank you!!
Stephanie says
I’ve been craving muffins and these were delicious! Very moist and just the right amount of sweet. I also added some raisins on top and in the batter. Will definitely be a meal prep go to!
Madeline says
yay! so glad thank you!!
Jeanne says
great carrot cake muffin recipe. I made these for easter dessert and added a cream cheese frosting. Delicious, moist, flavorful, and easy! Everyone loved them!
★★★★★
Madeline says
yay! thank you so muhc!!
Frances says
These were wonderful. I did a test bake on a couple muffins following the exact recipe and then actually added a baked in cream cheese swirl to the rest of them. The spice level of the unmodified recipe is perfect.
★★★★★
Madeline says
amazing!! NEED to try the cream cheese swirl
Heather Willis says
Loved these! Added a bit of unsweetened coconut as well. They are lovely when warmed up in the microwave!
★★★★★
Madeline says
oh amazing!! love that tip to add the coconut thank you!
Christina says
These are SO good!! I made them yesterday after I saw the instagram reel
Madeline says
yay glad you liked them Christina! thanks!
Stefanie says
These were so delicious and easy. My one year old loved them too. One question…
Is this nutrition information for all 10 muffins?
★★★★★
Madeline says
it is per muffin, but I must say – those calculators are not controlled by me, it’s an add-on for the site, and I have found them to be very inaccurate sometimes. if you are counting calories it’s usually best to input the ingredients in your own trusted calculator. Sorry for that!
Randee says
Always impressed with Madeline’s baked recipes. This one is no different. So moist. So much flavor. Not overly sweet. And my apartment smells INCREDIBLE after baking these, no candle needed!
★★★★★
Madeline says
Aww, thanks! So good to hear. Thanks, Randee!