Healthy Moist Carrot Muffins

Moist and fluffy carrot muffins made healthy with whole wheat flour, applesauce, and honey. They are amazingly delicious you would never know they are “healthy” and contain NO SUGAR! Healthy Moist Carrot Muffins

I’ve finally hit the jackpot on this one. These “healthy” muffins will convert anyone into a healthy eater. They’re so unbelievably good you would never know they’re healthy.  They’re everything you want in a muffin and more. They’re moist, fluffy, and packed full of flavor.
Healthy Moist Carrot MuffinsTo make them healthy I used whole wheat flour, applesauce, and honey. I added a few tablespoons of butter to make them super moist. If you’re not a fan of butter, olive oil will work well too! Healthy Moist Carrot MuffinsI’ve simplified the process and made this recipe a one bowl recipe. First, you will need to simply whisk all the wet ingredients then stir in the wet ingredients. Lastly, stir in the shredded carrots and 1/2 cup of your favorite add-ins. I used chocolate chips of raisins and walnuts are also great in these muffins!
Healthy Moist Carrot Muffins

4.78 from 9 votes
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Healthy Moist Carrot Muffins

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Layla

Ingredients

  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 cup honey
  • 3 tablespoons melted butter or olive oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup finely shredded carrots about 2-3 medium carrots
  • 1/2 cup of your favorite mix-ins chocolate chips, raisins, or walnuts, optional

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with butter, oil or cooking spray.

  2. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. Stir in the flour, baking soda, cinnamon, and salt. Stir ingredients together until just combined and there are still some spots of flour remaining.

  3. Fold in the shredded carrots and 1/2 cup of your favorite add-ins. Mix just until combined (don't overmix).

  4. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for at least 10 minutes before serving. To store, cover with plastic wrap at room temperature for u to 3 days.


Healthy Moist Carrot Muffins

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    Comments

    Claire

    I adapted this to gluten free by replacing the wheat fliur with half rice flour half buckwheat flour. It has come out very well so far – One of the first dairy free And gluten free cakes I have tried that is also moist. Let’s see how well they keep. Very impressed, thank you!

      Layla

      Your adaption sounds delicious! I’m glad you enjoyed the muffins <3

    KeviN

    I liked the first batCh a lot – made to the recipe. For the second batch i cut the honey in half and liked them just as much. Fyi to the sugar couNters!

    Natalia duncan

    HEllo, thank you for this lovely recipe. Just wanted to check how much grams is in you cup, as I don’t use cups for measuring. Thank you 🙂

      Nick

      Cups are volume measurement so unfortunately the grams would be different for every item as they are all of different density. If you have volume measurement available though a USA cup is 236 ml which is similar enough to a metric cup of 250 ml.

    Andrea

    Made these tonight for my son (the picky eater) i didnt have chocolate chips so i ised the peanut butter chips i had on hand! He loved them and so did his dad (Score!)

    Simone phelan

    Best carrot muffIn recipe. I have several recipes and always willing to try new ones. This will be my go to from now on. I usually cut Back on sUgar anyway but half cup of hOnEy is REASONABLE and healthy.

    Crystal | Beat Bake Eat

    I’VE NEVER TRIED THE CARROT & CHOCOLATE COMBO. lOOKS DELICIOUS!

    Alma

    look so good. I can’t wait to bake them. thank for sharing.

    Andreya

    wow!!! They look so delicious and yummy. Thanks for sharing this gorgeous recipe 🙂