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    Home » Recipes » Breakfast/Brunch

    Truly Healthy Carrot Muffins

    May 20, 2016 By Monika Last Updated February 3, 2022 14 Comments

    Jump to Recipe

    These healthy carrot muffins are naturally sweetened by a combination of dates and apple juice.  They are moist, fluffy and super delicious, perfect as a healthy breakfast or snack both children and adults will love.  Ready in just over 30 minutes!

    Side view of carrot muffins in red cases.

    These healthy carrot muffins are full of delicious and nutritious ingredients. In fact they are some of the healthiest muffins I've ever made! They do not contain granulated sugar, are high in fibre, packed with freshly grated carrots, full of spice and flavour. 

    What I also really love about these low sugar carrot muffins is that despite containing healthy ingredients they don't taste 'healthy' - I have done my best not to compromise on flavour.  They are lightly spiced, with a hint of apple and caramel, lots of depth of flavour (thanks to the dates) and a fantastically soft texture.

    Top down view of 7 carrot muffins on top of rack.

    Healthy carrot muffins ingredients

    • Raw carrots.
    • Dates: add sweetness and a hint of caramel flavour, plus a nutrition boost (dates are high in fibre, antioxidants and minerals).
    • Apple juice: adds sweetness.
    • Eggs.
    • Vegetable oil: use either rapeseed (canola) or sunflower oil.
    • Flour: Use either white whole wheat flour or a combination of all-purpose/plain and regular whole wheat flours (I find that regular whole wheat flour alone can produce slightly earthy tasting muffins but this is a personal view). You can also try combining buckwheat and plain flours.
    • Spices: adjust the amounts to your taste.
    • Vanilla extract: adds flavour, but can be omitted or replaced by a little orange extract.
    • Baking powder and bicarbonate of soda.
    Ingredients for healthy carrot muffins in individual dishes.

    How to prepare the carrots

    Peel and finely grate the carrots when you are ready to make the recipe.  I do not recommend doing this step in advance as the carrots will start releasing moisture after a while.  I also do not recommend buying ready grated carrots for this recipe. 

    Do I need a blender to make whole wheat carrot muffins

    I recommend using some kind of blender in order to ensure the sweetness from the dates is equally distributed throughout the batter. 

    I used a high speed blender because it's quick and easy and there is no need to pre-soak the dates (or even chop them).  But you can use a food processor (or a stick blender) if you prefer.  Just chop the dates and soak them in the apple juice for at least 30 minutes before pureeing then whisk together with the egg, oil and vanilla extract and combine with the dry ingredients as per Instructions.

    Step-by-step recipe instructions

    Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.

    1.In a bowl combine the flour, baking powder, bicarbonate of soda, spices and salt. Stir thoroughly using a whisk.

    Carrot cake dry ingredients in mixing bowl with green whisk.

    2. To the blender add the dates, apple juice, oil, eggs and vanilla extract.

    Healthy carrot muffins wet ingredients in blender.

    3. Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).

    Wet mixture in blender for carrot muffins.

    4. Combine the wet mixture with the grated carrots and stir thoroughly.

    Grated carrot with muffin batter in white bowl with spoon.

    5. Pour in the dry mixture and stir just to combine.  Do not overstir. 

    Carrot muffins batter in white bowl with some flour visible.

    6. Spoon the batter into your muffin pan and bake in the centre of the oven for 25 minutes.

    Unbaked carrot muffins in red liners in pan.

    7. Remove from the oven and leave to cool for 10 minutes, then transfer the muffins onto a rack.

    Top down view of 12 carrot muffins in pan.

    Optional ingredients you can use

    These dairy free carrot muffins are delicious as they are, but you can add other ingredients into the batter for a different flavour twist or texture. They include:

    • A handful of chopped nuts, such as pecans, walnuts or macademia
    • A couple of tablespoons of seeds, such as sunflower or pumpkin
    • Pumpkin spice (omit the individual spices)
    • Zest of 1-2 oranges

    Top tips

    • Grate the carrots finely, not coarsely. Weigh the carrots after you've peeled them.
    • I do not recommend grating the carrots in advance as they will start releasing moisture after a while. 
    • Do not overmix the batter. Stir just to combine.
    • Store leftover whole wheat carrot muffins, once cooled completely, in an airtight container (to help retain their moisture) for up to 3 days. 
    • Freeze for up to 3 months.
    Side view of healthy carrot muffins in red liners on top of cooling rack.

    Related recipes

    • Carrot Scones with Walnuts
    • Gluten Free Cinnamon Apple Muffins
    • Low Sugar Carrot Cake 
    • Sweet Potato Chocolate Muffins

    Check out also these other healthy breakfast recipe ideas which include this collection of easy vegetable breakfast recipes.

    Keep in touch!

    If you make this healthy carrot muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Side view of healthy carrot muffins in red liners on top of cooling rack.

    Truly Healthy Carrot Muffins

    These healthy carrot muffins are naturally sweetened by a combination of dates and apple juice. 
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: vegetarian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 189kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan
    • High speed blender or food processor/stick blender

    Ingredients

    • 8.47 ounces (240 g) carrot peeled, finely grated, approx.2½c loosely packed
    • 2 cups less 2tsp (240 g) white whole wheat flour
    • 1⅓ teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ginger powder and cinnamon each
    • ¼ teaspoon nutmeg
    • ⅙ teaspoon fine sea salt
    • 6.7 ounces (190 g) dates pitted
    • 1 cup (240 ml) apple juice
    • 2 large eggs
    • ⅓ cup (80 ml) vegetable oil
    • 1½ teaspoons vanilla extract

    Instructions

    • Preheat the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease a muffin pan or line with 12 muffin cases.
    • In a bowl whisk together the flour, spices, salt, baking powder and bicarbonate of soda until thoroughly combined.
    • To the blender add the dates, apple juice, oil, eggs and vanilla extract. Puree until thoroughly incorporated (if using a high speed blender this should take about 30 seconds).
    • Combine the wet mixture with the grated carrots and stir thoroughly.
    • Pour in the dry mixture and stir just to combine.  Do not overstir. 
    • Spoon the mixture into the muffin cases and bake in the centre of the oven for 25 minutes.  Remove from the oven and set aside for 10 minutes then transfer your carrot muffins to a rack.

    Notes

    • Grate the carrots finely, not coarsely. Weigh the carrots after you've peeled them.
    • I do not recommend grating the carrots in advance as they will start releasing moisture after a while. 
    • Flour: Use either white whole wheat flour or a combination of all-purpose/plain and regular whole wheat flours (I find that regular whole wheat flour alone can produce slightly earthy tasting muffins but this is a personal view). You can also try combining buckwheat and plain flours.
    • Use either rapeseed (canola) or sunflower oil.
    • I used a high speed blender because it's quick and easy and there is no need to pre-soak the dates (or even chop them).  But you can use a food processor (or a stick blender) if you prefer.  Just chop the dates and soak them in the apple juice for at least 30 minutes before pureeing then whisk together with the egg, oil and vanilla extract and combine with the dry ingredients as per Instructions.
    • Do not overmix the batter. Stir just to combine.
    • Store leftover carrot muffins, once cooled completely, in an airtight container (to help retain their moisture) for up to 3 days. 
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 276mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3381IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Lathiya

      March 30, 2018 at 8:43 pm

      What an Awesome muffin recipe..It looks fabulous

      Reply
    2. Array

      March 29, 2018 at 12:06 am

      What a great recipe! It sounds absolutely delicious, Chia seeds is a big favorite of mine and even better in these muffins! Happy Fiesta Friday 🙂

      Reply
    3. MyDandelionMind

      June 04, 2016 at 8:49 pm

      I may also try these without the egg. They sound so tasty and a great flavour combination.

      Reply
      • monidab@gmail.com

        June 04, 2016 at 8:57 pm

        Thanks! let me know how they turn out:)

        Reply
    4. Jenny Davies

      May 21, 2016 at 2:18 pm

      Gosh, these muffins look so interesting. They are completely outside of my experience where ingredients are concerned, but you've definitely got me curious so I think I shall have to start collecting the necessary! lol 🙂

      Reply
      • monidab@gmail.com

        May 21, 2016 at 2:36 pm

        Thanks Jenny, I admit I don't use these ingredients too often either but I do like to experiment with food and I feel very happy whenever a new recipe comes together nicely - this one did 🙂

        Reply
    5. hijackedbytwins

      May 21, 2016 at 7:14 am

      We love chia seeds so I know for a fact that these would be a hit here! I am going to pin this on to my to try board for later x

      Reply
      • monidab@gmail.com

        May 21, 2016 at 7:51 am

        Thanks Kirsty!

        Reply
    6. Joy | Yummy Seconds

      May 21, 2016 at 1:44 am

      These sounds tasty and easy to make. Wonderful combination of carrots, chia, almonds. Thanks for stopping by the blog.

      Reply
      • monidab@gmail.com

        May 21, 2016 at 6:22 am

        Thank you! They were delicious and very easy to make:)

        Reply
    7. Mandy Mazliah

      May 20, 2016 at 8:58 pm

      These sound delicious. I wonder what would happen if you left the egg out...? Might have to try! Thanks for linking with #CookBlogShare this week x

      Reply
      • monidab@gmail.com

        May 20, 2016 at 10:26 pm

        I never tried making vegan muffins, I suppose they would still be ok, maybe less fluffy? I might give it a try...

        Reply
    8. Eb Gargano

      May 20, 2016 at 5:37 pm

      Really love these - they sound so healthy and look delicious!! Pinning to my Must Make board! Eb x

      Reply
      • monidab@gmail.com

        May 20, 2016 at 5:46 pm

        Thanks again Eb:)

        Reply

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