Name: Truly Healthy Carrot Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8.47 ounces carrot (peeled, finely grated, approx.2½c loosely packed); 2 cups less 2tsp 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 dates (pitted); 1 cup apple juice; 2 large eggs; ⅓ cup vegetable oil; 1½ teaspoons vanilla extract

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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.

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:)

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