Truly Healthy Carrot Muffins

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!

These healthy carrot muffins are full of delicious and nutritious ingredients. They are naturally sweetened, high in fibre, full of spice and flavour. 

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

Healthy carrot muffins ingredients

These dairy free carrot muffins contain a generous amount of freshly grated carrots, dates (high in fibre, antioxidants and minerals) and apple juice for sweetness and a touch of spice for added flavour (I used ginger, cinnamon and nutmeg). I also used white whole wheat flour, eggs, oil and a combination of baking powder and bicarbonate of soda. 

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 these muffins

No, you don't.  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.

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

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

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

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

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

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

Substitutions

• 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 vegetable or sunflower oil.

Top tips and FAQs

• 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 muffins, once cooled completely, in an airtight container (to help them retain their moisture) for up to 3 days. 
• Freeze for up to 3 months.

You might also like

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

Check out also this collection of 18 easy vegetable breakfast recipes.

Keep in touch!

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

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Truly Healthy Carrot Muffins

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. 

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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

• ▢ 240 g carrot peeled, finely grated
• ▢ 240 g white whole wheat flour
• ▢ 1⅓ tsp baking powder
• ▢ 1 tsp bicarbonate of soda
• ▢ 1 tsp ginger powder and cinnamon each
• ▢ ¼ tsp nutmeg
• ▢ ⅙ tsp fine sea salt
• ▢ 190 g dates pitted
• ▢ 240 ml apple juice
• ▢ 2 large eggs
• ▢ 80 ml vegetable oil
• ▢ 1½ tsp vanilla extract

Metric - US Customary

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 the muffins onto 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 vegetable 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 muffins, once cooled completely, in an airtight container (to help them 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.

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