There’s nothing like the smell of cinnamon coming from the oven. No matter what challenges I’m dealing with on a given day, this smell always boosts my spirits. Everyone in my family likes raw carrots, so I don’t feel the need to sneak this vegetable into a muffin to get my children to eat it. However, this classic muffin is such a delicious treat that I like to occasionally dip into my carrot supply and make a batch. This is a whole wheat version, but you can substitute gluten-free flour with equally delicious results.
Ingredients:
1¾ cups white whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
2 eggs
½ cup maple syrup
½ cup coconut oil
½ cup applesauce
1 tsp. vanilla extract
1½ cups grated carrots (about 3 medium carrots)
- Preheat the oven to 350 degrees and grease a 12-muffin pan.
- In a medium bowl, mix together the dry ingredients and set aside.
- In a large bowl, stir together the wet ingredients (everything except the carrots) until well combined. Add the dry ingredients and stir until just combined.
- Fold in the carrots.
- Transfer the batter to the muffin pan. Bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Price Breakdown
This batch of muffins costs $3.97 to make, or $.33 per muffin. These delicious, fragrant carrot cake muffins are the perfect grab-and-go snack for a busy day.
Linking to Fat Tuesday, Totally Tasty Tuesday, Real Food Wednesday, Whole Foods Wednesday, Healthy 2Day Wednesday, Snacktime Saturday.
If I don’t have coconut oil, what can I substitute? These look really good, and I love carrots baked into anything.
Melted butter or ghee would be another real food fat option in these. Alternately, you could do an additional 1/2 cup of applesauce or 1/2 cup mashed banana.
Thanks!
I’m always looking for a healthy idea for the girl’s lunchpails. Thanks for this one. I haven’t done much baking yet with coconut oil – does it always work as a substitute for any oil in baking?
It’s a good substitution for other oils. If a recipe calls for 1 cup of oil, I usually put in 1/2 cup coconut oil and 1/2 cup applesauce or mashed banana. Some coconut oils add a coconut flavor to recipes, and some don’t. I love coconut so it doesn’t bother me, but if you don’t like the taste of coconut you may have to experiment with different brands.
Yum! I really enjoy carrot anything– muffins, bread, cookies. These look great!
I haven’t tried carrot cookies before. I’ll have to add that to my to-do list.
This sounds and looks delicious. Thanks for sharing this with us. Mr.CBB
Thank you!
Yum – and I like that they are sweetened with maple syrup and applesauce!
They’re not too sweet but just sweet enough. That’s my favorite kind of snack.
I love the smell of cinnamon too, so homey and comforting! These look great and so healthy!
Thanks, Maura!
Yum! These look great. I definitely want to give this one a try
I hope you’ll come link-up to our healthy recipe party! http://www.youngnesters.net/2012/09/snacktime-saturday-week-1.html
Those look super yummy!! Thanks for linking up to Snacktime Saturday!
These look tasty. I love carrot cake.
Thanks for linking up to Healthy 2Day Wednesday. Hope to see you there again tonight/tomorrow.
Made these today and they are great! My 2-year-old loves them! Thank you for sharing the recipe!
Thanks for letting me know, Nicole! I’m so glad they were a hit.
What are the calories
Kerri, I don’t do calorie breakdowns for my recipes. I find that eating a variety of real, unprocessed food puts me at a healthy weight. If you’re interested in learning the calorie count for any of my recipes, I believe there are online tools where you can plug in the ingredients and get the nutritional information.