Whole Wheat Carrot Cake Muffins

I love these carrot cake muffins! They're one my favorite healthy snacks. Recipe from Real Food Real Deals.

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.

Whole Wheat Carrot Cake Muffins
  • 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 melted coconut oil
  • ½ cup applesauce
  • 1 tsp. vanilla extract
  • 1½ cups grated carrots (about 3 medium carrots)
  1. Preheat the oven to 350 degrees and grease a 12-muffin pan.
  2. In a medium bowl, mix together the dry ingredients and set aside.
  3. 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.
  4. Fold in the carrots.
  5. 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.

Carrot Cake Muffins 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.


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    • says

      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.

  1. debrafromskadd says

    These look tasty. I love carrot cake.

    Thanks for linking up to Healthy 2Day Wednesday. Hope to see you there again tonight/tomorrow.

    • Annemarie says

      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.

  2. Liz says

    I’ve made these muffins three or four times now and they are hands down the best homemade muffins I’ve ever come across. Carrot flavor is present but still subtle. I’ll eat one in the morning for breakfast or after dinner with a little bit of cream cheese as a dessert. Either way they are amazing! thanks for an awesome recipe.

    • says

      Thanks so much, Liz! I’m happy to hear the feedback. I just ate one of these out of the freezer for a snack this morning (okay, maybe it was two). I agree that they’re a yummy treat. :)

  3. Abbie says

    I’m making these today and am curious about the maple syrup. (Some of my family doesn’t like the taste) Does this make the muffin taste to maplely or is it just a sweet taste?

    • says

      It’s just a sweet taste. I don’t think you’ll notice the maple syrup flavor. If you’d prefer, you can substitute white sugar and add an extra tablespoon of liquid. I like to use maple syrup because it’s less processed than white sugar, but the muffins will taste great either way!

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