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Whole Wheat Carrot Cake Muffins

September 4, 2012 Breakfast, Desserts, Recipes, Snacks, Vegetarian

This post may contain affiliate links which won’t change your price but will share some commission.

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These healthy, delicious carrot cake muffins are a great whole-grain snack for when you're on the go. They're great for breakfast, too.

These healthy, delicious whole wheat carrot cake muffins are a delicious whole-grain snack for when you’re on the go. They’re great for breakfast, too.

These healthy whole wheat carrot cake muffins are a delicious whole-grain snack for when you're on the go. They're great for breakfast, too.

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.

Whole Wheat Carrot Muffin Tips

These whole wheat carrot cake muffins are made with white whole wheat flour, but you can substitute gluten-free flour with equally delicious results. Be sure to take these muffins out of the oven as soon as they’re done cooking so they don’t get dry. A toothpick inserted in the center should come out clean.

Store in an airtight container at room temperature for up to three days, or freeze for later.

Whole Wheat Carrot Cake Muffins

Healthy whole wheat carrot cake muffins
($.33 per serving)
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 196kcal
Author: Annemarie Rossi

Ingredients

  • 1 3/4 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots about 3 medium carrots

Instructions

  • 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 18 to20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Nutrition Estimate

Calories: 196kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 152mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2713IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Whole Wheat Carrot 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.

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Comments

  1. Abbie says

    August 19, 2015 at 9:43 am

    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?

    Reply
    • Annemarie says

      August 19, 2015 at 9:52 am

      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!

      Reply
  2. Baylee Ellis says

    April 27, 2014 at 3:22 pm

    Do you think substituting honey for the syrup would work?

    Reply
    • Annemarie says

      April 27, 2014 at 4:18 pm

      Yes, Baylee, that will definitely work in any of my baking recipes. Enjoy the muffins!

      Reply
  3. Liz says

    November 14, 2013 at 11:16 am

    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.

    Reply
    • Annemarie says

      November 14, 2013 at 11:22 am

      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. 🙂

      Reply
  4. Kerri says

    May 15, 2013 at 10:13 pm

    What are the calories

    Reply
    • Annemarie says

      May 16, 2013 at 6:55 am

      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.

      Reply
  5. Nicole says

    April 30, 2013 at 8:47 pm

    Made these today and they are great! My 2-year-old loves them! Thank you for sharing the recipe!

    Reply
    • Annemarie says

      April 30, 2013 at 8:51 pm

      Thanks for letting me know, Nicole! I’m so glad they were a hit.

      Reply
  6. debrafromskadd says

    September 11, 2012 at 2:17 pm

    These look tasty. I love carrot cake.

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

    Reply
  7. Leah M says

    September 8, 2012 at 9:12 pm

    Those look super yummy!! Thanks for linking up to Snacktime Saturday!

    Reply
  8. Margaux at YoungNesters says

    September 8, 2012 at 8:24 am

    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

    Reply
  9. myhealthyohana says

    September 4, 2012 at 9:58 pm

    I love the smell of cinnamon too, so homey and comforting! These look great and so healthy!

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 9:59 pm

      Thanks, Maura!

      Reply
  10. Stephanie says

    September 4, 2012 at 6:09 pm

    Yum – and I like that they are sweetened with maple syrup and applesauce!

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 6:24 pm

      They’re not too sweet but just sweet enough. That’s my favorite kind of snack.

      Reply
  11. Canadianbudgetbinder says

    September 4, 2012 at 2:50 pm

    This sounds and looks delicious. Thanks for sharing this with us. Mr.CBB

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 3:13 pm

      Thank you!

      Reply
  12. Jill says

    September 4, 2012 at 11:32 am

    Yum! I really enjoy carrot anything– muffins, bread, cookies. These look great!

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 11:52 am

      I haven’t tried carrot cookies before. I’ll have to add that to my to-do list.

      Reply
  13. Heidi @ lightlycrunchy says

    September 4, 2012 at 10:11 am

    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?

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 10:50 am

      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.

      Reply
  14. realfoodroad says

    September 4, 2012 at 9:13 am

    If I don’t have coconut oil, what can I substitute? These look really good, and I love carrots baked into anything.

    Reply
    • Real Food, Real Deals says

      September 4, 2012 at 9:18 am

      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.

      Reply
      • realfoodroad says

        September 4, 2012 at 9:58 am

        Thanks!

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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