These Carrot Cake Muffins are packed with both carrot puree and grated carrot making them perfect for breakfast for a snack!
I was scared I wasn’t going to have a post to share with you all today because as I said on Saturday, this has been a tough week. Lots of sickness going around in the house and lots of visitors. I’m not complaining about the visitors, but I could most definitely do without the sickness!
But, then I remembered that I made these delicious Healthy Double Carrot Cake Muffins a few days ago, so you’re in luck 🙂 I think I forgot about them because I ate the entire pan of muffins in 2 days so there were were no reminders laying around!
I’m calling these double carrot muffins because they contain both carrot puree and grated carrots giving them an extra special carrot flavor and a beautiful orange color! It also means they’re packed with lots of veggies! I used coconut sugar and vanilla extract for sweetening so they are refined sugar free as well as dairy and gluten free. So, basically what I’m saying is that there is no reason not to make these Healthy Carrot Cake Muffins!
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Healthy Double Carrot Cake Muffins
- Total Time: 45 minutes
- Yield: 14 1x
Ingredients
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 2 large eggs
- 1 cup coconut sugar sugar
- ½ cup coconut oil or vegetable oil
- 1/2 teaspoon vanilla extract
- 1½ cups carrot puree*
- 1 cup grated carrots
Instructions
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, and all the spices in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, coconut sugar and oil. Beat with an electric mixture for 20 seconds. Add the pureed carrot and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds. Fold in the grated carrots with a spatula or spoon.
- Line a muffin tin with liners and use a large ice cream scoop (or a ¼ cup) to scoop the batter into the muffin tin. Bake muffins until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.
Notes
*I made my carrot puree by steaming about 4 cups sliced carrots until fork tender and then blending until smooth in a food processor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Gluten Free, Dairy Free
Delicious!
I used sorghum/brown rice flour/tapioca starch equal portions for the flour and cut back the sugar by 1/2. All carrots puréed in a food processor. The batter was dry so I added some carrot juice and coconut cream from Trader Joe’s. Then, I added about 1/4 pecans. I used EV olive for the oil. Wonderful recipe. I will make this again.
I’m so glad you enjoyed these muffins, Cindy! Thank you for the comment <3
These were amazing! I made them for my toddler and baby. I used Spelt flour and instead of coconut sugar, I used a half cup of Agave Syrup. So moist and so flavorful! I will be making this again!
That’s so great to hear, Brittany!! Thank you for the kind words! 🙂
To make these humane/vegan/plant based, sub 2 tbs of ground flax seeds, mixed with 6 tbs water/apple juice, as a substitute for 2 eggs. I microwave the mixture about 1 minute, until it’s a goopy constancy.
I was curious of the calorie content I am trying to consume lots of calories!
I don’t currently have that information but there are a ton of sites you can use to look it up! Sorry about that!
The spice combo is perfect in your recipe! My husband loves carrot cake and this was divine. We are on a low carb diet. I was able to successfully use about 1.5 cups almond meal, plus 2 TBLSP each of protein powder and AP flour.
I also sweetened it with Truvia brown sugar and some monk fruit.
I’m so glad you enjoyed them! This reminds me that I need to make them again soon 🙂
Best recipe I’ve tried so far. I don’t have coconut sugar and so I just replaced it with regular granulated sugar. They aren’t really healty that way but I don’t feel bad since there are LOTS of carrots in the muffins ! Overrall, AWESOME recipe !
I’m so glad to hear you liked them!!
Is this mixture supposed to dry kind of like a cookie dough consistency?
Hi Andrea, no, it’s supposed to be pretty wet like muffin batter. What kind of flour did you use? Maybe that is it.
This looks so yummy!! I don’t have coconut sugar. What else could I use? Dates, bananas, maple syrup or regular cane sugar?
Thanks! I look forward to making these.
Thanks Delia! I’d recommend using brown sugar or regular cane sugar if you can. I’m just not sure how the other ones would change the consistency of the recipe. I hope you enjoy 🙂
Do these freeze well? Baby is coming in 2 weeks so I’m nesting by prepping breastfeeding snacks for me now!
Hi Bre! I haven’t frozen them myself, because I eat them all in about 2 days haha, but I think they would freeze great! Good luck!! You will definitely thank yourself for having snacks prepared 🙂
How many muffins does the double carrot muffins recipe make?
About 15 🙂
Do you need to add xantham to recipe if gluten free flour does not have?
Hi Kathy, yes, I would add it if the flour mix doesn’t contain it, but unfortunately I’m not exactly sure how much you would need to add. You can probably google it though 🙂
I hope that your household is doing better! I feel your pain, I’ve been sick for 2 weeks and am finally starting to feel better. Plus I was traveling and visiting family while sick, so I’ve been feeling exhausted trying to catch up & get back to healthy!
These carrot cake muffins sound delicious! I don’t think I’ve ever made carrot cake muffins before. Think I need to give it a try 🙂
These look delicious and I can’t wait to try them….but I’m not sure I understand the flour instructions. I’m not gluten free, so what could I use as a substitute? 2 cups of all purpose? Thanks!
Hi Katie, you can absolutely substitute 2 cups of all purpose flour!