He won’t even think about anything sweet until he’s had his ‘real’ also known as savory breakfast + coffee. That is usually the amount I try to stick to when using coconut oil in my baked goods and results are consistently good and moist. You Might try flax eggs as a substitute for the eggs. We'll assume you're ok with this, but you can opt-out if you wish. Hmm. Thanks for commenting! Mmmmm. You could also use 1/4 cup ripe mashed up avocado – I haven’t tried this myself but the yogurt is there to cut the oil back and the avocado serves the same purpose. Let me know how it goes! I used pecans because it was what I had and separated my eggs, using only the whites but, other than that, I stayed true to the recipe. These also freeze well so if it’s just you and the cat (or in my case, just me on the weekdays) pop them in the freezer in zip top bags and just zap them in the microwave when that 3 o’clock hunger strikes. -R. Oh wow! Necessary cookies are absolutely essential for the website to function properly. // Bake for about 16 minutes. I’m a lazy baker and I don’t sift my dry ingredients, so I have patches where carrots have turned green. Then remove from the pan and finish cool on a baking rack. So easy, healthy, and delicious! My friend made me these muffins and i loved them only problem is i found after they had dairy in then and we don’t do dairy. The cake got glowing reviews, though! I think it should work out just right. Haha. Transform these into carrot raisin muffins by adding 1/4 to 1/2 cup raisins to the batter before baking. That’s a great idea! Thanks for the recipe! Wow…. Make these as Vegan Carrot Cake Cupcakes by adding vegan cream cheese frosting. Now I wanna try the other recipes on your blog since this one turned out so well. And my husband and I can put them along side our health drink for a breakfast that’s fast and healthy. These look perfect for this time of year, and for my non New Years Resolution (I’ll never keep actual resolutions!) I made using 1 and 3/4 cups of whole wheat flour, and added an extra 2 tablespoons of apple sauce / yoghurt to ensure the WW flour didn’t dry them out too much. You can turn these muffins into cupcakes by using my winning cream cheese frosting. Made the look very professional. I like to soak the raisins in water before adding them to the cake mixture as this ensures they are nice and juicy in the cake and also prevents any on the top from burning when the cake … I’m so glad you’re going to give these carrot cake muffins a try! Let me know how it goes! In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Bake for 16 minutes or until the tops are lightly browned. I substituted 1cup of flour with milled oats, yummy! Here’s a given, the carrots are the star of the show but then we use plump raisins, crunchy walnuts, and shredded coconut to add lots more flavor. I don’t have apple sauce can I substitute with something else. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Any help is appreciated. If it’s solid just measure out the 3/4 cup and zap it in the microwave for a few seconds until it becomes liquid. Happy baking! They are delicious! May I check whether the muffins will taste good without the sweetened coconut? I’m soo glad you enjoyed the muffins and that it brought you by the blog! These are also loaded with tons of shredded carrots, coconut, and plump raisins. . And I absolutely love, going to try it out tomorrow!!! The coconut oil should be in a liquid state. Thanks for sharing this recipe. Hope that helps! My kids love them. These taste great on the first and second day after baking. Amazing snack that’s packed with nutrition and looks delicious! no worries go right ahead and make ’em! Omg I love this recipe, the base recipe you can use to make any other kind of muffins. Don’t have any but really want to make this! You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Any advise? Also, Add in about 3 tablespoons almond milk along with the rest of the ingredients. What a blessing the moist, healthy carrot cake muffins have been to our family! I just finished baking these muffins today and they turned out to be super moist & delicious like you mentioned. I brought my dear friend and neighbor, Jacy, Macadamia nuts from my recent trip to Hawaii. They are perfect for my 32 year old daughter who “hates breakfast” but desperately needs to eat it. It’s been 3 years since I originally posted this recipe and it was time we updated the pictures. I appreciate you taking the time to leave this review and comment, Kat. I have been able to cut the fat back and switch it to a plant based source with much less saturated fats and no cholesterol. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Stir in canola oil. Excellent recipe Marzia! We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Hi Delia, Let cool for several minutes before devouring! Mix the dry ingredients (whole wheat flour through allspice) in a large bowl thoroughly with a whisk. Combine ingredients. Wonderful, delicious healthy muffins, thanks so much for posting! Combine egg mixture and flour mixture; mix just until moistened. I’ve been meaning to dabble with GF flour for some time now but just haven’t gotten around to it. 225 calories per muffin (It brought me to your website and now I’m eager to try those chicken rolls! I found this recipe off a simple google search for muffins, and I am beyond pleased. They work well in all sorts of sticky situations. 34 grams of carbs Hi Debra, These cookies do not store any personal information. Also added chopped dates and cut sugar back to 2/3 c. I’ll be making these again and again! Add into the large bowl. For some reason the carrots turned green by the next day. Thanks for a great recipe! My husband is completely the opposite. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Did they really? I also added 1/2 cup of powdered buttermilk and 2 tablespoons of flax/chia seed mix,and the greek yogurt was vanilla flavour. I subbed craisins for the raisins and used unsweetened shredded coconut – the muffins were perfectly sweet enough. love this recipe. You can use a whisk where ever an electric mixer is called for. She also substituted garbanzo flour (yes, she has a grinder), which increased the protein, as well as made it a little less “gluten-ey” for those that have to watch such things. That should ensure moist muffins that are completely whole wheat. Made these muffins tonight and they are so yummy! I have made it three times in the past six weeks and shared the muffins with friends. I will be posting this on my blog tomorrow. Thank you for this wonderful recipe! I live in Michigan so I know what you mean! All good ingredients in an easy to take form. OMG! I replaced the flour with sprouted wheat flour and raisins with dried cranberries as i didnt have the other ingredients. 3 days at room temperature and a bit longer if you store them in the refridgerator. crushed pineapple, NOT drained 2 eggs 1/2 c. butter, melted 1 tsp. Thank you so much! Used olive oil instead of coconut (didnt have any). Happy baking! I’ve shared on my Pinterest account and with several friends. These muffins can be made without the ginger powder! What can we replace greek yogurt in the recipe for? I haven’t heard of the carrots turning green before. I think the muffins would also be delicious with a smear of vegan cream cheese! Mixture will be gritty and thin. Hope that helps! Did you use melted coconut oil? If I was ever forced to choose between a bagel or a muffin, first of all, that would be a major life decision, and secondly, i’d jump for the muffin. Is there anything I could do about that for next time? Here is more information from California Raisins. Next, mix the dry ingredients together in a large bowl: whole wheat flour, all purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, and ground cloves. I made a few slight changes but I feel like I still staid true to the recipe. Mix this together with your whisk. Not sure how it would work out in this recipe, but it’s an option if you’d like to try! So good! These are awesome! thanks. Glad you enjoyed the muffins. I have 2 queries. However either amount will work. I got great reviews! It’s flax seeds with a little water and let it sit for several minutes to conjeal. Absolutely fantastic! Add other ingredients. This will be a staple at our house. Add the liquid ingredients into the dry ingredients. Please check our privacy and disclosure policy. Mix the ingredients together just until combined with a wooden spoon. I can’t find any whole wheat flour in the grocery. I wanted to quickly let you know that these muffins are amazing. I’m so glad you enjoyed them Lisa! That happened to me, once, because I forgot it. I’m so glad you enjoyed the oatmeal on top, Elizabeth – that’s my favorite part! Thanks again! 4.89 from 79 votes. Seriously the best muffins I EVER tried! I made these because I like to have something to eat as soon as I wake up – and I wanted something that felt nutritious and would keep me satiated. I too love the raw oats on the bottom and tops. … I’m going to try again some other time with less coconut oil. I used 1 cup all purpose flour and one cup of whole wheat. Wouldn’t make another muffin without it! Any replacement for it??? After that, I suggest to freeze them. The oatmeal  on top adds to the taste and the look. Please pin this recipe and follow me on Pinterest! Wow! Replaced the all purpose flour with grounded oats and almond meal 70/30. And no, I can never eat just one! If I dont have a mixer can I still make these? I'm so happy to hear that that cake got great views Freeze well too, Would I be able to use the same recipe, with exact ingredients to make a loaf or cake? more muffin recipes: Vegan Rhubarb Muffins… I am definitely going to try that out. https://www.yummly.com/recipes/carrot-cake-with-raisins-and-walnuts Did I miss where you share the nutrition information (I saw that one muffin is the serving size, but I’m looking for calorie count)? I’d LOVE it if you could take a second to rate this recipe and leave a comment below. I am wanting to try these muffins Tomm. A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! This website uses cookies to improve your experience while you navigate through the website. These are also loaded with tons of shredded carrots, coconut, and plump raisins. btw, my little guy loved sprinkling the oats on the bottom of tops of the muffins….lovely touch! I saw the recipe clearly and indicates 3 large eggs. cinnamon 1/4 tsp. Aren’t those raw oats the best? The nutritional information is as follows: Thank you for a GREAT recipe! The only change I made to her recipe was adding raisins and changing the bake time for the cupcake version. The original recipe also called for '½ tablespoon of cinnamon' instead of the 2 teaspoons that i've updated it with. You can plug the recipe into myfitnesspal.com to get the sugar content per muffin. That makes it so much healthier! If not, just simply omit it. And then he’ll proceed to ‘breakfast dessert’ as he calls it. Yes, plain yogurt is fine, just use the exact same quantity. Can I please have the nutritional information please Thankyou x, Hi Amiee, You can look it up on the internet to get the exact measurments. Since the carrots are naturally sweet, it’s not necessary to add extra sugar. What a lovely nutrient packed recipe, these will be great to make for breakfast or after school snacks and very easy to make gluten free too. Hope that helps! This looks awesome Mar. Let me know how it goes! Thanks for the recipe, I’ll be making it again. But really, wait until you crack one open and take your first bite. Especially the sesame ones with a swirl of veggie schmear on it when it’s all toasty. Made them again today. These are so delicious! Love the oats on the bottom…. Healthy Carrot cake muffins made with less sugar than your average and more tender than any muffin you’ve ever had before! I haven’t tried this myself, but the general rule of thumb is that 1 cup of all purpose is replaced by 3/4 cup whole wheat with the addition of 2 tablespoons of liquid. My parents said they are they best things that I have ever baked! . I stubled upon thin recipe while searching for a healthier version of carrot cake As with most of my muffin recipes, I like to use coconut oil for these carrot cake muffins. Will be making these again and again. I also didn’t have ginger powder so I had to leave that out. If you’d like, you can cut the coconut oil back by 2 tablespoons for next time. These spiced carrot raisin muffins are easy to make, and good for you too! In a separate bowl, whisk the oil, sugars, and vanilla. vanilla. (affiliate link – I receive a small commission from subscriptions at no cost to you). So use a total of 1 3/4 cup whole wheat flour. These muffins aren’t in the least bit dry, plus it is made with healthy fats that are good for you. I didn’t even think of that. Carrot Cake Muffins – what could be better than cake for breakfast?!? One thing I love doing is sprinkling a handful of rolled oats on the bottom of my muffin pan before pouring in the muffin batter and then topping the batter with another pinch of oats. Download and Print the Recipe Recipe Download (Vegan) Download and Print the Recipe Recipe Download (Regular) Guest: Asha Abraham (VEGAN) Ingredients: 1¼ c. white whole wheat flour; 1 tsp. Thanks to some smart ingredient substitutions, they are lower in added sugar and fat than most muffins, and vegan also. Oh and of course, Happy early birthday!! Just tried the recipe, tastes great but every muffin hole has a puddle of coconut oil in it when I took them out of the pan. 5 grams of protein Bravo! They took a bit longer than expected to make but delish!! <— toooootally not true. Thanks for taking the time to come back and comment. The cooking time should be between 11-15 minutes. For the carrots, peel them and grate them. These muffins were amazing! For the commenter whose carrots turned green-mine did too. ginger 1/2 c. shredded carrots 1/2 c. raisins 1/2 c. pecans or walnuts 1 (8 oz.) These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. While looking for a carrot cake muffin recipe I came across yours. They’re soft, fluffy and not a dry crumb in sight. I substituted canola oil for the coconut oil (cause it saved me a trip to the store) and found that the shredded cocounut gave it enough flavor. Instead of 1c all purpose flour, can I just use 2 cups whole wheat flour?? Hi Christina, I’ll give a shout out to ya! These muffins are delicious!! What I love most about these muffins is that you don’t have to use mixing equipment to make them. Am I the only one that rolls out of bed and wants something sweet to wake up my tastebuds? . Add the grated carrots to the mixture and stir … Thanks for sharing and all your kind words! I put them on a paper towel to absorb some of it. 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