Moist Carrot Cake Muffins Recipe with Cream Cheese Frosting

Carrot Cake Muffins are a delightful treat year-round. This healthy carrot cake muffins recipe uses whole-grain white wheat flour, freshly grated carrots, warm spices, maple syrup, mashed banana and chopped walnuts to create moist, flavorful muffins that satisfy a sweet tooth without relying on refined sugars.

If you enjoy muffins, explore other wholesome muffin ideas on this site — from cinnamon pear muffins and super fluffy whole-grain blueberry muffins to healthy chocolate muffins. These carrot cake muffins sit comfortably among those favorites as a naturally sweetened, family-friendly option.

Amazing Carrot Cake Muffins (Healthy and Delicious)

These muffins have the warm, comforting flavor of carrot cake but in an easy, portable muffin form. They combine whole-grain flour, fruit, vegetables and nuts for a balanced snack or breakfast option. The texture is tender and moist, with visible grated carrot flecks and a hint of warming spices.

Packed with nutritious ingredients, these carrot cake muffins are a satisfying snack or grab-and-go breakfast. The recipe balances whole grains with natural sweeteners and a small amount of added fat for tenderness.

What You Need

Flour: white whole wheat flour is recommended for the best texture and flavor. This recipe has been developed for that flour specifically.

Fat: only 2 tablespoons of melted coconut oil are used. Moisture also comes from mashed banana and plain Greek yogurt.

Sweetener: a combination of maple syrup and mashed banana provides natural sweetness.

Add-ins: these are what make the muffins taste like carrot cake:

• Grated carrots: one packed cup of medium-grated carrots with excess moisture removed. Grate them to a medium size so they remain visible in each muffin.
• Chopped walnuts: about 1/2 cup; pecans can be used as an alternative.
• Spices: ground cinnamon, ground nutmeg and ground cardamom combine with a pinch of salt to create a warm carrot cake profile.

Also try these

6 Healthy Muffin Recipes – 1 Base Batter

If you love baking muffins, this base batter adapts to many flavors. Try banana nut, chocolate, cranberry-orange, apple-cinnamon, chocolate-pumpkin-zucchini or chocolate chip pumpkin muffins using similar proportions and techniques.

How to Make Healthy Carrot Muffins

Below is a concise overview of the method. The full ingredient list and detailed steps follow in the recipe section.

1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
2. Combine the wet ingredients (except melted coconut oil) in a large bowl and mix until smooth.
3. Whisk the dry ingredients in a separate bowl, then fold them into the wet mixture until just combined. Stir in the melted coconut oil.
4. Fold in grated carrots and chopped walnuts, then spoon the batter into muffin cups about 3/4 full.
5. Bake at 350°F for 16–18 minutes, until a toothpick inserted near the center comes out clean.
6. Allow muffins to cool in the pan for 5–10 minutes before transferring to a rack. Glaze after fully cooled, if desired.

All About the Glaze

To glaze or not to glaze? A simple glaze adds a light sweetness and polished finish. This recipe calls for just powdered sugar and water.

Mix 1/2 cup powdered sugar with about 3 teaspoons of water until smooth. Adjust thickness by adding a bit more powdered sugar for a thicker glaze or a little more water to thin it.

Top Tips for Perfect Muffins

Avoid overbaking: bake only until a toothpick comes out clean to keep muffins tender and moist.

Mix gently: overmixing the batter can make muffins tough and dense by developing gluten and deflating leavening.

Stick to the recommended flour: this recipe has been tested with white whole wheat flour; substituting very different flours (for example, almond or coconut) will change texture and may require adjustments.

Storage

Allow muffins to cool completely, then store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.

Freezing Instructions

Freeze muffins for easy make-ahead breakfasts. Wait to glaze until after thawing.

1. Cool muffins completely.
2. Wrap 2–3 muffins together in plastic wrap, then cover with foil.
3. Freeze for up to 3 months. Thaw at room temperature before glazing.

Carrot Cake Muffins

Take your muffin game up a notch with these easy whole-grain carrot cake muffins. Kid-friendly, naturally sweetened, and perfect for snacks or breakfast.

By: Lee Funke

Prep: 10 mins

Cook: 18 mins

Total: 28 mins

Servings: 12

Ingredients

Wet

• 1 medium mashed banana (about 1/2 cup applesauce can substitute)
• 2 large eggs
• 1/4 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup
• 2 tablespoons melted coconut oil

Dry

• 1 1/2 cups white whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon salt
• 1 cup packed medium-grated carrots, moisture removed
• 1/2 cup chopped walnuts

For the glaze

• 1/2 cup powdered sugar
• 3 teaspoons water (adjust to desired consistency)

Instructions

1. Preheat the oven to 350°F and line a muffin tin with liners.
2. In a large bowl, mash the banana until mostly smooth. Add the eggs, Greek yogurt, vanilla, almond milk and maple syrup; mix to combine. Do not add the coconut oil yet.
3. In a separate bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt.
4. Fold the dry ingredients into the wet ingredients until just combined. Stir in the melted coconut oil, then fold in the grated carrots and chopped walnuts.
5. Divide the batter among the muffin cups, filling each about three-quarters full. You should get 12–14 muffins.
6. Bake at 350°F for 16–18 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the glaze by whisking powdered sugar with water until smooth. Once muffins are fully cooled, either dip the tops in the glaze or drizzle it over each muffin. Allow the glaze to set before serving.

Tips & Notes

• If your grated carrots are very moist, squeeze out excess moisture with a paper towel before adding to the batter.
• Muffins keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• Nutrition information provided is an approximation and assumes 12 muffins per batch.

Watch It

A short video demonstrates the mixing and baking process for these muffins.

Nutrition

Calories: 187 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 7 g, Fiber: 3 g, Sugar: 15 g (per muffin, for 12 muffins).

Nutrition information is automatically calculated and should be used as an approximation only.