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Healthy Carrot Muffins

30 Minutes

12 Servings


Healthy carrot muffins that are naturally sweetened, moist and fluffy. With no added sugar loaded with nuts and raisins, these carrot muffins make for a healthy breakfast or afternoon snack. Carrots are a good source of beta carotene, fibre, vitamin K1, potassium and antioxidants. They are weight-loss-friendly foods that have been associated with lower cholesterol levels and better eye protection.

Healthy Carrot Muffins


  1. Preheat oven to 350 degrees F and coat 12 muffin tray with cooking spray. Set it back.

  2. Apply the eggs and stir in a large mixing bowl for 15 seconds. Add apple sauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk.

  3. Add carrots and stir a couple of times. Apply oat bran or oats and whole wheat flour; mix gently until blended. Don't over-mix it. Stir the raisins and nuts.

  4. Spread the batter equally between 12 openings of the pan (I used a standard ice cream scoop) and bake for 25 minutes or until the toothpick inserted in the middle comes out clean. Let the muffins cool for a few minutes and switch to the cooling rack to cool fully.


Store: Refrigerate in an airtight glass jar for up to 1 week or freeze for 3 months.

Yogurt: You can use plain standard or Greek yogurt instead of apple sauce.


  • 2 large eggs

  • 3/4 cup applesauce unsweetened

  • 1/3 cup maple syrup or honey

  • 1 tsp pure vanilla extract

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 2 tsp baking powder

  • 3/4 tsp baking soda

  • 1/2 tsp sea salt

  • 1 1/2 cups grated carrots packed

  • 1 cup oat bran or quick/rolled oats

  • 1 cup whole wheat or spelt flour

  • 1/3 cup raisins or chopped dates not packed

  • 1/3 cup nuts coarsely chopped walnuts, pecans, hazelnuts

  • Cooking spray of avacodo oil

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