Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

I think you guys already know this, but I’m not the chef for this blog. Like I legit don’t cook. If you look in my fridge I have Kambucha and on a good day, almond milk to mix with my plant-based protein. This doesn’t mean that I’m clueless when it comes to the kitchen, I can follow any of our recipes because they are so easy. But I’m in a routine where I order a Sweetgreen salad for lunch every day, and then have a shake for dinner, so cooking just doesn’t happen. I swear I’m still wife material. 🙂

I walked into Maria’s apartment the other day and she had these Healthy Carrot Cake Muffins sitting on her counter, along with like five other homemade healthy snacks (Lou, you lucky man). These muffins are amazing! And the fact that they are homemade just makes them that much more satisfying because you know they don’t include any processed ingredients. Each muffin is also around 150 calories, so if you’re a calorie counter these wont put you over the edge. 

I will say I’m thinking of branching out and getting a muffin tin. You know, for that one day when I need to bake. 🙂



Take a look at this icing recipe from Chocolate Covered Katie!

img_6069Healthy Carrot Cake MuffinsHealthy Carrot Cake Muffins


Healthy Carrot Cake Muffins
Serves 12
  1. 3 cups of old-fashioned oats
  2. 2 teaspoons of cinnamon
  3. 1 teaspoon of baking soda
  4. 1/2 teaspoon nutmeg
  5. 2 medium bananas, mashed
  6. 2 eggs
  7. 1/4 cup of maple syrup
  8. 1 cup of unsweetened almond milk
  9. 1 heaping cup of shredded carrots
  10. 1/4 cup of unsweetened shredded coconut
  11. 1/2 cup of raisins
  12. *icing if desired (click on the link in the post for recipe)
  1. Preheat the oven to 350 degrees F.
  2. Pour your oats into a blender/food processor and blend into a flour (you can also keep the oats roughly blended if you want a more textured muffin)
  3. Add the cinnamon, baking soda, nutmeg, bananas, eggs, maple syrup, and almond milk to the blender and blend until just combined. Try not to over-blend.
  4. Pour the batter into a mixing bowl, and mix in the shredded carrots, coconut and raisins.
  5. Line a muffin tin with cupcake liners or lightly grease with coconut oil.
  6. Spoon the batter into the muffin tin, filling each slot almost all the way.
  7. Bake for 20 minutes.
  8. Allow to cool in the pan for a few minutes before transferring to a cooling rack.
  9. When fully cooled, drizzle icing on the top.
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