Super Moist and Healthy Carrot Cake Muffins

4.92 from 166 votes

Super Moist and Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins made with less sugar than most muffin recipes! These are also loaded with tons of shredded carrots, coconut, and juicy raisins. So easy, healthy, and delicious!

Prep Time15

Cook Time20

Total Time35

Course: Breads

Servings:

Calories: 267kcal

Author: Marzia

Equipment

Ingredients

2 cups flour I use 50:50 whole wheat and all purpose
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon ground ginger
2 teaspoons ground cinnamon
⅔ cup melted coconut oil see notes
1 cup light brown sugar
½ cup unsweetened apple sauce
¼ cup greek yogurt
3 large eggs room temperature
2 teaspoon vanilla extract
2 cups carrots finely shredded
½ cup shredded coconut sweetened
½ cup raisins
½ cup walnuts chopped
¼ cup rolled oats divided

Instructions

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. If you want, you can line your cupcake pan with paper liners. Or spray the insides with cooking spray. Sprinkle half the oats on the liners, set aside.
DRY INGREDIENTS: In a medium bowl, sift together the flour(s), baking soda, cinnamon, ginger, and salt, set aside.
WET INGREDIENTS: In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined - about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
BATTER: With a spatula, manually stir the flour mixture into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots, shredded coconut, raisins, and walnuts. The muffin mixture will be thick. Pour into prepared cupcake pans. Sprinkle the remaining oats on top and shaved coconut too if you'd like.
BAKE: for 20-23 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let cool for several minutes before devouring!

Notes

After making these muffins more than a dozen times after originally posting the recipe back in 2014, i've found that I prefer them with ⅔ cup of oil rather than the originally stated amount of '¾ cup'. However either amount will work.

Nutrition