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Easy Recipe: Carrot Cake Muffins

For as long as I can remember, my mother touted the health benefits of carrots. She’d remind me how she used to eat them as a baby until her nose turned orange. Wanting to insert my own independence, I naturally stayed away from root vegetables for years. Then one fancy dinner in adulthood, I sampled a carrot cake and never looked back. I thought the creamy sweet cream cheese frosting perfectly balanced the cinnamon spiced cake. Now in my quest to eat clean, I’ve stayed away from frosted cakes. But while recently attending an open house at my son’s school, I was introduced to baked spice muffins that reminded me of carrot cakes. So inspired by the creation, I spent a few snow days in the kitchen to find my own sweet spot muffin recipe.

It took a few trials, but we finally found a winner. My son and I used cookie cutters to make these Valentine’s Day muffin bites. They are sweet and addictive, so make sure you have a handful before you sit down and get comfortable.

Kid-approved healthy carrot cake muffins

Easy Recipe: Carrot Cake Muffins
 
Prep time
Cook time
Total time
 
This easy recipe is for carrot spiced muffins using all natural ingredients. I call it a "cake" muffin to motivate my 6-year old to try it.
Author:
Recipe type: Muffins
Cuisine: American
Serves: 12
Ingredients
  • 1½ cups garbanzo bean flour (or any other flour)
  • ¾ cup oat bran
  • 2 tsp cinnamon
  • 8 medjool dates
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1½ cups carrots shredded
  • 1 cup apples shredded
  • ¾ cup oat milk
  • 2 eggs beaten (or for vegan - 2 tbsp water mixed with 2 tbsp flaxseed meal)
  • 1 tsp vanilla extract
Instructions
  1. Shred carrots, apples and medal dates all separately (I use high speed blender)
  2. Mix together, flour, oat bran, baking soda, baking powder and cinnamon in large bowl
  3. Stir in carrots, apples and dates
  4. Combine milk and egg or flaxseed egg replacer
  5. Pour liquid ingredients into dry ingredients
  6. Bake at 350 for 30 minutes in cake pan / 20-25 minutes if in muffin tins
Notes
I use oat milk because it is a non-nut option that has a sweet after taste.

Are you a carrot cake fan? Tell us your favorite muffin or cake recipe, so we can try and create healthy substitutes.

 

11 Comments

  1. This recipe looks and sounds delicious and so easy to make.

    • Thanks for the kind words. YES, it is so easy to make. While I used to love baking as a child, I really don’t love it now. But, it is sooooo much healthier to bake rather than buy packaged goods. I also don’t feel guilty when we eat a little too much because most of what I make is made with natural sweeteners (medjool dates), fruit and wholesome whole wheat (or bean) flour. Thanks for stopping by.

  2. This recipe looks easy and delicious.

    • I love the carrot cake muffins, too. And yes, it is easy and tasty. I really don’t love to cook, but want to eat healthy, so I try to find recipes or come up with my own that are not time consuming. Thanks again for commenting and stopping by Pretty Wellness.

  3. Yum! I love carrot cake.

    • I love love love carrot cake, too. I admit, sometimes I do miss cream cheese frosting but these little carrot cake aka muffin bites are really sweet and tasty for being wholesome and healthy.

      • I think I would miss the cream cheese frosting too, but maybe I’d feel less guilty eating them. :)

  4. These sound great! I’m looking forward to making them!

  5. I’ve never tried cooking with dates, but I need to!

    • I love cooking with dates. I try not to eat sugar, so they are a very natural way to sweeten things. I puree them first, then add when I bake.

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