Healthy Carrot Cake Muffins (Low-Carb, Vegan, Gluten-Free)

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Healthy carrot cake muffins are low-carb, vegan-friendly, and super easy to make. You only need one bowl, and they always come out fluffy and delicious! 

These healthy carrot cake muffins are the perfect mix of sweet with spice.

I usually make them for a ready-to-go breakfast, but they’re also delicious as a healthier version of traditional sweet afternoon tea muffins.

Healthy carrot cake muffin ingredients

This recipe uses wholesome, nutritious ingredients, and the batter comes together in one bowl!

• Banana — You want to use overripe bananas to add sweetness and moisture.
• Shredded carrots — These add classic carrot cake texture as well as vitamins and fiber.
• Almond flour — This gluten-free, low-carb flour alternative also adds protein and healthy fats.
• Tapioca starch — Helps bind the muffins and gives them a light, fluffy texture without the need for gluten.
• Granulated sweetener — I recommend a low-carb sweetener like xylitol, erythritol, monk fruit, or stevia.
• Baking agents — Baking soda and baking powder help the muffins rise and stay light.
• Spices — These warming spices give the muffins that classic carrot cake flavor.
• Coconut oil — This adds moisture with a very subtle coconut flavor.
• Vanilla extract — The warmth from the vanilla complements the spices perfectly. I recommend using a high-quality vanilla extract.
• Flax meal — Combined with water, this is a vegan substitute for eggs to help bind the muffins. If you’re not vegan, you can replace with 2 large eggs.
• Salt — You can adjust to taste.

How to make low-carb carrot cake muffins

Step 1: Preheat your oven to 350 F (180°C) and line a muffin tray with paper muffin cups.

Step 2: Add all of the dry ingredients into a bowl and whisk together thoroughly, making sure there are no lumps and that the spices are spread evenly. 

Step 3: Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”. Allow it to sit for 5 minutes.

Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and vanilla extract. Mix together until a rough dough starts to form, careful to avoid over-mixing.

Step 5: Stir in the mashed bananas and shredded carrots. Mix until just incorporated.

Step 6: Spoon the mixture into muffin paper cups until just at the top of the paper. 

Step 7: Bake the muffins for 35 – 40 minutes until baked through. 

Step 8: Allow the muffins to cool in the tray for 10 minutes, then remove and allow to cool to room temperature before serving.

How easy is that? Now you have delicious carrot cake in muffin form to enjoy any time you like!

What to serve with this recipe

Looking for an extra boost of protein? Enjoy carrot cake muffins with a vegan peanut butter protein smoothie or strawberry tofu smoothie!

They also pair really well with a skinny vanilla almond latte for a boost of caffeine.

Want to pair your muffins with something for a heartier breakfast? Try keto chia pudding or high-protein chocolate overnight oats!

Are carrot cake muffins good for people with diabetes?

These muffins use almond flour and low-carb sweeteners, both of which help keep blood sugar levels stable. They’re packed with fiber from the flax meal, carrots, and almond flour, which slows the absorption of sugar and helps maintain steady blood sugar levels.

Plus, they’re sweetened with banana and a low-carb sweetener, making them a delicious, diabetes-friendly treat!