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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.
Why you will love healthy carrot cake muffins
- They have just the right amount of sweetness
- They’re soft, moist, and full of flavor
- They’re low-carb, vegan, and gluten-free
- You can use them for meal-prep
- They’re packed with fiber and nutrients
Reader reviews
These came out so good! I used baby carrots (as in tiny carrots) because that’s what I had in the fridge. And my batch made enough for 12 muffins. Yummy. Thanks.
Judith
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!
Recipe tips and tricks
- Use very ripe bananas for maximum sweetness and moisture.
- Shred the carrots finely so they blend smoothly into the batter and help keep the muffins moist.
- Give the muffins time to cool before serving for the best texture.
Substitutions and variations
- You can use applesauce instead of banana if you prefer a less banana flavor or if it’s more convenient.
- I sometimes add chopped walnuts or pecans for extra texture and flavor.
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!
Storage and freezing
- Carrot cake muffins can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
- You can freeze muffins in an airtight container. They will keep very well for several weeks.
Other healthy muffin recipes
It’s no secret that I like my sweet (but healthy!) foods. From breakfasts to sweet snacks, these muffin recipes are some of my favorites:
For even more inspiration, check out this roundup of my favorite low-carb muffin recipes!
Healthy Carrot Cake Muffins
Ingredients
Dry ingredients:
- 1 3/4 cups almond flour
- 1/4 cup tapioca starch
- 1/2 cup granulated sweetener of choice, (I used Xylitol)
- 1 teaspoon baking soda
- 1 teaspoon baking powder, (make sure it’s a gluten-free version)
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
Wet ingredients:
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 4 tablespoon flax meal
- 1/2 cup water, (replace the flax meal and water with 2 large eggs if not vegan)
- 1 medium banana, (overripe and mashed)
- 1 1/2 cups shredded carrots
Instructions
- Preheat your oven to 350 F (180°C) and line a muffin tray with muffin paper cups.
- 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.
- Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”. Allow it to sit for 5 minutes.
- 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.
- Stir in the mashed bananas and shredded carrots. Mix until just incorporated.
- Spoon the mixture into muffin paper cups until just at the top of the paper.
- Bake the muffins for 35 – 40 minutes until baked through.
- Allow the muffins to cool in the tray for 10 minutes, then remove and allow to cool to room temperature before serving.
Jean
WOW I’m in love. I used Swerve for sugar, 1/8 cup cornstarch instead of tapioca starch and eggs instead of the flax meal. So moist and yummy and my glucose level stayed below 140. I also made 12 cupcakes instead of 8, baked for 20 minutes. Cuts the calories by 1/3 or 126 per cupcake. So happy!!
Joan
Where do you purchase tapioca starch? And is there a sub for xylitol? I can’t use that with my dog.
Christel Oerum, MS
Xylitol is only one option, you can use stevia or another sweetener instead. Tapioca starch acts like a thickening agent, you should be able to find it at most major retail stores
Jean
I used the same amount of Swerve and the muffins came out delicious
Md Meraz
These turned out amazing! I used baby carrots since that’s what I had in the fridge and cut the sweetener (Natvia) in half. My batch ended up making 12 muffins. Delicious! Thanks!
Leora
I’m going to try these muffins but I’m not a fan of banana. I can try subbing in unsweetened pumpkin, zucchini, or applesauce but how much should I use? How much volume is a typical banana?
Christel Oerum, MS
I’d try with 4-5 oz
Janet
These look amazing. I will definitely make them but I have a question
Can I use vegetable oil instead of coconut oil
Thank you. Looking forward to your reply
Christel Oerum
Yes, that will work but it will alter the taste slightly. I find that baking with vegetable oil makes the baked good smell/taste a bit more savory
Denise
Hello! Those muffins sound yummy! May I substitute the tapioca starch by corn starch? Thanks!
Christel Oerum
That should work but might change the macronutrients a bit. Let us know how it works out
Judith Davison
These came out so good! I used baby carrots (as in tiny carrots) because that’s what I had in the fridge. And I reduced the sweetner by half (Natvia). And my batch made enough for 12 muffins. Yummy. Thanks.
SJ
I like this recipe in theory….but it probably needs a bit of tweaking to be a success for me. The flax meal, plus the fat in the almond flour, plus the coconut oil seemed to be too much and the muffins were oozing oil out the bottoms (even through their parchment liners!) by the time they were done. I ended up setting them on a paper towel with a stack of newspaper underneath them to absorb the extra oil. I *might* try again, with half the amounts of flax meal + water and only 2 tablespoons of coconut oil. They smelled amazing though, and I don’t want to waste the expensive ingredients used, so I may make a bread pudding type of dessert out of these.
Jen R
These sound delicious- could I substitute chopped apple or natural
Applesauce for the banana?
Christel Oerum
You’d probably have to do applesauce to get the right consistency
Cori Ahrens
I like to use baby food carrots but dont have a clue how to substitute these in. Help?
Christel Oerum
I think you’ll lose a lot of the crunchy consistency if you only use baby food. Also, I think baby food alone will add too much moisture to the dough. I’d suggest you experiment, and maybe try 0.75 cup baby food and 0.75 cup shredded carrots. If it’s still too wet, do 0.5 cup baby food and 1 cup shredded carrot
Susan sumner
Hi, is there anyway you can show recipes using coconut flour .. l have nuts allergy. Your recipes looks delicious. Thanks
Christel Oerum
If you search “coconut flour” in the search bar in the top right corner a few recipes comes up. First one being “Easy Coconut Flour Cookies (Low-Carb)”