These Healthy Whole Wheat Carrot Muffins with Walnuts are a delicious and nutritious breakfast or snack. They’re packed with whole grains and are dairy-free and refined sugar-free.
I’m always sneaking vegetables into my food whenever possible. I love putting leafy greens such as kale in my smoothies, bell peppers and zucchini in my pasta dishes, and as in this case, carrots in baked treats.
Good quality whole carrots have a delicious natural sweetness to them, making them great for baking. When carrots are cooked in a dry oven their natural sugars caramelize, lending a natural and healthier sweetness to whatever you’re making. That’s why in this Whole Wheat Carrot Muffin recipe I was able to get away with using less added sugar, which is always a win in my book!
Since I am trying to limit the amount of dairy and added sugars I consume, I made these muffins completely dairy-free and refined sugar-free. For healthy swaps I used almond milk and coconut oil in place of milk and butter and honey instead of white table sugar.
These Whole Wheat Carrot Muffins contain a healthy dose of whole grains and are delicious with your morning coffee or as a quick afternoon snack.
If you’re a parent trying to incorporate more fruits and veggies into your kids’ diets, try these Carrot Muffins! And if you need to make them school allergy-friendly, you can easily leave out the walnuts.
I hope you love these healthy Whole Wheat Carrot Muffins!
- 1 cup white whole wheat flour
- 1 cup oat flour*
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsweetened almond milk
- ½ cup honey
- ¼ cup coconut oil, melted (can sub vegetable oil)
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon freshly grated orange zest (optional)
- 1 cup shredded carrots
- ⅓ cup raisins (I used golden raisins)
- ½ coarsely chopped walnuts + more for topping
- Rolled oats for topping
- Preheat oven to 350 degrees F. Grease a 12-cup muffin pan and set aside.
- In a large bowl whisk together the white whole wheat flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a separate medium bowl, whisk together the almond milk, honey, coconut oil, applesauce, egg, vanilla, and orange zest.
- Add the wet ingredients into the dry and stir to incorporate. Fold in the shredded carrots, raisins and ½ cup walnuts.
- Fill each muffin cup ¾ of the way with the batter and top each with a sprinkle of chopped walnuts and rolled oats. Bake the muffins for 13-15 minutes, until a toothpick inserted into the middle of the muffin comes out clean. Let carrot muffins cool in the muffin pan for 10 minutes and then remove them from the pan and allow to cool completely on a wire rack. Store the muffins in an airtight container for up to 5 days.
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