Carrot Cake Muffins

My mom used to shop at the A&P (remember the A&P???, which is now Dominion) and bring home a plastic clamshell container of bakery fresh carrot muffins.  We would enjoy them with a cup of Orange Pekoe tea in the afternoon and I remember EXACTLY how they tasted, how moist they were….lord knows what was in them, but as a kid who cares!  When I tested this recipe I was instantly taken back to those muffins and feel so much better knowing what I’ve put in them.  These are delicious and kid approved, thanks to my 3-year-old niece and baking helper, Lucy!  They also pack a nutritional punch with applesauce, sweet potatoes and coconut oil 🙂

Carrot Cake Muffins
Course: Snack
Servings: 1 dozen
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • ¼ cup melted coconut oil
  • 1/2 cup honey
  • 1 egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened applesauce OR mashed ripe banana
  • ½ cup pureed sweet potato i.e. baby food
  • 3/4 cup finely shredded carrots about 2-3 medium carrots
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Make a small well in the center of the dry ingredients and add the coconut oil, honey, egg, vanilla, applesauce and sweet potato.
  4. Stir ingredients together until just combined and there are still some spots of flour remaining.
  5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
  6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
  7. Remove to a wire rack to cool completely. 

Recipe Notes

These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Add more veggies: add ½ cup grated zucchini or yellow squash to ‘sneak’ some extra in.

Mini Muffin Variation: Scoop out into greased mini-muffin tin and bake for 10 minutes.

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Hi, I'm Katie!

I am a nutritionist, chef, mom to two little ones, and a lover of food!

I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.

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