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–+ servings
a pile of healthy carrot muffins

Healthy Carrot Muffins

Author: Melanie McDonald
4.80 from 15 votes
Super healthy Carrot Muffins full of wholesome ingredients like bran, oats, whole grain flour, carrots & sultanas.  Perfect for breakfast, snacks or lunch boxes and only about 137 calories each!
PREP TIME: 15 minutes
COOK TIME: 18 minutes
TOTAL TIME: 33 minutes
Servings: 12

Ingredients
  

Dry Ingredients

  • 1½ cups (175 grams) spelt flour , or whole wheat flour
  • 1 cup (58 grams) wheat bran , or oat bran
  • ½ cup (50 grams) rolled or old fashioned oats , (porridge oats in the UK)
  • ½ cup (100 grams coconut sugar , or brown sugar
  • 1 cup (145 grams) sultanas , or raisins
  • ½ cup (60 grams) chopped walnuts or pecans , omit or use pumpkin/sunflower seeds for nut-free
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda , (bicarb in the UK)
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg

Wet Ingredients

  • 1¼ cups (300 mls) milk of choice
  • 1 tablespoon apple cider vinegar , or lemon juice
  • 1 cup (110 grams) grated carrot
  • ½ cup (125 grams) unsweetened applesauce , or canned pumpkin, mashed banana/sweet potato

INSTRUCTIONS
 

  • Preheat oven to 400°F (200°C) and prepare a 12 hole muffin pan by greasing or lining with muffin liners.
  • Add all of the dry ingredients to a large mixing bowl and stir together to combine well. 
  • Add all of the wet ingredients to another bowl and stir together. 
  • Add the wet ingredients to the dry ingredients and stir to combine. Don't over-mix or beat it. Stop as soon as you can't see any dry flour.
  • Spoon the batter evenly between the holes of the muffin pan.
  • Bake for around 18 to 20 minutes or until slightly crusty on the outside and a toothpick inserted comes out clean. They might be ready a minute or 2 earlier if you use a dark/black metal pan.
  • Leave in the pan for 10 minutes then remove and finish cooling on a wire rack.

NOTES

Cool completely then store in an airtight container. They will keep for 3 to 4 days, or a little longer in the fridge. They also freeze well for up to 3 months.

NUTRITION

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 222mg | Potassium: 219mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1588IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
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