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Carrot Cake Muffins

These carrot cake muffins make a fun breakfast or snack on the go, but you can also frost them like cupcakes to make a festive Easter treat! They’re gluten-free and have no added refined sugar, but are super moist and delicious. I can’t wait to bake another batch… they don’t last long in my house! 

These Carrot Cake Muffins are a great replacement for those heavily processed carrot cakes found in supermarket bakeries, which are loaded with sugar and additives.

For example, this is what you’ll find in the Carrot Cake from Walmart’s bakery…

Sugar, Carrots, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum), Bleached Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Vegetable Shortening (Palm Oil, Soybean Oil, Mono- And Diglycerides, Polysorbate 60, TBHQ and Citric Acid, Eggs, Pineapple, Pecans, Raisins, Semi-Sweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Butter Oil, Soy Lecithin, Vanillin, an Artificial Flavor), Modified Food Starch, Baking Soda, Cinnamon, Natural And Artificial Flavors, Salt, Baking Powder (Corn Starch, Bicarbonate of Soda, Sodium Aluminum Sulfate, Acid Phosphate of Calcium), White Syrup (White Syrup (Corn Syrup, Water, Fructose, Natural And Artificial Flavor, Salt, Potassium Sorbate, Natural Color (Glycerine Nd Beta Carotene), Yellow 5, Yellow 6.

Yikes. It’s really not worth your health to buy pre-made cakes like that. 

I like to use organic oat flour in my baking and it’s perfect in these muffins!

Oat flour is unrefined, full of fiber and compounds that help to reduce inflammation in the body. Oat flour is made from just 100% whole oats. In fact, if you can’t find oat flour at the store you can make your own by placing organic rolled oats in a food processor and pulsing until it has become a “flour-like” consistency. I also use almond flour in these muffins, but if you want the recipe to be nut-free, you can omit the almond flour and increase the oat flour to 2½ cups. They’ll be just as delicious!

Here are the step-by-step directions for making my Carrot Cake Muffins…

To get started, turn your oven on to preheat up to 350 degrees and get out a large mixing bowl. Add all the dry ingredients to the bowl (oat flour, almond flour, baking soda, baking powder, sea salt, and ground cinnamon) and whisk it all together until well combined… 

Pull out a smaller mixing bowl and crack in one pastured egg. Or, you can use a “flax egg” to make it vegan. Simply mix together one tablespoon organic ground flaxseed with three tablespoons water (Let it sit for 15 minutes to thicken before using.)

Whisk in one mashed banana, half a cup of maple syrup, 3/4 cup almond or coconut milk, and 1 1/2 teaspoons of vanilla extract. One quick way I use to mash the banana is by breaking it into chunks and placing it in a measuring cup. I then use a whisk to mash the banana down. Mix it all together well…

Pour the wet ingredients into the bowl with the dry ingredients and mix gently, just until combined…

Take about three medium sized carrots and shred them until you have 1¼ cups. Fold the carrots into the batter… 

Line a cupcake pan with liners and fill each cup until it’s about three-quarters of the way full…

Before I stuck them in the oven I topped each muffin with shredded coconut and pecans, but you can use any toppings you like. You can make a homemade streusel or top with cream cheese frosting after baking for a more decadent dessert. 

Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. I know once you smell ’em, you’re gonna be excited to take a bite, but it is best to let these muffins sit for a little while after taking out of the oven to cool completely so they don’t fall apart… don’t say I didn’t warn ya! 

Food Babe's Carrot Cake Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1½ cups oat flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 1 banana, peeled and mashed
  • ½ cup maple syrup
  • ¾ cup almond or coconut milk
  • 1½ teaspoons vanilla extract
  • 1¼ cup shredded carrots
  • Optional toppings: shredded coconut, chopped nuts
  1. Heat the oven to 350 degrees.
  2. In a bowl, add the dry ingredients and whisk to combine.
  3. In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla.
  4. Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
  5. Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!
**Please choose all organic ingredients if possible.**

Are you going to enjoy these muffins for breakfast or frost them for a treat? Let me know in the comments! And, please share this recipe with your loved ones. 




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61 responses to “Carrot Cake Muffins

  1. Really need the nutritional breakdown of your recipes. Would help a lot when trying to stay ketogenic or any other specific diet like Palleo…

      1. I calculated about 185 cal
        6.8 g fat, 25.8 g carbs, 3.2 g fiber, 11.3 g sugar, 6.4 g protein.
        I used recipe as is with on ounce of pecans for topping


    1. It would be impossible to be accurate. The nutrition/calories/fat content will be much different as to if you use almond nut milk or coconut milk plus different amount of calories in different brands, unless if you make your own nut milk using water and nuts you want to use such as almonds then will be higher calorie but only because true nuts were used. Most store brands are low in it because not much nuts are used and full of other ingredients. Plus the topping of the coconuts or nuts can differ.

    1. I would just use a basic cream cheese frosting – it will taste like a cup cake!

      Combine all of these in a mixer and whip until smooth:

      1/2 cup room temp butter
      1 package (8 oz) cream cheese, softened
      1teaspoon vanilla
      3cups powdered organic sugar

  2. Do you think there is enough batter to bake as a cake instead of muffins or do you think I would need to double the recipe for 2 round pans it would suffice??

    1. Lynn, with step-by-step photos & instructions, subbing ground flaxseed for egg clearly addressed under 1st photo. Easy peasy.

  3. Would it be fine not to use the maple syrup or a different option for it? Not a fan of it. Plus I have severe allergies and can’t eat dairy products or eggs along with a few other things. What is a flax egg and how do you make one?

      1. It does mention it but I never have heard of it. I’m wondering what it is as well. She posted no instructions on how to make/where to find one.

  4. I love muffins, so I will definitely be eating these w/o frosting. Thank you for the recipe.

  5. Thanks so much Babe – can I not put carrots in and just make the muffins with blueberries?
    And can I use oat bran !

    1. I cannot see where the amounts of the “dry stuff” are posted. Can you give me a hint… I would love to try and make these

  6. Could one add walnuts and raisins to this recipe? If so, what would you’re recommended amounts be?

  7. Hi Vani,
    Just pulled these out of the oven & cant wait to taste!
    Thanks for the recipe and for ALL you do!

  8. I also am grain-free and would need to substitute for the oat flour. Has anyone tried coconut flour or all almond flour?

    1. The article states, “I also use almond flour in these muffins, but if you want the recipe to be nut-free, you can omit the almond flour and increase the oat flour to 2½ cups. They’ll be just as delicious!”

  9. I just made these and I cheated and added chocolate chips . The only thing I don’t like is that they totally stick to the cupcake liners. Other than that they’re decent

    1. I was wondering if anybody froze them, too? I scrolled but never found an answer. Can someone tell us if they freeze we’ll?

  10. Hello Vani, thanks for this recipe i am going for the treat. I will let you know how it went.

  11. Just made my second batch and reduced the maple syrup and added small amount of raisins. Both batches were yummy and hit my craving for something sweet, but healthy.

    Thank you for all the work you do to keep us informed and healthy.

  12. Oh my goodness, I just made these and they are sooooo delicious – I saved two for my breakfast this morning, and they were even better the next day – soo good – I am making another batch tonight. Thanks for this awesome healthy recipe

  13. This recipe is GREAT! I just ground up almonds in my vita-mix for almond flour. I took oatmeal and ground that to make the flour. Had to add about 2 Tbsp whole wheat flour (used coconut flour second time I made it) for the dough was alittle wet. And added raisins 1/2 cup. Also, just put in 9 x 13 pan and cooked it for about 10 minutes longer. My daughter added a small amount of frosting but everybody else ate them without.

  14. I have an odd mystery to ask about these delicious muffins
    I totally cooked them before covering them to serve the next day.
    On my way with them I look down to the muffins on my lap and they all had clearly GREEN spots on the tops. I picked off a green “piece” and tasted it. It was the texture of the grated carrot …almost like the color and texture of grated zucchini !!! What in the world cud that be?

  15. Be careful when substituting coconut flour; it’s very absorbent and requires that you adjust the amount of liquid etc to compensate. DO NOT substitute coconut flour directly for almond flour in this (or any) recipe! I tried it and ended up with something more along the lines of dog treats than delicious muffins. My fault! Should have researched it BEFORE making the recipe, rather than after. Life lesson. 😛

    I’m a huge fan, Vani. Keep up the good work!

  16. I think that these muffins are way better the the crap junk that they have at Walmart..
    These ones are probably nutritious and healthy.

  17. these are muffins to live for!
    Loved them. I substituted some chopped mango for the banana as I’m not meant to eat bananas.
    It worked very well. Thank you so much.

  18. I try new healthy baking recipes all the time & they’re always edible but nothing special.

    These are VERY good & I will be making them again!

    I added coconut flakes & walnuts into the batter with the carrots.

  19. I need to know what the calor, fat, carbs etc are in your recipes. Please include in your posted recipes

  20. For the coconut milk, are you referring to the canned coconut milk or the kind in the dairy section/refrigerator?

  21. I love to try new recipes, specially dessert/breakfast ones but they often include bananas… I definitely don’t like the taste of banana on recipes. I would like to know what would be a healthy substitute for bananas in this carrot muffins or any other recipe that calls for smashed bananas.

  22. I have loved following you and your fight for healthy options. It’s amazing to me how this country is not in support of raising healthy individuals and the poison that is in our food. And now this recipe…amazing. These muffins are so good! My kids, who I battle the school and other outsiders, love them too. My husband said ‘What are these?!?! So good!!!’ Thank you for another gem. Love it-and the book (where I actually got this recipe from.)

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