Healthy Carrot Muffins

These carrot muffins are easy and (relatively) healthy to make with grated carrots, cinnamon, allspice, and all the usual pantry staples. They’re essentially spiced muffins with a crumbly oat streusel that taste like carrot cake but in smaller form!

Adapted from Kim Boyce | Good to the Grain | Stewart, Tabori & Chang, 2010

These carrot muffins are lightly spiced little carrot cake-like lovelies with their spicy and nutty whole grain goodness have sufficient semblance to something healthy that we don’t think twice about knocking them back for breakfast or any other time of day.

Why our testers loved this

Our testers gleefully devoured these carrot muffins for several reasons. They loved that they were “light and tender,” despite being made with whole grains. They were also pleased that they were healthy and not cloyingly sweet, making them perfect for an anytime-of-the-day snack.

Tamiko L. joined in with her comment, “These are delightfully spicy, moist, and tender carrot muffins. They embody everything that a carrot cake should be, and the streusel just elevates them.”

Notes on ingredients

Spelt flour–This gives the streusel topping and the muffins a nutty flavor. If you don’t have any on hand, you can substitute all-purpose flour, but the flavor will be slightly different.
Oat bran–The addition of oat bran gives these muffins a boost of fiber, making them hearty and helping you stay full for longer. You can substitute wheat bran, if you prefer.
Carrots–Use the side of a box grater or a food processor to grate your carrots.
Buttermilk–This helps to give your muffins their airy texture. If you don’t have buttermilk on hand, add 1 tablespoon of vinegar or lemon juice to a measuring cup, then add enough milk to measure 1 cup.

How to make this recipe

Make the streusel topping. Combine the dry streusel ingredients in a bowl. Rub the butter into the mixture.
Heat the oven to 350°F. Generously butter a muffin tin.
Combine the dry ingredients in a large bowl. Stir in the carrots.
Whisk the wet ingredients together. Stir the wet ingredients into the dry and stir until just combined. Don’t overmix the batter.
Divvy the batter between 8 muffin tin wells. Top with streusel.
Bake the muffins until they are golden brown and smell nutty. Remove from the tin and cool slightly before serving.

Recipe FAQs

Can I bake this as a cake instead of muffins?

Yes. Pour the batter into a 9-inch round cake pan and bake until golden brown, 35 to 40 minutes.

Can I make this carrot muffin recipe gluten-free?

Yes. Our testers had success substituting all-purpose gluten-free flour for the spelt and all-purpose flours in the recipe.

Helpful tips

Butter the muffin tins well to avoid having the muffins stick to the tin.
The carrot streusel muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

More great muffin recipes

Whole Wheat Pumpkin Muffins Carrot, Pineapple, and Candied Ginger Muffins

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

Carrot Muffins

These carrot muffins are easy and filled with grated carrots, cinnamon, allspice, and all the usual carrot cake staples. If you’ve ever wanted carrot cake for breakfast this is your chance.

Prep 20 mins

Cook 35 mins

Total 55 mins

Make the streusel topping

In a bowl, combine the flour, oat bran, sugars, and salt. Add the butter to the dry mixture. Quickly rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal.

Make the carrot muffins

Preheat the oven to 350°F (176 °C). Generously butter the muffin tins.
In a large bowl, sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon. Stir in the carrots.
In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined.
Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
Scoop the batter into 8 muffin cups using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.
Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (you can twist a single muffin out of the pan to check).
Remove the tins from the oven, twist each muffin out, and place it on its side in the cup or on a wire rack to cool. Best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days or frozen and reheated.

Make it as a cake–Bake the muffin batter in a 9-inch round cake pan until golden brown, 35 to 40 minutes.
Avoid sticking–Butter the muffin tins well to avoid having the muffins stick to the tin.
Storage and freezing–The carrot muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

Serving: 1muffinCalories: 330kcal (17%)Carbohydrates: 49g (16%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mg (18%)Sodium: 458mg (20%)Potassium: 251mg (7%)Fiber: 5g (21%)Sugar: 20g (22%)Vitamin A: 4401IU (88%)Vitamin C: 2mg (2%)Calcium: 88mg (9%)Iron: 2mg (11%)

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Recipe Testers’ Reviews