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Oil-free Carrot Cake Muffins

These Oil-free Carrot Cake Muffins are a healthy breakfast option with moist shredded carrots, a tender crumb, and warm spices, perfect for busy mornings or a festive brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour or all-purpose flour Swap half for spelt or oat flour for a nuttier flavor.
  • 0.5 cups brown sugar or coconut sugar Adjust to taste.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg Optional, but lovely.
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs, room temperature Or 1/2 cup applesauce plus 1 tablespoon chia seeds for vegan.
  • 1 cup grated carrots (about 2 medium carrots), packed firmly.
  • 0.5 cups unsweetened applesauce This replaces oil and keeps the muffins moist.
  • 0.25 cups milk of choice (dairy, oat, or almond).
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest For brightness.
Optional Add-ins
  • 0.5 cups chopped walnuts or pecans Toast for more depth.
  • 0.33 cups raisins or crushed pineapple Optional, for extra sweetness and texture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or use a nonstick spray and light dusting of flour.
  2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly blended.
  3. In a separate bowl, beat the eggs lightly, then stir in the applesauce, milk, vanilla extract, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  5. Fold in the grated carrots, toasted nuts, and raisins or pineapple if using.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins are versatile and can be dressed up with frosting or served as a wholesome grab-and-go snack. For variations, consider adding ground ginger, using sunflower seeds for a nut-free option, or incorporating protein powder.