Carrot Cake Muffins

The American lifestyle is filled with sugary breakfast meals, which is honestly a pretty poor way to start the day. Granted, I can’t really talk since I’m a big fan of donuts and pancakes anyway. However, last week I tried to break from that tradition by making muffins with some veggies thrown in to try to feel healthy in the morning. Not only did they seem healthy and taste yummy, my family loved them too! And since muffins are bald cupcakes, they need a little love. Carrot is my favorite kind of cake, so trying the muffin version for Easter morning was a natural choice. The recipe below also has a part to make some frosting, but I opted out to keep them a little healthier. I also used whole wheat flour instead of white and coconut oil instead of vegetable oil, so take your pick!


Carrot Cake Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins



  • 1 1/2 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs beaten
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 1/2 cup carrots shredded
  • 1/2 cup chopped walnuts optional

Cream Cheese Icing

  • 4 oz cream cheese softened
  • 2-3 tbsp powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, combine flour, baking soda, cinnamon, salt, sugar, and stir to combine. Add in the beaten eggs, oil, and vanilla. Stir until everything is mixed thoroughly. Fold in the shredded carrots.

  3. Grease muffin tins or line with paper liners, then fill 2/3 full with batter. Bake in oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to finish cooling.

  4. Make your icing by thoroughly combining all three ingredients until smooth and creamy. Spread over the cooled muffins.

  5. Enjoy!

1 Comment

  1. Had an interesting nutty flavor, I think from the whole wheat flower. Didn’t miss the frosting as much because of it.

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