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The Boat Shed Kitchen

Healthy Carrot Muffins

Moist, fluffy, and full of cozy spices, these healthy carrot muffins are made with whole wheat flour, applesauce, and no refined sugar. Perfect for mornings on the go—or anytime you want a nourishing bite that feels like a treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce or Greek yogurt
  • 1/4 cup milk dairy or non-dairy
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • Optional: 1/2 cup raisins walnuts, or coconut flakes

Method
 

  1. Preheat oven to 350°F. Line or grease a muffin tin.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix eggs, honey, applesauce, milk, and vanilla.
  4. Combine wet and dry ingredients just until mixed.
  5. Fold in grated carrots and any optional add-ins.
  6. Divide batter evenly among muffin cups.
  7. Bake for 18–22 minutes, until a toothpick comes out clean. Cool and enjoy!
  8. See full steps with tips & photos → https://theboatshedcafe.com/healthy-carrot-muffins/

Notes

  • For extra moisture, opt for Greek yogurt instead of applesauce.
  • Don’t overmix the batter—gentle folding keeps the muffins fluffy.
  • Store in an airtight container at room temp for 2–3 days, or refrigerate up to a week.