Healthy Carrot Cake Muffins Will Up Your Brunch Game

We'll rarely say "no" to a decadent swirl of cream cheese frosting, but sometimes you’re looking for something a little lighter. (And not to mention easier to make than a layer cake.)

These not-so-sweet carrot cake muffins are the perfect way to get all the flavors of the classic treat off the dessert table and onto your brunch buffet. Serve ‘em for Easter, Mother’s Day, and more!

Healthy Carrot Cake Muffins

Level: Easy
Time: 35 minutes
Yield: 12 muffins


  • 11/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots (approx. 3-4 medium carrots)

Pro Tip

Shred your carrots with a regular cheese grater for coarse shreds that are visible in your muffins.

1. Mix Up the Batter

Preheat the oven to 375 F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, salt, spices and sugars. Make a well in the center of the dry ingredients and add in egg, vegetable oil, buttermilk, and vanilla. Whisk until combined.

2. Add Carrots

Fold in shredded carrots and stir just until the batter comes together and no streaks of dry ingredients remain. Divide mixture evenly into prepared muffin pan.

3. Bake ‘Em Up

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops of the muffins spring back when lightly pressed. Allow muffins to cool completely before serving. Store in an airtight container for several days.

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