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muffins stacked in a muffin tin

Healthy Carrot Muffins

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 standard muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat


Tender, perfectly sweet and lightly spiced, these carrot muffins are the ultimate healthy breakfast or snack! Made with whole-wheat flour, carrots, olive oil, Greek yogurt and honey, these muffins are wholesome through-and-through!


  • 2 cups whole-wheat flour (8.5oz.; 240g)
  • 2 tablespoons cornstarch or arrowroot starch (18g)
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Heaping ¼ teaspoon nutmeg
  • 1 cup plain whole-milk Greek yogurt* (233g)
  • ⅓ cup extra-virgin olive oil, or melted coconut oil (80g)
  • ½ cup honey (180g)
  • 2 large eggs (100g)
  • 2 teaspoons pure vanilla extract (8g)
  • 2 cups shredded carrots (178g)* 
  • ¼ cup chopped pecans, optional
  • 1 tablespoon demerara sugar (sugar in the raw), optional


Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick cooking spray).

Whisk together flour, cornstarch, ginger, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.

Whisk together yogurt, oil, honey, eggs, and vanilla in a large bowl until smooth. Add flour mixture to yogurt mixture and using a rubber spatula, mix until mostly incorporated but some pockets of flour remain. Gently fold shredded carrots into batter.

Divide batter (it will be thick) between prepared muffin cups, about ⅓ cup per muffin cup. Combine pecans and demerara sugar and sprinkle evenly over cups of batter.

Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. (Total bake time is about 21–23 minutes.)

Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.

Store cooled muffins at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.

Reheat muffins in the microwave for 10–15 seconds or reheat in a 300-degree oven for 5 minutes. 


Carrots: You’ll need about ¾ lb. of carrots to get 2 cups shredded. 

*Greek yogurt: I recommend whole-milk Greek yogurt, but you can use any fat content you prefer, just be sure to use Greek yogurt. Sour cream can also be substituted. 

Bake by internal temp: checking internal temperature is a great way to determine whether or not the muffins are ready. Insert the probe of an instant-read thermometer into the center of a muffin, if it temps 206–210ºF they are ready to be pulled out of the oven!


  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 14g
  • Sodium: 127mg
  • Fat: 7.5g
  • Saturated Fat: 1.5g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 33mg

Keywords: healthy carrot muffins, carrot muffins, healthy muffins

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