Turn to this whole wheat carrot muffin recipe when you need a healthy snack in less than 30 minutes. They're perfect for quick breakfasts, too! Only 178 calories and 6 Weight Watchers Freestyle SP.
There is one very good reason that I am sharing this carrot muffin recipe today. Today marks 20 years since I married the love of my life, Steve. It was a gloriously sunny, but cool Vancouver day, and I remember it like it was yesterday. Surrounded by family and friends, we pledged to love and honor each other, we wined and dined together, we danced together and we soaked it all in together.
And then we ate carrot cake. Perfectly tender, generously iced, spiced carrot cake.
Fast forward 20 years to present day. We both still adore carrot cake, but we tend to opt for healthier options on a day-to-day basis. So, it only made sense to come up with a muffin that reminded us of that perfect carrot cake that we shared at our wedding 20 years ago, but had zero "Ugh, I'm never going to fit into my jeans if I keep eating this" kind of guilt attached to it.
The texture was so "right on" that you would never guess that these muffins are low fat. That makes them perfect for on-the-go breakfasts and afternoon snacks. My kids might even find some of these tucked into their lunch boxes.
I think it's safe to say that Steve and I will be enjoying these for at least another 20 years.
What you need for this carrot muffin recipe:
These are the main components for this recipe (including affiliate links)...
- Whole wheat pastry flour: I use this whole grain flour in almost all of my baked goods. It has the benefit of a higher fiber content than all-purpose flour, but produces a lighter textured baked good than regular whole wheat flour.
- Spices: Ground cinnamon, ground ginger and nutmeg encompass all of the warm flavors of autumn. For the nutmeg, you can certainly use bottled ground nutmeg, but I prefer to grate whole nutmeg on a microplane for optimum flavor.
- Unsweetened applesauce: Mixing applesauce with yogurt allowed me to almost completely eliminate the oil from a standard carrot cake muffin recipe. Be sure to use an unsweetened variety.
- Nonfat plain Greek yogurt: Along with the applesauce, this works in place of oil.
- Mix-ins: Grated carrots (of course!), pecans and golden raisins. If you like your carrot cake with pineapple, feel free to swap out some of the raisins.
Tips for making this carrot muffin recipe:
- This recipe follows a pretty standard muffin template: Whisk together the dry ingredients (flour, baking soda, salt and spices), stir together the wet ingredients (egg, yogurt, applesauce and oil), then mix in the extras (grated carrots, pecans and raisins). If you have a good muffin formula, you can make almost any combination that suits your fancy!
- Take care not to over mix the batter. Over mixing tends to produce tougher baked goods. When adding the dry ingredients to the wet ingredients, mix just until the dry ingredients disappear. When adding in the remaining mix-ins (carrots, etc.), just give the batter a few stirs to disperse the mix-ins.
- I use a light coating of cooking spray to coat the muffins tins, but use butter or oil if you prefer.
Can these carrot muffins be frozen?
Absolutely! Let the muffins cool completely, then transfer to a resealable plastic freezer bag and freeze for up to 3 months. When ready to serve, just take out the number of muffins that you want. Either allow them to defrost at room temperature (I do this the night before if serving for breakfast) or give them a quick "zap" on the defrost mode of your microwave.
Other healthy muffin recipes:
Whole Wheat Apple Spice Muffins {Cookin' Canuck}
Healthy Lemon Poppy Seed Muffins {Cookin' Canuck}
Healthy Spinach Breakfast Muffins {Love & Zest}
Healthy Greek Yogurt & Honey Blueberry Muffins {Baker by Nature}
Printable Recipe
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Whole Wheat Carrot Muffin Recipe
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup nonfat plain Greek yogurt
- ½ cup packed brown sugar
- 2 tablespoon canola oil
- 1 egg
- 1 cup lightly packed shredded carrots
- ⅓ cup golden raisins
- ⅓ cup chopped pecans
- 12 pecan halves
Instructions
- Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.
- In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.
- Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.
- Spoon the muffin batter into the prepared muffin cups.
- Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.
- Remove muffins from the pan and allow to cool. Serve.
Notes
Nutrition
This post was originally published on September 18, 2014 and was updated on September 18, 2019.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Mirel
One of our favorites! Even the "no healthy substitutes for me" folk gobble them up....