Whip up these healthy whole wheat carrot muffins in less than 30 minutes. They’re perfect for quick breakfasts and easy snacks! Only 178 calories and 5 Weight Watchers points.
There is one very good reason that I am sharing this recipe today. Today marks 15 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 15 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 15 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.
Out came the trusty whole wheat pastry flour
, which I use in everything from Baked Whole Wheat Peach Pancakes to Strawberry Oat Bars. I may never go back to regular whole wheat flour again. The texture of the whole wheat pastry flour has spoiled me forever!
And in went all of the things that define carrot cake…raisins, pecans, spices and carrots (of course!)
Instead of using a measuring cup full of oil, I replaced the oil with unsweetened applesauce and nonfat plain Greek yogurt. 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 15 years.
Other carrot recipes:
Cookin’ Canuck’s No-Bake Carrot Cake Granola Bites {Low Sugar & Gluten-Free}
Cookin’ Canuck’s Jicama & Carrot Slaw with Honey-Lime Dressing
Three Beans on a String’s Moroccan Carrot & Sweet Potato Fries
Inspiralized’s Honey Ginger Tofu & Carrot Rice with Bok Choy
Whole Wheat Carrot Muffin Recipe
Calories 178.5/ Total Fat 6.3g / Saturated Fat 0.6g / Cholesterol 15.9mg / Sodium 126.9mg / Total Carbohydrates 31.2g / Fiber 3.1g / Sugars 14.8g / Protein 3.8g / WW (Old Points) 3 / WW (Points+) 5
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 cup unsweetened applesauce
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup (packed) brown sugar
- 2 tbsp canola oil
- 1 egg
- 1 cup (lightly packed) shredded carrots
- 1/3 cup golden raisins
- 1/3 cup chopped pecans
- 12 pecan halves
Directions
- 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.
Recipe Notes
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Marla+Meridith says
LOVing these muffins Dara!!
Joan says
Oh my, these are tasty, dense, and beautiful!
Erin+|+The+Law+Student's+Wife says
HAPPY ANNIVERSARY you two!!! I hope you have a wonderful day. Also, I <3 WW pastry flour and these muffins. I have carrots in my fridge and now I know what I want to do with them 🙂
Anna+@+Crunchy+Creamy+Sweet says
These muffins look so good! Pinned!
carolynne says
This looks good and I’ll convert it and try it….can you do some gluten free recipes as well?
Laura+(Tutti+Dolci) says
I love these muffins, what a breakfast treat!
Aggie says
Yay!! Happy anniversary!! Congrats!
I love these muffins, and I know my fam would too. They look incredible, we are big carrot cake lovers around here 🙂
Rachel+@+Baked+by+Rachel says
Happy anniversary! I love that you’re sharing this recipe because carrot cake is one of my absolute favorites!
Taylor+@+Food+Faith+Fitness says
Happy Anniversary Dara!! 15 years? SO great! I’m just coming up on 2 haha!
And these muffins look absolutely perfect. We love Carrot Cake, so these are happenin’! Pinned!
Julie @ Table for Two says
Aww happy anniversary you two! Love the carrot cake muffins!
Shirley says
Would it be OK to use 2% Greel yogurt? I am inclined to think there are ingredients in non-fat dairy that one really should avoid when possible. And/or use ‘drained yogurt’? which we did before GY became so easily available (I have 2 Graham Kerr strainers foe that purpose that fit nicely over yogurt containers)
Great recipe!
Thank you
Jessica @ A Kitchen Addiction says
Happy Anniversary!! Love that you made carrot cake healthier in muffin form!
David Jenkins says
Have a happy anniversary & thanks for sharing some of your life with us through delicious and interesting food!
D
April @ Girl Gone Gourmet says
Congrats! Love your wedding pic with your dog and the muffins sound delicious!!
Shelley+@+Two+Healthy+Kitchens says
Awwww … congratulations on 15 happy years! I just loved seeing your wedding photo (and loved, loved that your pup was in it, too! 😀 )! Mmmmmm … and about these muffins? Awesome! They made me think of my mom right away, because she adores carrot cake – I’d love to make these for her! And ww pastry flour, Greek yogurt and applesauce? I am 100% totally in! Pinning for sure!
The Food Hunter says
congratulations on 15 years
Tasha @thatssoyummy says
Awww Happy Anniversary! These carrot muffins look moist and melt in your mouth!
Wen says
How much salt are we supposed to use? The directions mention salt but it’s not in the ingredient list. I used 1/8 teaspoon. Hope I guessed correctly!