From the Cook
From the Cook
From the Cook
From the Cook
1/5
Healthy Carrot Cake Muffins
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Instructions
1
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Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
2
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Sift together the flour, baking soda, baking powder, salt, and cinnamon.
3
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Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
4
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Gently stir in the grated carrot and nuts.
5
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Evenly spoon the mixture into the 6 muffin cups.
6
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Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
7
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Let cool slightly and ENJOY!!
My Calorie Intake
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Tips & Tricks (5)
- Grate Carrots for Moisture Control 🥕Use freshly grated carrots rather than pre-shredded to maximize moisture content and ensure tender, moist muffins without added liquids.
- Balance Your Banana Ripeness 🍌Use very ripe (spotted) bananas as your binding agent—they provide better moisture and natural sweetness that complements the maple syrup perfectly.
- Toast Nuts Before Adding 🌰Lightly toast your walnuts or pecans in a dry skillet for 3-4 minutes before chopping to intensify their flavor and prevent them from tasting raw in the finished muffin.
- Don't Overmix the Batter ✋Mix wet and dry ingredients until just combined to avoid developing gluten; overmixing creates dense, tough muffins instead of light, tender ones.
- Fill Cups Strategically 🎯Fill muffin cups two-thirds full and distribute carrot pieces evenly—this ensures even baking and prevents dry edges while keeping the centers moist and fluffy.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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