Easy Healthy Carrot Cake Muffins

4.86 from 7 votes
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These Carrot Cake Muffins are so moist and have banana baked right into them for a burst of flavor. These muffins are dairy free and will please the whole family.

Carrot Cake Muffins up close on a cutting board.
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Why make These Carrot Cake Muffins?

Because they are allergy friendly and can easily be made vegan! They are full of delicious flavor like cinnamon and nutmeg that complement the fresh grated carrots. These easy carrot cake muffins are the perfect spring or Easter treat. They take only 30 minutes to whip up. You can cut the sugar and skip the frosting for a healthier treat!

Ingredients For This Recipe.

Ingredients for carrot cake muffins.

Shredded carrots. You can either shred them yourself, or buy them pre shredded(which is what I recommend)

Eggs. You can make this vegan with flax or chia eggs instead.

Flour. Use AP Gluten Free flour if you are gluten free.

Banana. This helps to sweeten the muffins and keeps them soft.

Baking Soda.


Sugar. White or coconut sugar will work. For calorie free sugar I suggest Swerve

Cinnamon & Nutmeg

Oats. Optional for topping

How To Make These Carrot Cake Muffins.

steps for baking these carrot cake muffins.

Step 1: Mix your dry ingredients together.

Step 2. Mix your wet ingredients together, beat the eggs lightly and add them in once you add the dry and wet together.

Step 3. Preheat oven to 350 º. Pour batter into muffin cups. These are the cute liners I use

Step 4. Bake for 15 – 20 minutes and frost them once cooled!

Up close photo of carrot cake muffins.

FAQs & Expert Tips.

Can I use store bought frosting?

Yes! You can use any frosting you’d like.

I don’t like nutmeg!

Skip it. Skip the cinnamon and nutmeg if you’d like.

Can I make this egg free?

Yep, just sub the eggs for chia or flax eggs.

How can i cut the calories in these?

You can add only 1/2 cup of sugar and skip the icing to make these healthier.

Will calorie free sugar work?

Yes, only use 1/2 cup of a calorie free powder form sugar like Swerve

Up close photo of carrot cake muffins with butter on them.

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These fluffy carrot cake muffins are baked with banana. They are dairy free. Ready in 30 minutes.
4.86 from 7 votes

Carrot Cake Muffins

These Carrot Cake Muffins are so moist and have banana baked right into them for a burst of flavor. These muffins are dairy free and will please the whole family.
Prep: 10 minutes
Cook: 20 minutes
Servings: 12


  • Muffin Tin


Carrot Cake Muffins

  • 1 cup flour
  • ½ cup sugar, *
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • 1 pinch salt
  • 2 mashed over ripe bananas
  • cup grated carrots
  • ½ cup melted coconut oil , *
  • 2 eggs, *
  • 3 tbsp old fashioned oats, optional for topping.

Icing (optional) for a dessert style flavor

  • 1 cup powdered sugar, confectioner sugar
  • 2 tbs plant based milk


Carrot Cake Muffins

  • Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, nutmeg, baking soda, and salt in a large bowl, whisk together.
    Mash the bananas in a small bowl.
  • I like to blitz my grated carrots in a food processor first so they are crumbled pieces. Then, combine the carrots, oil, eggs and mashed banana together
    Add the carrot mixture to the flour mixture, do not over stir. use a spatula or wooden spoon to lightly fold in wet ingredients. It's important to not over-mix the batter so the muffins aren't too sticky once baked.
  • Grease a muffin tin or use paper liners. Scoop the batter into a muffin liners filling each muffin tin/liner halfway or a little less.
    If using oats for optional topping, sprinkle them on top before popping into the oven.
  • Bake for 18 -20 minutes. Check with a toothpick to see how they are baking around 15 minutes. Oven temps and times will vary so always keep a close eye!
    Let them cool before icing.

Icing (optional)

  • Add the powdered sugar and milk to a medium size bowl. Use a spoon or whisk to mix until well combined and desired icing consistency. Drizzle over cooled muffins.


*white sugar or coconut sugar will work.You may also use a calorie free sugar.
*any neutral oil will work (canola, olive oil)
*These will keep in an airtight container in the fridge for 5 days or freeze for up to 2 months. 


Serving: 1muffin | Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 144mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2726IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 200
Keyword: carrot cake muffins, dairy free
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Recipe Rating


  1. 5 stars
    These were really good. I used white sugar and bought frosting instead of making my own.

  2. 5 stars
    Found these on Pinterest late last night. Made them first thing this morning and my whole family enjoyed them. I made mine without the nutmeg bc my kids don’t like that spice. Still delicious.

  3. 4 stars
    The eggs are omitted from the directions. They are listed but not when to add them. Obviously I added them to the wet mixture. Just an FYI. They came out super moist but very sweet. Next time I will use less sugar for sure. I didn’t do the icing and they were still sweet. I added nuts.

    1. I haven’t tried it personally with this recipe, but applesauce is usually a great substitute for banana.