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Healthy Carrot Muffins

81 reviews / 4.8 average

So you feel best when you eat wholesome foods but you’re also never not craving something warm and yummy from the oven?

A) You are understood here, and B) YOU CAME TO THE RIGHT PLACE.

Today that warm, cozy, wholesome but also buttered-and-honeyed answer is coming in the form of pleasantly dense, lightly springy, and naturally sweet snacking carrot muffins that are flecked with tiny bits of carrots and oats – just textured enough to keep it fun, playful, and happy.

Is it an open invitation for a melty smear of butter or coconut oil with honey? Is it the perfect warm and satisfying match for your morning or afternoon coffee? Is it a day-brightener and a body-booster? It most certainly is.

This recipe is happily flexible with toppings and mix-ins. You can add any number of things and end up with a carrot muffin that is entirely YOU.

(Or, go a totally different direction and try our similarly wholesome and really delicious banana muffins, pumpkin muffins, zucchini muffins, and apple muffins.)

Carrot muffins on a plate with honey and butter.

We have a favorite saying: the little things are the big things. And today a warm, buttered, honey-drizzled carrot muffin is the very important little big thing.

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Healthy Carrot Muffins


  • Author: Lindsay
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Description

Favorite Carrot Muffins that are warm, cozy, and wholesome! A naturally sweet snacking muffin flecked with tiny bits of carrots and oats, smeared with some butter and honey. YES.


Ingredients

Scale
  • 2 cups rolled oats
  • 8 medjool dates, pits removed
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 34 carrots, peeled and shredded (about 2 cups total)
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • walnuts or raisins (optional)

Instructions

  1. Preheat the oven to 350 degrees. Grate your carrots.
  2. Mix all ingredients in a blender until a chunky batter comes together.
  3. Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
  4. Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡

Notes

If your dates are on the firm side, soak them in hot water for a bit first so they are easier to blend!

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: carrot cake, carrot muffins, healthy muffins, blender muffins, carrot cake muffins

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One More Thing!

This recipe is part of our yummy carrot recipes page. Check it out!

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Recipe rating

249 Comments

  1. Pinch of Yum Logo
    Kristin

    I need to go count my dates, because I LOVE your apple muffins, and I really want to try these!!

  2. Pinch of Yum Logo
    Stephanie Denton

    I made these this morning. I’m a bit disappointed in these muffins. They feel more like a base. My daughter and I think they need something extra for some added flavor – perhaps grated apple or chocolate chips.






    1. Pinch of Yum Logo

      Hi there, Stephanie! Thanks for sharing this feedback with us. We haven’t tested out apple or chocolate chips in these muffins yet, but let us know if you end up trying it out – we’d love to hear!

    2. Pinch of Yum Logo
      Carla

      Made these over the weekend and they are incredible! Super tasty:) question, are the nutritional values per muffin or for the 12 batch?






  3. Pinch of Yum Logo
    Jai Sequoia

    Looks delish! Don’t have a vitamix and don’t think my blender could handle this. Do you think the Food processor would work?

      1. Pinch of Yum Logo
        Jamie

        Just made these and they’re so yummy! I knew they were going to be, just from the taste of the batter (I’m one of those weirdos). Mine were a little soft in the middle, so I’m not sure 18 min was enough. Next time will go for 20 in my oven.






  4. Pinch of Yum Logo
    Linger

    These muffins look so dang delicious! And what a bonus – they’re healthy. Thanks so much for posting.






  5. Pinch of Yum Logo
    Carole Lee

    Don’t have a blender that could handle this. Can I just hand mix the ingredients? Or blend the oats first?

    1. Pinch of Yum Logo

      Since there are some chunkier ingredients in here, like the dates, you’ll need something to help blend all of the ingredients together into a batter. A food processor could be a good alternative!

      1. Pinch of Yum Logo
        Diana

        I may have to try a food processor for the dates. I’ve tried this recipe 3 times this week (and it’s SO GOOD), but the dates continue to be a problem for me. I even let mine soak in boiling water for at least 15 minutes this morning, and my blender could not chop them down completely.

  6. Pinch of Yum Logo
    J

    Hello, trying to not take sugar, can I remove maple syrup in the recipe? Thanks so much for sharing!

        1. Pinch of Yum Logo
          Elitsa

          You can add protein sweetened protein powder instead. And just add a bit of water to thin the batter. Thats what I did.

  7. Pinch of Yum Logo
    Hannah

    Hi! Kind of random, but I have a couple jars of carrot baby food to use up in my pantry (literally just pureed carrots). Is there a way to incorporate them into these?

    1. Pinch of Yum Logo

      Good question, Hannah! We haven’t tested this out using pureed carrots yet, so we’re not sure if the texture would be the same or not. Let us know if you end up trying it out! 🙂

  8. Pinch of Yum Logo
    jessica

    these are divine!! I put my daughter to bed last night, had a hankering for something sweet and had whipped them up in 30mins. I then ate 3 with butter slathered all over them. Not good for the jan diet….but very yummy






      1. Pinch of Yum Logo
        Kathleen Harrigan

        Can I make these with a vegan egg replacement? And if so, would you recommend ‘flax eggs’?

  9. Pinch of Yum Logo
    Leah

    I just made these with my 2 year old and they are soooooo good!!! SUPER easy , I already had all the ingredients which was perfect and was a fun activity! I added walnuts and will def be adding raisins along with that next time.

    1. Pinch of Yum Logo
      Julie

      I have a similar question – what quantity of baking dates would I use instead of pitted dates.They seem to be already blended/chopped.

  10. Pinch of Yum Logo
    Jacklyn I

    Thanks for a great recipe! I made them as written but without the nuts and added some chia, hemp and flax for a little boost. Such wonderful taste and texture. My muffins took about a half hour to bake but I did fill the pan quite full!






    1. Pinch of Yum Logo
      Jacklyn I

      I would also like to add that I used my food processor to greet the carrots and to mix the batter and it came out perfectly. So thrilled with this recipe!






  11. Pinch of Yum Logo
    carol

    Made them last night and they were okay. But when I ate it today, really delicious. Like all the flavors melded overnight. Thanks for the great recipe!






  12. Pinch of Yum Logo
    Jessica

    I LOVE all your muffin recipes like this one! My husband and daughter love the zucchini ones and the apple and my favorite. Can’t wait to try these.
    My second baby is due in a few weeks and I plan to make several batches to freeze with all their nutritional goodness!

  13. Pinch of Yum Logo
    Erin

    These have been a hit with my kids! I topped them with a little of the Carrot Cake Coffee Cake streusel.






  14. Pinch of Yum Logo
    Emily

    Amazing recipe, I will be making this regularly for sure! Had noor dates on hand and they worked fine 🙂






  15. Pinch of Yum Logo
    Sarah

    Love these for my 15 month old son instead of buying the gerber date and carrot bars, and I eat them too! I added raisins and pecans and some unsweetened apple sauce. I ran out of rolled oats and did half steel cut oats but next time I would not do any steel cut. Texture is a little off with those but good flavor!






      1. Pinch of Yum Logo
        Carly

        Just made these today! So yummy. Added some coconut flakes (unsweetened) & used coconut oil instead. They were a little dry (maybe because of the different oils?), so added some almond milk as well. Came out a bit crumbly… But really really tasty! Any other tips or suggestions to get these to “perfect”?






  16. Pinch of Yum Logo
    Karina

    Typing as these bake in the oven. Kitchen already smelling like heaven! Thank you for such an easy and wholesome.
    I used date paste, as I didn’t have regular dates on hand, and a food processor to both grate the carrots and blend all the ingredients. Hope they come out delicious