Carrot Muffins

In the spring I made carrot cake cupcakes for a picnic and my daughter asked if I could make them as a muffin for school. While I didn't want to send cake to school ...
here is how I took my grandmother's carrot cake recipe and made it into a healthier whole grain carrot muffin that is lower in fat and sugar, higher in fibre and lunch box approved! I used the carrots I received from The Local's Farm Fresh Box.

Best of all no one noticed a difference between these muffins and the actual cake - bonus!

  • 2 1/4 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 cup white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce

  • 2 cups finely grated carrots
  • 1 can (14 oz) crushed pineapple, drained
  • 1 cup unsweetened shredded coconut
  • 1 cup raisins (optional)
  • 1 cup chopped walnuts (optional) 
  • Preheat oven to 350 F 
  • Line or grease muffin trays

  • In a large mixing bowl mix eggs, vanilla, oil, applesauce, carrots, pineapple, coconut, raisins and walnuts

  • In a separate bowl mix together the flour, baking soda, cinnamon, baking powder and sugar. 

  • Mix dry ingredients into the wet ingredients. 
  • Stir until well mixed.

  • Spoon this muffin trays and bake for 20 minutes.

Shannon RD
Registered Dietitian

For more information and to order a Farm Fresh box check out their website


  1. Made these muffins last night delicious & moist

    1. Hi Janelle,
      Thanks for sharing! We love these muffins and are so glad you do too!!

      Shannon RD


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