Looking for a swoon-worthy carrot muffin that your kids will devour in seconds flat? Then, I’ve got you! These muffins have it all—moist (yes!), filled with warm spices like cinnamon, nutmeg, and ginger (yes!), and drizzled with a spoon-licking cream cheese icing (yes!). They are sweetened with maple syrup, filled with a veggie (gold star for you), and are both kid and mom-approved!
I have been making these carrot cake muffins for years and have tested them many ways—with oats and without oats, with raisins and without raisins (a very controversial topic, I know), with the drizzle and without. After dozens of batches, this was our favorite version!
Light, fluffy, and bursting with flavor, just like a slice of carrot cake, these healthy carrot cake muffins are the perfect (naturally) sweetened treat that’s still wholesome enough to serve for breakfast.
Once made, my kids hover over the counter, waiting, not so patiently, for the muffins to cool enough for them to drizzle them with the most delicious cream cheese icing. They then quickly devour one or two muffins while sitting on the kitchen floor, with no cares in the world about how many crumbs or icing fingerprints they get on the floor/wall/dishwasher. I eat mine, along with a cold cup of coffee, while loading the dishes into the dishwasher and brushing up their crumbs. Mom life, am I right?!
The leftovers get packed into lunches or used as a quick breakfast on the go.
#mymomhack – make a double batch! Keep one for the week and then freeze the other batch (without the icing) to have on hand for those busy weekday mornings or for school lunches. You’ll thank me later;)
Ingredients
To the Kitchen, we go ->
Toppings
Make these tasty carrot cake muffins next level, by adding a topping, such as chopped pecans or golden raisins for even more flavor and texture. If you’ve got a kiddo who’s a little picky at home, feel free to skip the toppings, or add toppings to just half of the batch.
- chopped walnut
- chopped pecans
- chocolate chips
- white chocolate chips
- sprinkles
Carrot Muffins
- 1 1/4 cups all-purpose flour, white whole wheat or a gluten-free flour mix
- 1/2 cup quick oats (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup pure maple syrup (see notes)
- 1/3 cup melted butter or oil – such as olive oil, avocado oil, vegetable oil or coconut oil
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cups carrots – peeled and grated
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup golden raisins (optional)
Cream Cheese Drizzle – Optional
- 1/4 cup full fat cream cheese
- 2-3 tbsp pure maple syrup
Prevent your screen from going dark
Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger.
Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, and vanilla extract and mix until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Carrots: Gently fold in the shredded carrots, walnut pieces (if using), and raisins (if using).
Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and whisk until creamy and smooth. Set aside.
Eat: Let cool for 5-10 minutes, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
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