Carrot Cake Muffins

November is my mom's birthday month and she loves carrot cake. So I set out to create a healthy carrot cake recipe for her. It took some experimenting until I crafted the recipe below, but after some trial and error these yummy muffins were created. These muffins taste like carrot cake, but in muffin form. ;D

Happy Birthday, Mom!

Carrot Cake Muffins

Prep time: 30 minutes

Bake time: 30 minutes

Servings: 24 muffins


  • 3 T. flax meal

  • 1/3 cup water

  • 1/4 cup maple syrup

  • 1/3 cup apple sauce

  • 1/3 cup coconut oil

  • 1/2 cup coconut sugar

  • 2 cups grated carrots, loosely packed

  • 1 cup crushed pineapple, juice drained

  • 2/3 cup pineapple juice

  • 1 cup almond meal

  • 1 cup oat flour

  • 1/2 cup whole wheat flour

  • 1 t. cinnamon

  • 1 1/2 t. baking soda

  • 1 1/2 t. baking powder

  • 1/2 t. salt

  • 1/3 cup raisins

  • 1/3 cup craisins

  • 1/2 cup shredded coconut


  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F.

  2. In a small bowl combine the flax meal and water. Set aside to allow mixture to thicken.

  3. In a large bowl combine maple syrup, apple sauce, coconut oil and coconut sugar.

  4. Grate 2 cups of carrots and then add them to the large bowl.

  5. Add the flax meal and water mixture to the large bowl.

  6. Stir contents of the large bowl together.

  7. Stir in the crushed pineapple and pineapple juice into the large bowl.

  8. Add the almond meal, oat flour, whole wheat flour, cinnamon, baking soda, baking powder, salt, raisin, craisins, and shredded coconut to the large bowl.

  9. Stir everything together.

  10. Line 2 muffin pans with muffin liners.

  11. Use a 1/4 measuring cup to measure 1/4 cup of the batter into each muffin cup.

  12. Sprinkle the walnuts on top of the muffins. Gently press the walnuts into the batter.

  13. Put the muffin pans in the oven and bake for 30 minutes.

  14. Remove muffin pans from the oven and let the muffins cool in pans for 10 minutes (the muffins will continue to cook some while they are in the hot pan). After 10 minutes, remove muffins from pan and let them cool completely on a cooling rack.

  15. Once muffins have cooled completely, enjoy!


Leftover muffins should be stored in a sealed container and refrigerated for the longest shelf life. These muffins taste amazing right out of the fridge (cold) or reheated in the microwave (warm).