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5 from 2 votes

Carrot Muffins

These delicious Carrot Muffins are flavourful, tender and moist. They make a great breakfast on the go or a nice light snack.
Course Breakfast, Snack
Cuisine American
Keyword Carrot Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 180kcal
Author Adapted from Fine Cooking


  • 3/4 cup all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup quick oats
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. table salt
  • 2 large eggs
  • 1 cup homemade carrot purée
  • 1/2 cup packed light brown sugar
  • 1/3 cup light olive oil
  • 1/3 cup honey


  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Grease 12 regular-sized muffin cups or line with paper cups.
  • In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
  • In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
  • Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
  • Spoon the batter into the prepared muffin pan 2/3 full.
  • Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 16 to 18 minutes.
  • Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.


Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1510IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg