This post may contain affiliate links. Please read our disclosure policy.
Healthy carrot muffins are sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. You won't find any grains in this sugar-free muffin recipe. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go.
Reasons we love these healthy carrot muffins
- They taste so much like our favorite carrot cake recipe.
- Only they're made with ingredients that are all solidly in the healthy breakfast category. Think bananas, nuts, and eggs.
- Made in 1 bowl to make life easy.
- Freezer friendly and will last the work/school week in a bag on your counter. Hello, easy breakfast!
- Filling enough to keep you going until lunch!
How to make this healthy carrot muffin recipe in 3 easy steps
Grab a big mixing bowl, a whisk, and a spatula. Let's do this!
- Whisk together almost all of the ingredients in that big bowl of yours. Now stir in some walnuts, coconut, and raisins.
- Pour the carrot muffin batter you just made into muffin tins and put them into your oven.
- Gather all your strength and try desperately not to eat them all at once.
READ MORE: Pumpkin Oatmeal Muffins
What makes these carrot muffins healthy?
- Sugar-free! That's right, you won't find any added sugar in these muffins. Because we use bananas, which are naturally very sweet, we don't have to add any additional sugar.
- Almond flour. These are grain-free, paleo carrot muffins so you can feel great about eating them. We all know that almonds are very healthy, but they're also very filling. One muffin will fill you up with nutrient-dense calories.
- Bananas and carrots. Fruit and veggie-filled muffins!
- Eggs. Nutrient-packed superfood.
- Coconut oil. Full of healthy fatty acids.
3 ways to love your carrot muffins
- Just take a bite. These guys are moist enough that they are perfect all on their own. Most of the time this is how I eat them.
- With a slather of butter and a drizzle of honey. Not going to lie, honey and butter on carrot muffins is the best.
- With a little (or heck, a lot) of honey cream cheese frosting piped or slathered over the top. This truly turns them into carrot cake muffins and crosses the boundary between breakfast muffins to something closer to dessert.
Subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
- 2 medium ripe bananas (mashed)
- 1 cup grated carrots
- 2 tablespoons coconut oil ( melted)
- 4 large eggs
- 1 cup almond flour (almond meal)
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt
- 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
- Preheat your oven to 350 degrees. Line a 12-cup muffin tray with liners. Mash the bananas in a large mixing bowl. Add the carrots, oil, and eggs and whisk to combine.2 medium ripe bananas, 1 cup grated carrots, 2 tablespoons coconut oil, 4 large eggs
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins.1 cup almond flour, 2 teaspoons vanilla, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground allspice, ginger, cloves, and sea salt, 1 cup EACH: shredded unsweetened coconut, chopped walnuts, and raisins
- Divide the batter between the muffin cups, filling them all the way to the very top. Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean.
- Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.