Carrot Cake Muffins

Published: Aug 3, 2023 by Drizzle · This post may contain affiliate links · 34 Comments

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Technically you can have carrot cake any time of day because it’s healthy right?! It’s got a veggie in it! These Carrot Cake Muffins will ease that cake craving and keep you satisfied, and you really can have these any time of day. They are low in sugar and high in nutrients with the added carrots and walnuts.

Each Carrot Cake Muffin is only 100 calories and 3 Weight Watcher points. If you’re looking for a healthy carb focused snack, this is it! It’ll give you energy (our bodies love using carbs for energy) without a crash because it’s not high in sugar. Carrot Cake Muffins have 5 grams of sugar each, which is much better than a slice of carrot cake that has about 35 grams of sugar. You’ll love these Carrot Cake Muffins as a healthy swap.

Three reasons why you need to make this recipe!

It’s a perfect alternative to a high sugar slice of carrot cake.

You can eat these carrot cake muffins and still stay on track with your health goals. Sustainability is key when trying to stick to a diet, but you need food you enjoy to keep it sustainable. Carrot Cake Muffins are a great way to satisfy your sweet tooth and keep things sustainable.

Carrot Cake Muffins are a good way to sneak some veggies into your kids.

We all know kids are picky eaters, especially when it comes to vegetables. These muffins make it easy to sneak a serving of carrots into the kids’ diets because they will love eating these up!

A muffin with a hot cup of coffee is a great way to start your day.

Rain or shine, a muffin, and a hot cup of coffee is a classic breakfast combo that will put anyone in a good mood. Instead of stopping by a coffee shop and having a high sugar bakery muffin, stock these carrot cake muffins in your freezer so you can stick with your health goals!

Ingredients you need to make Carrot Cake Muffins:

2 eggs
4 tablespoon brown sugar
⅔ cup unsweetened apple sauce
1 teaspoon vanilla
1.5 cups shredded carrots
1.5 cups all purpose flour
2 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 tablespoon chopped walnuts

How to make Carrot Cake Muffins (step by step):

Preheat oven to 350F and spray a 12 hole muffin tin with some nonstick cooking spray.
In a bowl, whisk the eggs and add 3 tablespoon of brown sugar. Leave the remaining tablespoon aside for the muffin topping.
Mix in the apple sauce and vanilla.
Stir in the all purpose flour, cinnamon, nutmeg, and baking powder then fold in the shredded carrots.
Spoon the batter into the 12 muffin cups. Sprinkle the tops of the muffins with the remaining brown sugar and walnuts.
Bake in the oven for about 18 minutes or until baked through.

Makes 12 muffins. Nutrition info for 1 muffin: Calories 100, Fat 1 g, Saturated fat .3 g, Carbs 19 g, Fiber 1 g, Sugars 5.6 g, Sodium 60 mg, Protein 3 g.

WW Points

Eggs 0 points
Brown sugar 10 points
Unsweetened apple sauce 0 points
Vanilla 0 points
Shredded carrots 0 points
All-purpose flour 19 points
Cinnamon 0 points
Nutmeg 0 points
Baking powder 0 points
Chopped walnuts 2 points

3 points per muffin based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Points- 2

Personal Points- 2-3 depending on your 0PP foods

SP blue & purple- 2 using WW recipe builder

SP green- 3 using WW recipe builder

Points Plus- 2 using PP calculator

Different ways to change up this recipe:

You can use shredded zucchini in place of the carrots if you’re not a carrot fan. The zucchini will keep the muffins moist without messing with the flavor.
Use a pumpkin pie spice blend instead of cinnamon and nutmeg for a fall kick.
Self-rising flour can be used in place of all-purpose flour and baking soda if that’s what you have.
If you want more sweetness, you can use Swerve brown sugar to sprinkle on top of the muffins so you can use more than a tablespoon of brown sugar. Mixing Swerve brown sugar with a bit of cinnamon and the chopped walnuts is a delicious topping.
Slice a carrot cake muffin in half, and toast it in a toaster oven for a few minutes so the tops get a little crispy. Then serve the two halves with a dollop of light whipped cream and a sprinkle of cinnamon. It’s absolutely delicious as a dessert or mid-morning snack. You could even drizzle on a bit of honey if you have the calories for it.

Tips and Tricks for Making Carrot Cake Muffins:

I used my ninja blender to shred carrots. With the added carrots, the batter will be on the thicker side.
Carrot Cake Muffins will freeze well. You can also store them in a tightly sealed container. It’s best to move them to the fridge after one day.
Bagged shredded carrots don’t always work as well as freshly shredded carrots, because they can be too thick and they don’t add moisture. Freshly shredded carrots are the key to a moist carrot cake muffin.
If you find that your carrots fall to the bottom of your muffin, mix them with the flour before folding them into the batter. Flour coating the shredded carrots helps them hold their place in the muffins.

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