Healthy Carrot Cake Muffins Recipe

This healthy carrot cake muffins recipe is easy to make and sugar-free! Mini carrot cake cupcakes are perfect for a sweet treat, a guilt-free treat, as well as an excellent breakfast option enjoyed with coffee.

After receiving my new food processor, which has quickly become my new favorite kitchen gadget, I have been making all of the recipes that are made easier when you have a food processor to do all of the hard work! Think homemade granola, healthy blondies and other quick and simple recipes. Shredding carrot either for salads or carrot cake recipes is much faster now and so we’ve been making this healthy carrot cake muffin recipe on a regular basis.

I love healthy sweet recipes as quick breakfast options and mid-morning snacks so I thought I’d have a go at trying out a small carrot cake recipe. These easy carrot cake muffins turned out great and they’re also a fantastic way to pack lots of fruit and shredded carrot, seeds and natural yogurt into a delicious snack. Muffins and cupcakes are ideal for effortlessly dividing snacks and treats into equal sized portions in a way that looks appealing too. So not only are these mini carrot cake cupcakes cute, they’re also ideal for taking with you when you’re on the go, whether you’re heading off to work or taking the kids to the park. Also, if you have kids who love sweet treats then these are a perfect cheap snack for kids!

Healthy Carrot Cake Muffins (Sugar-Free)

This sugar-free carrot muffins recipe makes between 10-12 muffins. You can just eat them without adding a topping but for this recipe, I am also including the yogurt topping that I make, which is an excellent substitute for traditional carrot cake toppings but without the refined sugar. To make the muffins, you will need cupcake cases, a cupcake baking tin and an oven mitt. You can customize these muffins by using different ingredients and toppings, which I’ve noted throughout the recipe below.

Ingredients (Makes 10–12 muffins)

For the muffins:

2 medium ripe bananas (mashed)

2 large carrots (about 200g, finely grated) I use a food processor to grate the carrots quickly.

2 large eggs (or 2 flax eggs for vegan)

3 tbsp olive oil or melted coconut oil

1 tsp vanilla extract

½ cup raisins, chopped dates, or sultanas

1 ½ cups wholemeal flour (or oat flour/ground almonds for gluten-free)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

Pinch of salt

Optional: ½ cup chopped walnuts or pecans

For the yogurt topping:

1 cup thick natural/Greek yogurt

1–2 tsp honey or maple syrup (optional)

1 tsp vanilla extract

Optional garnish: a sprinkle of cinnamon, chopped nuts or seeds, or a little grated carrot. Personally, I love to add a little cinnamon to the yogurt topping, especially when creating carrot cake muffins for fall. I also like to sprinkle mixed seeds and pumpkin seeds on top of the yogurt topping because it adds a nice crunchy texture to the muffins.

How to Make Sugar-Free Carrot Cake Muffins

Preheat oven to 180°C (350°F). Line a muffin tin with cases.

In a bowl, mash the bananas until smooth. Whisk in eggs, oil, and vanilla.

Stir in the grated carrots and dried fruit.

In another bowl, mix the flour, baking powder, baking soda, spices, and salt.

Gently fold dry ingredients into the wet. Add nuts if using.

Divide batter evenly between 10–12 muffin cases (they should be about ¾ full).

Bake for 18–22 minutes until risen and golden, and a toothpick comes out clean.

Cool completely before adding topping.

For the topping, mix yogurt, vanilla, and honey/maple syrup (if using). Spoon or pipe onto muffins.

Serving Suggestions

These muffins are best enjoyed cool if using a yogurt topping. If serving without the yogurt then they work well warm or cool. They will stay moist for 2–3 days in the fridge (because of the yogurt topping), or you can freeze them without topping for up to 2 months.