Fresh Family Meals Made for Everyday Life

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins
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Recipe At-A-Glance
Freezer-Friendly, Low-Sugar35 min
Healthy cake? Yup! Packed with whole grains, low on the sugar, and totally tasty, these healthy carrot cake muffins are a great breakfast option.

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Healthy Carrot Cake Muffins

This post is brought to you by a Wholefully partner
This post is sponsored by Musselman's Apple Butter. Made with American-grown apples, Musselman’s Apple Butter is more than just a spread! Apple butter is a versatile ingredient that can enhance your favorite sweet and savory recipes. Learn more by visiting the Musselman's Apple Butter website.
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Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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29 Responses
  1. I made these for a 2 yr old’s birthday last year. His mom wanted something amazingly yummy, but also, conceivably healthy.
    After he had eaten 3, he still wanted more. She saved a couple for the rest of the week, and said he could request them again next year.
    Somehow, he remembered. And guess what I’m making again this week? These cupcakes for his 3rd birthday!!!

  2. I want to make full sized carrot cake muffins that taste like moist carrot cake. Would this be the best receipe, or one of your other carrot recipes like classic, ultimate, or pound cake. BTW, I made your apple pie pie oatmeal cookies and they were great!

  3. Allie I

    Mine came out terrific ~beautiful. Used Applesauce b/c here in France we don’t easily find Apple Butter either. I am more dreaming of a healthier lifestyle than actually following through at the moment….but I did make these and am hoping i’ll make better decisions starting… now! 😀

  4. Natalia

    I wouldn’t recommend this recipe.
    I’m excellent baker and I did follow the recipe. However, muffins come out very hard, dry outside and wet and uncooked inside ( I baked 18 min).

  5. Petra


    I´m from Czech Republic and “Apple Butter” isn´t available here. May I know which substitute I could use instead of Apple Butter? Thank you in advance for your response.

  6. Sonya

    My goodness..As someone who has lost 145 pounds the best advice I can give to someone is own up to your own personal responsibility when it comes to figuring out the nutritional value of what you are making if it is that important to you. I don’t expect any blogger to figure anything out for me and neither should anyone else. The empowerment of doing it yourself will benefit you in the future.

    With that being said, I thank you so much for this recipe that totally fits into my healthy lifestyle. My husband takes a 2 hour train ride to work each morning that has us up at 5 am and him out the door by 6:30. As you can imagine, he is starving by the time his work day begins. It’s up to me to send him off with a snack that will keep him satisfied until lunch time. I can tell you first hand these do just that.

    Baked these super moist and tasty muffins up and he is one happy guy. I left the frosting off simply because it’s easier to pack one up with his lunch and he doesn’t have to worry about making a mess. We’re Americans over in The Netherlands and they don’t have apple butter over here so I used applesauce in place without any issues what so ever.

    Loved everything about these and will be using them in my rotation of muffins I bake for my husband. Thank you for taking the time to develop these recipes that people like myself search for and feel good about feeding their family!

    1. Cassie

      I totally agree with your advice! Take your health into your own hands (in even the smallest way) is the step to ultimate health and happiness! And I’m so glad you and your husband like the muffins. 🙂

  7. Julia

    These look so good! Adding them to my food prep this weekend for breakfasts next week. And can I just say that I love your attitude toward food, especially your thoughts on “healthy” & the value of nutrition facts on recipes. I am a dietitian & I keep coming back to your recipes because they feature a variety of real foods that look delicious. Food as it should be. Keep up the awesome work!

  8. Lin

    I’m not sure one must be a nutritionist to add calories of the ingredients, divide them by portion number and include them as a service to busy readers. That would be a welcome indication of honesty and transparency — because anyone can bake and photograph an appealing food and throw in multiple claims that it is “healthy.”

    1. Cassie

      I believe I do a pretty good job of honesty and transparency in all of my posts, but if you disagree, I’m sorry to hear that!

      If you stick around a while, you’ll come to learn that I’m pretty good at admitting to my own weaknesses, and one that I regularly own up to is not being a trained dietician—I’m just a girl sharing my personal journey toward a healthier diet. As I mentioned in the post, there are multiple reasons why I do not include calorie counts for my recipes, and me not having adequate nutrition training is just one of those reasons. It has nothing to do with not wanting to serve my readers. I love my readers, and if I felt like adding nutrition info to my recipes would be beneficial to them, I would do it in a heartbeat. But, honestly, I don’t feel that way.

      Beyond that, I don’t feel comfortable with the limited tools, resources, and education I have to provide scientific claims on my recipes (like those included in nutrition facts). I do feel comfortable saying that, without a doubt, these muffins fit within my own personal definition of healthy. Calling something “healthy” is objective. Nutrition facts are not.

      In the mean time, there are plenty of great online calculators that you can use to generate your own calorie counts quickly and easily. And you can use them to make sure the counts are more accurate because you can use the exact brands/types of ingredients you use (a variable I cannot account for if I provided calorie counts). Here is the one I most often recommend, because it’s literally just cut and paste, easy peasy: Hope this helps!

  9. Anita

    These were delicious! I didn’t “frost” them, and we used them for breakfast or snacks. I must have made them smaller-I think they made 18-20. This recipe is a definite keeper!!

    1. Cassie

      It could, but the resulting muffin won’t be as sweet. If you want to up the sweetness, then just add a little more honey, maple syrup, or sugar. Maybe 1/4 cup?

  10. I love the looks of this! Of course, I always make frosting with a much higher butter or cream cheese to sugar ratio than most ; ). As soon as I finish this whole 30 I’ll give them a try. OH, and skip your babble to get to the recipe,no thanks!

  11. Kristen

    Would any measurements need to be altered to omit the raisins and chopped walnuts? I want to make them for my kids! Thanks for the advice!!

  12. Julie

    Just wanted to say I love your “rambling” and enjoy all of the words you post! lol seriously though, I love the insight you give and your perspective on healthy foods and it just makes it more exciting and makes me want to try it! So keep on rambling because I’ll keep reading away 🙂 I also love this recipe and would love to try it. Thanks so much!

    1. Cassie

      Thank you so much, Julie! That means a lot to me. (Although, I totally get that people just want to jump straight to the recipe—and that’s cool, too!)

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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