Whole Wheat Carrot Turmeric Muffins

Muffins have kind of achieved an undeserved health halo. Honestly, most of them are just cupcakes without frosting! But these Whole Wheat Carrot Muffins are actually healthy! Boasting whole grains, no added sugar, and vegetables! But no one will ever know, because they’re just as delicious, lightly sweet, and super moist as any other muffin!

Don’t forget to grab my free list of heart health baking substitutions at the end of this post!

Jump to Recipe
Muffins on a table with fresh carrots.

What else can I do with lots of carrots?

Carrots are pretty versatile. They are a delicious Fall vegetable, so they’re found in many recipes this time of year. But they’re also slightly sweet, so they are also great in a lot of desserts (hello, carrot cake!). But of course not all of those recipes are healthy. Here are some ideas for heart healthy ways to use carrots:

How do you shred carrots for muffins?

You can shred your carrots using several different methods. I suggest using a box grater, or a cheese grater, as in the pictures below. For muffins, you really want the shred to be small. Not like the bigger shreds you get in store bought shredded carrots and salad mixes. Larger shreds won’t mix into the batter very well, and may also end up crunchy in the muffins.

Another good way to do this is with an attachment on your food processor if you have one. While that will mean another large appliance to clean, it will save you big on time and elbow grease, since you need 2 cups for these muffins.

Tips and substitutions for this recipe

In general, I try not to make too many substitutions in baking recipes, mostly because I’m less confident with baking! For more heart healthy baking substitutes, stop by the end of this post. But here are some tips and substitutions to consider for these muffins:

  • Use pumpkin puree or plain yogurt instead of applesauce. If you do, you may want to add a bit of sweetener.
  • Any nuts will work in this recipe, but my favorites are pecans or walnuts.
  • You can use ground chia seeds instead of ground flax.
  • Use fruit juice instead of milk. Apple cider or apricot nectar would both work great! If you can find it, carrot juice would be delicious in this recipe, too!
  • Try adding 1/2 cup dried fruit, like raisins or cranberries, to the batter.
  • Taste the batter before baking. If you think it’s not sweet enough, add a little honey or maple syrup. These are not meant to be over-the-top sweet, and if you’re still in the process of transitioning to a healthier eating plan, you may need a bit more sweetener. Go as light as you can.
  • These are yummy plain, but I recommend serving them with Peanut Butter Sweet Potato Spread!
Stack of 3 muffins on a plate with fresh carrots in the background.

Heart Healthy Baking Substitutes

Baking can be tricky to make healthy! If you’re looking for more tips, make sure to get my list of Heart Healthy Baking Substitutes:

Muffin on a plate, cut in half.

If you try Whole Wheat Carrot Turmeric Muffins, don’t forget to let me know in the comments!

Hungry for more muffins? Try Honey Cardamom Strawberry Muffins, or Peanut Butter Banana Mini Muffins.

Whole Wheat Carrot Turmeric Muffins

These are easy, delicious, and whole grain muffins! Kids and adults will love these super moist treats with no added sugar!

Course Bread, Breakfast, Brunch, Snack
Cuisine American
Diet DiabeticDiet, LowCalorieDiet, LowFatDiet, LowLactoseDiet, LowSaltDiet, VeganDiet, VegetarianDiet
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 12
Calories 113 kcal
Author Laura Yautz

Ingredients

Dry Ingredients

  • 1 ½ cup Whole Wheat Flour
  • 1 Tbsp Ground Flax
  • 2 tsp Cinnamon
  • 1 ½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Turmeric
  • ½ tsp ground Ginger
  • ¼ tsp Salt

Wet ingredients

  • 2 cups grated Carrots
  • ½ cup chopped Nuts
  • ½ cup Unsweetened Applesauce
  • ½ cup Date Paste (see notes)
  • ½ cup Unsweetened Soy Milk, or choice
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare muffin tin by either greasing the cups or using paper liners.
  3. In a large bowl, mix all the dry ingredients together well.
  4. In another bowl, combine the wet ingredients, and mix well.
  5. Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not over mix.
  6. Divide the batter among the 12 muffin cups, filling each cup about ⅔ – ¾ full.
  7. Bake for 25-32 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  8. Store in an airtight container for a few days at room temperature, or up to a week in the refrigerator.

Recipe Notes

To make the date paste, combine 1 cup dates with 1 cup hot water, and soak for at least 10 minutes (longer if you don’t have a high speed blender like Vitamix). Transfer the dates and water to a high speed blender, and puree on high until smooth. Store leftovers in an airtight container in the refrigerator for up to a week.

Stack of 3 muffins on a plate with fresh carrots in the background. Text overlay: Carrot Turmeric Muffins; whole grain, sugar free.
Muffins on a table with fresh carrots. Text overlay: Carrot Turmeric Muffins; easy, whole grain, sugar free.
Muffins on a table with fresh carrots. Text overlay: Carrot Turmeric Muffins; easy, whole grain, sugar free.
Muffins on a table with fresh carrots. Text overlay: Carrot Turmeric Muffins; easy, whole grain, sugar free.
Muffins on a table with fresh carrots. Text overlay: Carrot Turmeric Muffins; easy, whole grain, sugar free.
Muffin on a plate, cut in half, with fresh carrots in background. Text overlay: Whole grain, no added sugar.
Muffin on a plate, cut in half, with fresh carrots in background. Text overlay: Whole grain, no added sugar.
Close up of a single muffin. Text overlay: Carrot Turmeric Muffins; whole grain, no added sugar.
Muffins on a table with fresh carrots in the background. Text overlay: Carrot Turmeric Muffins; whole wheat, no added sugar.
Stack of 3 muffins on a plate with fresh carrots in the background. Text overlay: Carrot Turmeric Muffins; super moist, healthy, easy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close up of a strawberry being dipped into brownie batter dip.

Did you know: Snacks don't have to be unhealthy!

Download our FREE gruide to snacking well for your heart! This guide is packed with delicious ideas (including brand names) for any snack craving! You'll also get all our latest tips and recipes in your email!

Success! Check your email for your free guide!