My neighbor dropped off a bag of carrots last fall and I stood in the kitchen wondering what to do with them. Carrot cake was the obvious answer, but a whole layer cake felt like too much for a Tuesday. Muffins solved it. One bowl, one 12-cup tin, and 20 minutes in a 350°F oven.
These are not the sugar-bomb bakery kind. Whole wheat flour and Greek yogurt do the heavy lifting, maple syrup sweetens the batter, and two grated carrots keep everything moist. The frosting is just light cream cheese, more maple syrup and vanilla, beaten smooth and spooned on top once the muffins cool.
A word on the batter: it is thick, and that is normal. Fold it just until you stop seeing dry flour. If you keep stirring, the muffins come out dense instead of tender.
Tips & Tricks
- Grate the carrots on the small holes, not the large ones. Big shreds poke out of the batter and leave gaps in the crumb.
- Grease the muffin tin well, including the rim of each cup. These muffins have no paper liner in the method and they will stick without it.
- Tap the filled tin on the counter twice before baking. It settles the batter and knocks out big air pockets.
- Let the muffins cool in the tin for 5 minutes, then lift them out. Leaving them in longer makes the bottoms sweat.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (175°C) and let it come to temperature while you mix. Grease a 12-cup muffin tin.
2. Beat the eggs
Crack the eggs into a large bowl and whisk for about a minute, until they look pale and foamy. This takes a little longer than you'd think and it's worth it.
3. Add yogurt and liquids
Whisk in the Greek yogurt until the mixture is smooth. Then pour in the maple syrup, milk and vanilla and beat again until everything is even.
4. Fold in the dry ingredients
Scatter the shredded carrots, whole wheat flour, baking powder and cinnamon over the wet mixture. Switch to a rubber spatula and fold from the bottom up, just until you stop seeing dry flour. The batter will be thick.
5. Fill the tin
Scoop the batter into the greased cups with a medium ice cream scoop, filling each about three-quarters full. Tap the tin on the counter twice to level things out.
6. Bake 20 minutes
Bake for 20 minutes, until the tops spring back when you press them gently and a toothpick in the center comes out clean. Let them cool in the tin for 5 minutes, then move them to a rack.
7. Beat the frosting
While the muffins cool, beat the softened cream cheese in a small bowl until it's smooth with no lumps. Add the maple syrup and vanilla and beat again until combined.
8. Frost and serve
Once the muffins are completely cool, spoon a small scoop of frosting on each one. Tap the muffin on the counter a couple of times to spread the frosting into a smooth layer. Serve the same day.
Variations
- Add 1/2 cup of chopped walnuts or pecans to the dry ingredients for crunch. Toast them first for more flavor.
- Stir in 1/3 cup of raisins with the carrots. Soak them in warm water for 10 minutes and drain well, or they dry out in the oven.
- Swap the maple syrup in the frosting for 3 tablespoons of honey if that's what you have. It's a little sweeter, so taste before you add more.
- For a praline-style topping, scatter chopped candied nuts and a pinch of cinnamon sugar over the frosting right after you spread it.
How to Store Healthy Carrot Cake Muffins
Refrigerator
Keep frosted muffins in a sealed container in the fridge for up to 4 days. Unfrosted ones stay good at room temperature for 2 days in an airtight box.
Freezer
Freeze unfrosted muffins in a zip-top bag for up to 2 months. Thaw at room temperature for about an hour, or microwave one for 20 seconds.
Reheating
Warm a muffin in the microwave for 15 to 20 seconds. Any longer and it goes rubbery. Add the frosting after warming, not before.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of whole wheat?
Yes. Use the same 1 1/2 cups. The muffins come out lighter and less nutty, and you may need 2 or 3 fewer minutes in the oven, so start checking at 18 minutes.
Q: Why are my carrot muffins dense?
Usually it's overmixing or wet carrots. Fold just until the flour disappears, and pat the grated carrots dry before they go in. A thick batter is correct here.
Q: Do I have to frost them?
No. The muffins are good plain, and unfrosted ones keep longer. The maple cream cheese is what makes them taste like carrot cake, though, so try at least one frosted.
Q: How do I know when they're done?
Press the top gently. It should spring back. A toothpick in the center should come out clean or with a few moist crumbs, never wet batter.
Q: Can I make these in a loaf pan?
The method is written for 12 muffins and hasn't been adjusted for a loaf. If you try it, expect a much longer bake and check with a toothpick every 10 minutes after the 40-minute mark.
Healthy Carrot Cake Muffins With Maple Cream Cheese
Whole wheat, Greek yogurt and two grated carrots make these carrot cake muffins tender, and a maple cream cheese top finishes them.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (175°C) and let it come to temperature while you mix. Grease a 12-cup muffin tin.
- 2Beat the eggs — Crack the eggs into a large bowl and whisk for about a minute, until they look pale and foamy. This takes a little longer than you'd think and it's worth it.
- 3Add yogurt and liquids — Whisk in the Greek yogurt until the mixture is smooth. Then pour in the maple syrup, milk and vanilla and beat again until everything is even.
- 4Fold in the dry ingredients — Scatter the shredded carrots, whole wheat flour, baking powder and cinnamon over the wet mixture. Switch to a rubber spatula and fold from the bottom up, just until you stop seeing dry flour. The batter will be thick.
- 5Fill the tin — Scoop the batter into the greased cups with a medium ice cream scoop, filling each about three-quarters full. Tap the tin on the counter twice to level things out.
- 6Bake 20 minutes — Bake for 20 minutes, until the tops spring back when you press them gently and a toothpick in the center comes out clean. Let them cool in the tin for 5 minutes, then move them to a rack.
- 7Beat the frosting — While the muffins cool, beat the softened cream cheese in a small bowl until it's smooth with no lumps. Add the maple syrup and vanilla and beat again until combined.
- 8Frost and serve — Once the muffins are completely cool, spoon a small scoop of frosting on each one. Tap the muffin on the counter a couple of times to spread the frosting into a smooth layer. Serve the same day.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.