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Carrot muffins drizzled with cream cheese frosting.

Carrot Muffins

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I'm always down for carrot cake, especially when it comes in a better-for-you, perfectly portioned muffin form! These easy carrot muffins are light, tender and deliciously moist. They are great for breakfast or a quick grab and go snack, and kids love them!
Course Breakfast
Cuisine American
Keyword carrot cake muffins, carrot muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 muffins
Calories 191
Author Kim

Ingredients

  • 1 1/2 cups all-purpose flour or whole wheat pastry flour
  • 3/4 cup firmly packed dark brown sugar (light works too)
  • 1 tablespoon poppy seeds*
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 5 tablespoons olive oil (can also use melted coconut oil or butter)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded carrots** (about 3 to 4 large carrots)
  • 3/4 cup low-fat buttermilk

Cream cheese icing

  • 2 tablespoons cream cheese softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoons milk to thin

Instructions

  • Preheat the oven to 425 degrees F. and prepare a 12-cup muffin pan with paper baking cups or spray with nonstick cooking spray.
  • In a large bowl, whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt.
  • Stir in eggs, olive oil, and orange zest without over-mixing. Fold in shredded carrots and buttermilk.
  • Evenly, spoon batter into the muffin pan cups, filling two-thirds full. Bake muffins for 5 minutes at 425 degrees F. and then without opening the oven, reduce heat to 350 degrees F. and continue baking muffins for about 12 to 14 more minutes or until golden brown and toothpick inserted comes out clean. Allow muffins to cool completely on a wire rack.
  • To make the cream cheese icing: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and milk. Drizzle over the oatmeal muffins.

Notes

*I love the addition of poppy seeds in these muffins, but the muffins work fine without them.
**I recommend grating your own carrots to add the most moisture and flavor to this recipe.
Storage Recommendations: Muffins will keep in an airtight container for 2-3 days at room temperature or in the fridge for about a week. To freeze muffins, simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

Nutrition

Serving: 1muffin | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 184mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3611IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg