Carrot Cake Muffins – Very healthy kids


Muffin or cupcake? This healthy carrot cake muffin is hard to distinguish because it’s so delicious!

Close-up carrot cake muffins with Greek yogurt frosting and carrot curls

How to make carrot cake

Here are some of my best tips for making light, fluffy but definitely moist pancakes.

Tip # 1: Use room temperature ingredients. When eggs, milk, and yogurt are at room temperature, they form a better emulsifier that traps air and produces lighter baked goods.

Tip # 2: Use oil instead of butter. The oil results in a smoother and moisturizing pastry.

Tip # 3: If you want beautiful long pies, don’t be afraid of baking powder. Add a heaping teaspoon in place of the first level.

Tip # 4: Don’t over-stir the mixture. We’ve all heard this before, but it really is the key to a soggy and soggy pie. Once the flour is gone, move away from the spoon.

Top view of carrot cake buns on a wooden deck with carrot curls

Can I freeze the carrot cake?

Yeah! These cupcakes are frozen well for up to 3 months in an airtight container. Just reheat in the microwave for 30 seconds when you want to eat one.

Closeup of a carrot cake with a bite taken

Tips for making moist carrot cake pancakes

  1. The oil makes a more moisturizing crumb into muffins – use it instead of butter!
  2. Make sure not to over-bake the muffins. Usually higher temperature and less baking time do the trick.
  3. Do not be overly confused! Once the flour is mixed, move away from the bowl.
Top view of carrot cake buns on a wooden deck with carrot curls

How to make a healthy carrot cake?

We love using Greek yogurt in these muffins to give them more protein and calcium. Also, we use a lot of carrots!

A close-up of carrot cake buns on a cooling rack
Closeup of a carrot cake with a bite taken


  • 1 3/4 cup Flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Ground ginger
  • 1/4 Teaspoon Nutmeg
  • 2 Glasses Grated carrots
  • 1/2 cup Melted coconut oil
  • 1/2 cup honey
  • 2 Big eggs
  • 3/4 cup Plain Greek yogurt
  • 1 Teaspoon Vanilla extract

Frosting Greek yogurt

  • 4 ounce Cream cheese
  • 1/2 cup Plain Greek yogurt
  • 1/4 cup soft sugar


  • Preheat oven to 400 degrees Fahrenheit. Spray a muffin sheet with cooking spray or line it with muffin cups.

  • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together.

  • Add the grated carrots to the flour mixture and stir until well covered.

  • In a smaller bowl, add coconut oil, brown sugar, eggs, yogurt, and vanilla. Whisk together until well blended.

  • Pour the wet mixture into the dry mixture and stir until it is homogeneous. Scoop the batter evenly into the muffin pan. You should fill about 12 muffin cups.

  • Bake for 14-16 minutes, or until the tops return when gently touched.

  • Take it out of the oven and put it on a cooling rack. Add Greek yogurt frosting if desired. Enjoy!!


  • Combine soft cheese, yogurt and powdered sugar. Blend until smooth and use to freeze muffins if desired.

Like it? Share with your friends!


What's Your Reaction?

hate hate
confused confused
fail fail
fun fun
geeky geeky
love love
lol lol
omg omg
win win


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