My dog Cookie always comes running when I pull out the vegetable peeler. I swear, she can hear it slice through the air before it even touches a carrot. Then she starts jumping up and down for carrot scraps. She can be very demanding. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest.Cookie loved the development process for this carrot muffin recipe. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. They’re based on one of my cookbook recipes (so good!!!).These hearty muffins are packed with grated carrots, walnuts and raisins. They have lots of texture, yet they ;re still light and fluffy.Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they ;re gently warmed throughout.What makes these carrot muffins healthy?Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:Unlike standard carrot muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.Protein-rich Greek yogurt replaces sour cream.Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.Combined, you end up with hearty muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.Please let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback.Craving more wholesome muffins? Here are a few more favorite muffin recipes on Cookie and Kate:Healthy Apple MuffinsHealthy Banana MuffinsHealthy Blueberry MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini Muffins Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Carrot MuffinsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 13 minsTotal Time: 28 minutesYield: 12 muffins 1xCategory: Baked goodsMethod: By handCuisine: American★★★★★4.7 from 171 reviewsHealthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast! Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon salt½ teaspoon ground ginger¼ teaspoon ground nutmeg2 cups peeled and grated carrots* (that ;s potentially a lot of carrots—about 3 large or up to 6 small/medium)½ cup roughly chopped walnuts½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour⅓ cup melted coconut oil or extra-virgin olive oil**½ cup maple syrup or honey2 eggs, preferably at room temperature1 cup plain Greek yogurt***1 teaspoon vanilla extract1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don ;t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.