Carrot Muffins

This is a recipe I found a few months ago when starting my clean eating journey. After making them once I tweaked them a little bit. Don’t let the carrot scare you off, they are so sweet and yummy!! My kids gobble them up. They also freeze well for a fast breakfast or snack. Just pop them in the microwave for a few minutes and you are ready to go.

Whole Wheat Carrot Muffins


  • 1¾ cups white whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 1/2 tsp. cinnamon
  • 2 eggs
  • ½ cup maple syrup
  • ½ cup melted coconut oil
  • ½ cup applesauce
  • 1 tsp. vanilla extract
  • 1½ cups grated carrots (about 3-4 medium carrots)
  • 1/4-1/2 chocolate chips (adjust the amount depending on your own tastes, I put just enough that my daughter thinks she is getting a sweet treat).


  1. Preheat the oven to 350 degrees and grease a 12-muffin pan.
  2. In a bowl, mix together the dry ingredients and set aside.
  3. In a large bowl, stir together the wet ingredients (everything except the carrots) until well combined.  Add the dry ingredients and stir until just combined. Be sure to not over stir.
  4. Fold in the carrots and desired amount of chocolate chips.
  5. Transfer the batter to the muffin pan.  Bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Note: If I plan to freeze them I double the batch.

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