This post has been sponsored by Wholesome, maker of my favorite line of organic fair-trade sweeteners.
This weekend, I boxed up all of my heavy winter coats and sweaters and scarves and shoes and moved them into my new little corner in Barclay’s basement…and I couldn’t be happier about it.
Spring seems to finally be here to stay!
And I’m starting to slowly start moving my things into Barclay’s house!
Well, I should say some of my things. I won’t be making the full move into his — soon to be our ? — house until we get married in June. Which should also be about the time that our little kitchen remodel at the house is finished. (Fingers crossed!) But, his roommate just recently moved out, which freed up space in the extra bedroom and basement. So we’ve decided that pretty much anytime one of us drives over to his house, we might as well toss a few boxes of my things in the back seat to make the eventual move over a little easier. And it’s making everything start to feel so real. I love it!
Now that my little apartment also feels de-winterized, I’m officially transitioning to full-on spring mode. I’ve had my windows open literally all week, pulled out my favorite spring candles, brought home a fresh bouquet of tulips (my favorite), cozied up in my favorite white t-shirt, buckled on these new leather sandals I can’t stop wearing out each evening (surprisingly comfortable), and — more than anything — I’ve just been so blissfully happy that longer, brighter, warmer days are finally here to stay. ?
Of course, I’m also loving the fresh spring produce that’s starting to show up in our local markets, and baking up all of my favorite spring carrot-cake-y recipes galore. Many of you have tried my favorite classic and gluten-free carrot cakes before. But my new favorite recipe of the year is this simple recipe for healthier carrot muffins. I actually made my first batch of these a few months ago (which many of you caught on Instagram), and have been testing and tweaking them ever since and think that I’ve finally nailed them. They’re perfectly fluffy and moist, sweetened with my favorite organic and fair-trade honey, and — my goodness — are they delicious.
If you love carrot cake, trust me — you seriously must give them a try.
Wholesome Carrot Muffins Recipe | 1-Minute Video
As I mentioned, one of the reasons I love this recipe so much is because the muffins themselves are sweetened only with fresh shredded carrots and honey. That’s it — so simple!
I actually used my favorite Wholesome Organic Honey for this recipe — which is widely available in stores around the country now (I buy mine at Target or Amazon) — which I love because it’s organic, non-GMO, fair-trade, made on family farms, and absolutely delicious. And then as you’ll see below, I also used Wholesome Organic Powdered Sugar in the glaze (and now use their Cane Sugar pretty much all of the time in place of traditional granulated white sugar). I’m obsessed with their line of sweeteners! (And bonus, here’s a coupon if you’d like to try them yourself!)
I also made these muffins a touch healthier by using white whole wheat flour, although you’re welcome to sub in traditional all-purpose flour if that’s what you have on hand.
To make the muffins, simply shred all of your carrots (I do this in a food processor, or you can use a box grater by hand), and fold them into a simple batter. Then bake them up in the oven until they’re perfectly fluffy and just cooked through.
Then if you’d like to get all fancy and drizzly, try whipping up this simple glaze while the muffins are cooking! I just combined Wholesome Organic Powdered Sugar, Organic Honey and a wee bit of milk, and whisked them together until they reached the right consistency.
…voila! These beautiful, delicious muffins will be yours to enjoy. Feel free to serve them immediately, or they also store well in the freezer if you’d like to keep them for later.
Perfect for spring, and really, any day that you’d like to get your morning off to a delicious start.
Heat oven to 350°F. Line 12 baking cups with paper liners, or mist with cooking spray. Set aside.
Combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large mixing bowl. Whisk until combined. Set aside.
In a separate bowl, combine the eggs, Greek yogurt, honey, oil, vanilla, carrots and raisins (if using). Stir until combined.
Add the wet ingredients to the dry ingredients, and stir until just combined. (Try not to overmix.)
Portion the batter evenly between 12 baking cups.Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then drizzle with icing once the muffins reach room temperature. Serve immediately. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
To Make The Icing:
Whisk all ingredients together until combined.
This is a sponsored conversation written by me on behalf of Wholesome Sugar. This post has been sponsored by Wholesome, whose organic sweeteners I love and use regularly in my kitchen. Thank you for supporting the brands who help make this site possible! The opinions and text are all mine.
These look great! I’m going to make some for my nephew’s birthday party this weekend.
Thanks, Tony — we hope they’re a hit (especially with the birthday boy)! :)
Aww man, I wish spring would come sooner here! You make me sooo jealous, I’m sick of the cold!
I love all things Carrot Cake – these muffins look so perfect for spring! However, we have 20 degrees in the Chicago forecast this weekend. Boo.
We hope you can give these a try sometime, Celia!
YUM! These look delicious and a much safer option for my waistline than full blown carrot cake. Going to be saving these for later.
Thanks, Josh, we hope you love them as much as we do!
Mmm, these look delicious! Could I use coconut oil instead of olive oil?
Thanks, Aleeha! And yes, you could definitely use coconut oil instead of olive oil (just make sure it’s melted). We hope you enjoy!
Yum – I have never tied carrot muffins but really want to! x
These look healthy and delicious! Would love to try them soon, with some toasted walnuts, pecans, and raisins thrown in, for even more crunch and nutrition :)
Awesome, that sounds delicious!
Oops, please excuse the typo — we just fixed it (should have read Greek yogurt as it did in the ingredient list).
Looks delish. How would I convert this recipe to using Almond flour and or Coconut flour?
I haven’t tried the recipe with either of those flours, so I’m afraid I can’t say for sure.
These look yummy….and to think their healthy for me!! Definitely making them soon!
Thank you, we hope you enjoy them! :)
My inner rabbit is hopping for joy at these carrot muffins!! ;) Hearing about you and Barclay makes me so happy! :)
Aw, thank you, Marina!
This really random, but I love that you’re not moving in together until after you’re married! It just really makes it more special. I’m glad I waited for that with my husband, and I think it’s really great you are too!
Loved this recipe!!! This is seriously perfect for the workweek grind. Great one Keep sharing more this kind of recipes. Thank you for this one.
Thank you so much, Supriya — we’re happy you enjoyed these!
These look delicious, the icing perfectly finishes them off :)
Thank you, Lizzie — we hope you can make these soon! :)
Yummmm these look wonderful! I love the scattered icing look too! :)
Thanks, Adrienne — we hope you enjoy these!
These taste like total junk food but contain healthy real items-I couldn’t stop eating the batter. I actually blended cream cheese, cinnamon, and a little sugar, filled the cups with batter halfway, a bit of the cream cheese filling, then more batter instead of icing. It tasted like classic cream cheese frosting in the center. Thanks so much for this recipe it was a huge hit
We’re so glad you enjoyed them, Becky! :)
I made these yesterday to have for weekday breakfasts. They are really great! Not too sweet, but flavorful and filling because of the oatmeal! Thanks for an excellent recipe!
We’re so happy you enjoyed them, Sam!
I made these muffins, sans icing, yesterday. They are delightful! I had mine with some cream cheese as a snack today. I love that they are made with wholesome ingredients. Definitely keeping some in the freezer for busy mornings. Thanks for a great muffin recipe!
Thanks for sharing, Brianna — we’re so glad to hear you enjoyed them!
I recommend your site to everyone because I’ve never had a single “fail” following your recipes. I love that I don’t have to comb through comments or “fact check” you against other recipes… I follow the directions as written and whatever it is comes out perfectly every time. And any time I take something to a group, everyone raves! That all being said, no surprise that these are amazing! I skipped the icing, used coconut oil instead of avocado/olive, and baked for 18 minutes on the dot. I used shredded carrots from a bag I had instead of grated and I should have chopped them up smaller first, but it wasn’t a big deal. I ate 2 for breakfast and plan to freeze the rest for this week. Thank you!!!
I have made these muffins several times and my tweak on them is adding 2 TBL molasses to give them a richer flavor and a deeper more appetizing color. I also add a cup of walnuts along with a cup of raisins. The first time I made them I purchased shredded carrots at the grocery store, big mistake; instead grate them on your medium size of your cheese shredder, they’ll just melt in your muffin and mouth!
Don’t bother making icing, these muffins are so moist and delicious and full of flavor without the added sugar.
Please provide nutritional content with recipes. Recipes look SO good, but all we pre- and diabetic folks need the carb and fiber grams. Thanks. Susan Moore
Great recipe! The kids and I loved them. Yum! Thank you
Another big gimmesomeoven hit with our family. Thanks for sharing!
What could I substitute Greek yogurt for ? If anything ? Thanks !!
Sour cream should work
If I wanted to use almond or rice flour would your recipe work? My daughter made it and everyone loved the muffins but my husband does not eat regular flour.
These didn’t taste very sweet at all and I’m a little disappointed I didn’t just use sugar. The rest of it is okay, thankfully I have some cinnamon sugar butter in the fridge that I hope will fix up these muffin shaped carrot rolls! I do love your choc chip cookies though, they are my go to!
Is the icing thick enough to pipe? I want to try piping a letter on each muffin. Does the icing set once piped? Thanks!
I made these and they are awesome! I used coconut oil as one commenter indicated. I’m wondering if you think I could add some coconut as well? And if so, how much? I appreciate your reply; I’m a novice at baking.