Carrot Cake Muffins

Carrot Cake Muffins

Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 16


1/2 cup Applesauce, unsweetened
2 tsp Baking soda
2 cup grated Carrots
1/2 tbsp Cinnamon
1/2 cup Coconut flakes
3 large egg Egg (room temperature)
1/2 cup Greek yogurt, plain, fat-free
1/2 tsp Ginger, ground
3/4 cup Olive oil (or coconut oil)
1/2 cup Raisins, seedless (sultana)
1/4 cup Rolled oats, dry
1/2 tsp Salt
1 cup Granulated sugar
1 tsp Vanilla extract, pure
1/2 cup Walnuts (chopped)
1 cup Wheat flour, whole wheat
1 cup Whey protein powder, unflavoured (vanilla)


Put 2 racks in the center of the oven, and preheat the oven to 350°F. Add liners to cupcake baking pan, sprinkle half the oats inside, and set aside.

In a medium bowl, sift together whole-wheat flour, protein powder, baking soda, cinnamon, ginger, and salt. Set aside.

In a large bowl, use an electric mixer on medium speed to combine brown sugar and oil. Beat in the yogurt and applesauce until fully combined. Mixture will be gritty and thin. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

With a spatula, manually stir the dry ingredients into the wet ingredients until just combined. All flour pockets should be gone, but do not overmix. Fold in the finely shredded carrots, shredded coconut, raisins, and walnuts. Divide batter among prepared cupcake pans. Sprinkle the remaining oats on top.

Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

Nutrition Facts

Per Portion

Calories 276
Calories from fat 132
Calories from saturated fat 23.9
Total Fat 14.7 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 8.2 g
Cholesterol 37 mg
Sodium 276 mg
Potassium 162 mg
Total Carbohydrate 27.1 g
Dietary Fiber 2.2 g
Sugars 17.9 g
Protein 8.7 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.4
Meat Alternative 0.4
Vegetables 0.2

Energy sources

Recipe from:
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