Whole Wheat Carrot Muffins are moist, flavorful, and filled with wholesome ingredients. With sweet carrots, warm spices, raisins, and pecans, they make a nutritious breakfast or snack you can feel good about.

Why You’ll Love This Recipe

  • Made with whole wheat pastry flour for a light texture and extra nutrients.
  • Naturally sweetened with applesauce and brown sugar.
  • Packed with carrots, raisins, and nuts for flavor and texture.
  • Perfect for meal prep and freezer-friendly.
  • Great for a quick breakfast, lunchbox treat, or afternoon snack.

Whole Wheat Carrot Muffin Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 egg
  • 1 cup lightly packed shredded carrots
  • 1/3 cup golden raisins
  • 1/3 cup chopped pecans
  • 12 pecan halves (for topping)

Directions

  1. Preheat oven to 375°F. Lightly coat a muffin tin with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, combine applesauce, Greek yogurt, brown sugar, canola oil, and egg. Stir until smooth.
  4. Gently fold dry ingredients into the wet mixture until combined.
  5. Stir in shredded carrots, raisins, and chopped pecans.
  6. Spoon batter evenly into muffin cups.
  7. Bake for 7 minutes, then place one pecan half on top of each muffin. Continue baking for an additional 7–9 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove muffins from the pan and cool before serving.

Servings and timing

  • Servings: 12 muffins
  • Prep time: 15 minutes
  • Cook time: 14–16 minutes
  • Total time: 29–31 minutes

Variations

  • Swap golden raisins for dried cranberries or chopped dates.
  • Use walnuts instead of pecans.
  • Add shredded coconut for extra flavor.
  • Replace some of the applesauce with mashed banana for a different sweetness profile.
  • Sprinkle oats or coarse sugar on top for extra texture.

Storage/Reheating

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days for longer freshness.
  • Freeze for up to 2 months; thaw at room temperature or microwave for 20–30 seconds.

Whole Wheat Carrot Muffin Recipe

FAQs

Can I use regular whole wheat flour instead of pastry flour?

Yes, but the muffins may be denser. Pastry flour gives a lighter texture.

Can I make these muffins without nuts?

Yes, just omit the pecans or replace them with seeds like pumpkin or sunflower seeds.

Are these muffins very sweet?

They are mildly sweet; you can add more brown sugar if you prefer.

Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend.

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt adds more protein and a thicker texture.

How do I keep muffins moist?

Don’t overbake, and store in an airtight container.

Can I double the recipe?

Yes, simply double the ingredients and bake in two muffin tins.

Can I make them vegan?

Yes, use plant-based yogurt and replace the egg with a flax egg.

Can I shred carrots ahead of time?

Yes, but store them in the fridge and pat dry before adding to batter.

Are these good for kids?

Yes, they’re a healthy and tasty snack for all ages.

Conclusion

Whole Wheat Carrot Muffins are a wholesome, flavorful treat that’s perfect for starting your day or enjoying as a snack. With their warm spices, natural sweetness, and tender texture, they strike the perfect balance between healthy and delicious — and they freeze beautifully for future grab-and-go mornings.

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Whole Wheat Carrot Muffin Recipe

Whole Wheat Carrot Muffin Recipe


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  • Author: Maggie
  • Total Time: 29–31 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Moist, lightly sweetened whole wheat carrot muffins made with applesauce, Greek yogurt, raisins, and pecans — a wholesome breakfast or snack that’s freezer-friendly.


Ingredients

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup unsweetened applesauce

1/2 cup nonfat plain Greek yogurt

1/2 cup packed brown sugar

2 tablespoons canola oil

1 egg

1 cup lightly packed shredded carrots

1/3 cup golden raisins

1/3 cup chopped pecans

12 pecan halves (for topping)


Instructions

  1. Preheat oven to 375°F. Lightly coat a muffin tin with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, combine applesauce, Greek yogurt, brown sugar, canola oil, and egg. Stir until smooth.
  4. Gently fold dry ingredients into wet mixture until just combined.
  5. Stir in shredded carrots, raisins, and chopped pecans.
  6. Spoon batter evenly into muffin cups.
  7. Bake for 7 minutes, then place one pecan half on each muffin. Continue baking for an additional 7–9 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from pan and cool before serving.

Notes

  • Swap raisins for dried cranberries or chopped dates.
  • Use walnuts instead of pecans for variation.
  • Add shredded coconut for extra flavor.
  • Replace some applesauce with mashed banana for a different taste.
  • Top with oats or coarse sugar for added texture.
  • Prep Time: 15 minutes
  • Cook Time: 14–16 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 5.5g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg

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