Carrot Cake Muffins Recipe

Carrot Cake Muffins

Who doesn't love a great tasting carrot cake? We had fun creating a delicious carrot cake muffin that's loaded with all-natural, nutritious ingredients. This grab-and-go muffin makes it easy to eat the right amount of food, plus it's the ultimate breakfast. It's loaded with whole wheat flour that contains insoluble fiber; flaxseeds that are high in omega-3 fatty acids which help reduce inflammation; and carrots rich in antioxidants to boost the immune system.


Olive oil spray (or canola oil spray)
1 ½ cups carrots, grated
1 cup whole-wheat flour
1 cup all-purpose flour
¼ cup ground flaxseeds
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
1 tablespoon cinnamon
¼ teaspoon sea salt
1 egg
¾ cup calcium-fortified 100-percent pure orange juice
½ cup unsweetened applesauce
½ cup coconut, grated


  1. Preheat oven to 350°F; spray muffin pan with cooking oil spray.
  2. Shred carrots and set aside.
  3. Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl, and mix.
  4. Add egg, orange juice and applesauce to the bowl, and mix thoroughly.
  5. Fold in carrots and coconut until blended.
  6. Spoon mixture into muffin tins, filling until ⅔ full.
  7. Bake for approximately 20 minutes, or until browned.
  8. Cool and enjoy!

Nutrition Information

Serving size: 1 muffin
Serves 10

Calories: 160; Total Fat: 4.5g; Saturated Fat: 2.5g; Trans Fat 0g; Cholesterol: 25mg; Sodium: 170mg: Total Carbohydrate: 26g; Dietary Fiber: 4g; Sugars: 4g; Protein: 5g; Vitamin A: 60%; Vitamin C: 15%; Calcium: 8%; Iron: 10%.