Our Carrot Muffins recipe is packed with Greek yogurt, applesauce, shredded carrots, and whole wheat flour for a guilt-free snack or breakfast, without sacrificing flavor.
The Yummiest Carrot Cake Muffins
I have been making these healthy carrot muffins on repeat for years and my family devours them for breakfast, a healthy after-school snack, and everything in between. They're made with wholesome ingredients that I usually already have on hand and they don't sacrifice on flavor or texture. Whether you're meal prepping for the week or need a quick grab-and-go snack, these carrot banana muffins are the answer!
I'm recently obsessed with these silicone muffin pans; the muffins come out so easily every time, with hardly any crumbs in the pan to clean.
Don't miss my other muffin recipes, like Protein Banana Muffins, Bran Muffins, Healthy Pumpkin Muffins, Healthy Muffins, Applesauce Muffins, or Skinny Chocolate Muffins!
How to make Healthy Carrot Muffins:
Make Muffin Batter: Mix butter and sugar in a mixing bowl until well combined. Stir in yogurt, applesauce, eggs, pumpkin, banana, and carrots until well combined. In a separate bowl, mix together the flour, salt, baking soda, and cinnamon. Pour the wet ingredients into the dry ingredients and stir only until just combined.
Bake: Scoop the batter into the cups on your muffin tin. Bake at 375°F for 15-18 minutes, or until a toothpick inserted comes out clean. Let these carrot cake muffins cool on a cooling rack then store any leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. If you love this recipe, try my new Carrot Cake Sheet Cake!
Carrot Muffins
Equipment
Ingredients
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- ¼ cup butter , softened
- 1/3 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/4 cups shredded carrots (about 2 large)
- 2 ripe bananas
- 1 cup rolled oats (quick oats will also work)
- 2 cups flour (I use half whole wheat and half all-purpose)
- 1 teaspoon kosher salt
- 2 teaspoon baking soda
- 2 ½ teaspoon cinnamon
Instructions
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Add sugar, butter to a mixing bowl and mix well to combine. Add yogurt, applesauce, eggs, vanilla, pumpkin, carrots and banana and stir well.⅓ cup brown sugar, ⅓ cup granulated sugar, ¼ cup butter, ⅓ cup plain Greek yogurt, ⅓ cup unsweetened applesauce, 3 eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 ¼ cups shredded carrots, 2 ripe bananas
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In a separate mixing bowl stir together flour, oats, salt, baking soda and cinnamon. Add to the wet mixture and stir, just until combined. Divide batter among greased or lined muffin cups (should make about 18 muffins).1 cup rolled oats, 2 cups flour, 1 teaspoon kosher salt, 2 teaspoon baking soda, 2 ½ teaspoon cinnamon
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Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Video
Notes
Nutrition
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I originally shared this recipe January 2022. Updated March 2026.
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