45 minutes or less/ All Recipes/ breakfast/ snacks

Carrot Cake Muffins

One of the many things that remind me of summer is carrot cake. I love carrot cake’s bright colors, its earthy flavor, and its soft texture. These muffins were inspired by my beloved carrot cake—as a way to turn a summer classic dessert into a healthy breakfast.


Carrot Cake Muffins


I love making muffins on Sunday morning because they are typically easy to whip up and we have them as easy breakfasts or snacks for the coming week. These carrot cake muffins, in particular, are a great breakfast choice since they are high in protein and healthy fat—so they will keep you satisfied throughout the morning.


I used eggs in this recipe for lots of protein—and to keep the muffins fluffy. The honey and chopped dates keep it naturally sweetened, and the coconut flour adds a soft texture, while keeping the recipe gluten-free.


These carrot cake muffins are the perfect addition to any summertime breakfast or brunch. Serve them with some iced coffee, snack on them with a smoothie, or pack them up for a picnic at your favorite park!


As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!


Carrot Cake Muffins

Carrot Cake Muffins
Prep time
Cook time
Total time
These carrot cake muffins are the perfect addition to any summertime breakfast or brunch. They are simple to make and come together in less than 45 minutes.
Recipe type: Breakfast, Snack
Cuisine: Gluten Free, Dairy Free
Serves: 12 small muffins or 6 large muffins
  • 3 eggs
  • ⅛ cup coconut oil, melted
  • ¼ cup honey
  • 1 tsp vanilla
  • ¼ cup coconut flour
  • 3 Tbsp. arrowroot powder*
  • 2 Tbsp. chia seeds
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1.5 cups shredded carrot
  • 2 large medjool dates, finely chopped
  1. Preheat oven to 350 degrees F. Lightly grease your muffin tin(s).
  2. In a medium-sized mixing bowl, whisk the eggs, coconut oil, honey, and vanilla. Once combined, stir in the coconut flour, arrowroot powder, chia seeds, baking powder, cinnamon, salt, ginger, and nutmeg. Fold in the carrots and chopped dates.
  3. Fill each muffin cup until about ⅔ full with batter and bake for about 30 minutes or until dark and a toothpick comes out clean when inserted.
  4. Let rest in muffin tins for about 10 minutes then carefully remove and let cool on cooking rack until ready to serve.
*A staple in gluten free baking. This powder acts as a binder and makes baked goods super fluffy.


Carrot Cake MuffinsCarrot Cake Muffins


The Local Sprout – Carrot Cake Muffins


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