I don’t know if I’ve mentioned this before, but I am obsessed with carrots. I have roasted ’em, mashed ’em, juiced ’em, thrown ‘ in the slow cooker and baked em. They are so versatile and have many nutritious benefits. You will find a lot of carrot recipes on all of my Pinterest boards.
These carrot muffins are hearty and full of fiber. They can be eaten plain for breakfast, snack or packed in school lunches.



These beauties freeze and thaw beautifully so they are perfect for batch cooking. For me, that means doubling this recipe.



Some of the nutri-licious benefits in this recipe:

  • Carrots:
    • Rich in carotenes.
    • Highest of mostly all plant foods.
    • Offer protection from cancers and cardiovascular disease.
    • Beneficial in keeping eyes and lungs healthy.
    • The nutrients in carrots are more available when lightly cooked. Adding oil helps the carotenes to be absorbed. (Note: The darker the carrot, the more carotenes it offers.)
  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Coconut Oil:
    • Strengthens the immune system and helps improve the function of the digestive system.



I posted a picture of the boys lunch on Instagram and when I picked them up today they happily confessed that they ate all their lunch.  Can you tell this is NOT a regular occurrence.

5.0 from 3 reviews
Crazy Good Carrot Cake Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 30
Carrot muffins full of fiber to keep you satisfied whether you eat it for breakfast, snack or part of lunch
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup coconut oil
  • ½ cup butter
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups grated carrot
  • 1 cup oat flour (or you can process oatmeal in food processor until a fine powder)
  • 2 cups all-purpose flour
  • 4 Tablespoons flaxseed meal
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350°F. Line cupcake pan with liners or grease pan
  2. In a large bowl, using an electric mixer, beat sugar, butter and coconut oil to blend.
  3. Add in eggs, one at a time, then vanilla mixing after each addition.
  4. Add in the carrots and stir to combine.
  5. In another large bowl, whisk together flour, flaxseed meal, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.
  6. Stir flour mixture into carrot mixture in 2 or 3 additions until just combined.
  7. Use ¼ cup cookie scoop and add one scoop to each liner.
  8. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
  9. Cool pans on wire racks for 10 minutes. Remove muffins from pans, place on racks and cool completely.
Note: You can have fun and add substitute shredded apples for half of the carrots.
Additional Add-Ins: Craisin, Chocolate chips, Walnuts (or any nut you like), try swirling in a bit of strawberry jam

These muffins may be my new favorite muffin and I will add them to the lunch rotations.  It did not take a long time to prep so I will add this to my batch cooking list and double or triple the recipe so I keep a few batches in the refrigerator.