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Healthy carrot muffins arranged on table for an easy clean eating breakfast.

Oil-free Carrot Cake Muffins (Healthy Breakfast Idea)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Nico Pallotta

Wet Ingredients

  • 2½ cups (300 g) carrots finely grated
  • 1 large egg
  • ¾ cup (180 ml) milk any — we use almond milk. You can also use half milk and half plain yogurt for a creamier crumb.
  • ⅓ cup (110 g) honey or maple syrup — replace it with ½ to 1 cup brown sugar for a more budget-friendly recipe
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1½ cups (225 g) all-purpose flour
  • 1 cup (110 g) rolled oats
  • 3 teaspoons cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • ¼ teaspoon salt
  • ½ cup (50 g) raisins or chopped walnuts, or both (optional add-ins)

  • Prep the Pan: Heat the oven to 350°F / 180°C. Line a 12-cup muffin pan with paper liners. If you want easier release, lightly mist the liners with a bit of oil spray.
    Step 1 lined muffin pan ready for oil free carrot cake batter.
  • Grate the Carrots: Finely grate 2½ cups carrots using the small holes of a box grater so they melt into the batter. Freshly grated carrots work best. Set aside.
    Step 2 finely grated carrots prepared for wholesome carrot cake muffins.
  • Mix the Wet and Dry Ingredients: In a large bowl, whisk 1 large egg, ¾ cup milk, ⅓ cup honey, 2 teaspoons vanilla extract, and ¼ teaspoon salt.
    In another bowl, combine 1½ cups all-purpose flour, 1 cup rolled oats, 3 teaspoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, 2½ teaspoons baking powder, and ½ teaspoon baking soda.
    Add the dry ingredients to the wet and stir gently until just combined. Don’t overmix.
    Step 3 wet and dry ingredients mixed for easy carrot muffin batter.
  • Add Carrots: Fold in the grated carrots and ½ cup raisins (or chopped nuts).
    Step 4 folding grated carrots and raisins into muffin mixture.
  • Bake: Divide the batter into the muffin cups. Bake at 350°F / 180°C for 20 minutes, or until a toothpick comes out mostly clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely for the best flavor and texture.
    Note: Enjoy with a smear of peanut butter for extra protein, or spread on your favorite jam for a sweet touch.
    Step 5 baked muffins cooling in muffin pan after coming out of oven.
Substitutions
  • Carrots → Freshly grated; or use pre-shredded (slightly drier).
  • Flour → Half whole wheat, spelt flour, or a gluten-free blend.
  • Rolled Oats → Quick oats or oat flour.
  • Eggs → 1 Tbsp chia seeds + 3 Tbsp water (gelled).
  • Honey → Maple syrup, agave, or ½–1 cup brown sugar.
  • Milk → Any dairy or non-dairy milk (almond, oat, soy, etc.). You can also use half milk and half plain yogurt for a creamier crumb.
  • Baking Powder & Baking Soda → Baking powder only (if needed).
  • Cinnamon & Spices → Pumpkin spice or cardamom.
  • Raisins or Nuts → Chopped dates, cranberries, or seeds.
 
Tips
  • Grate carrots finely for extra-tender, super-moist muffins.
  • Don’t overmix—stop as soon as the flour disappears.
  • Use fresh spices to boost warmth and carrot-cake flavor.
  • Mix wet and dry separately to avoid overworking the batter.
  • Let muffins cool fully for sweeter, deeper flavor.
  • Lightly spray liners so these oil-free muffins release cleanly.
  • Swap honey with brown sugar (½ cup for lightly sweet, up to 1 cup for dessert-sweet).
  • Serve with a little extra: Add a smear of peanut butter for extra protein, or spread on your favorite jam for a sweet, cozy touch.
  • Storage: Store the muffins in an airtight container for up to 4 days, or freeze them for up to 3 months.
 
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