Healthy Carrot Muffins with Oats and Pecans

Healthy Carrot Muffins

Author: Stephanie Kay

These healthy carrot muffins are naturally sweetened with maple syrup, packed full of rolled oats and loaded with crunchy pecans making them a delicious and healthy treat. I used ginger and nutmeg in my recipe, however, if you are not a fan you can simply omit them from the recipe.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Snacks, Desserts
  • Method: Baked
  • Cuisine: American
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  1. Preheat oven to 400°F.
  2. In a large mixing bowl, combine all of the dry ingredients; flour, rolled oats, baking soda, baking powder, sea salt, cinnamon, ginger, and nutmeg. Stir with a wooden spoon to ensure everything is combined.
  3. In a separate mixing bowl, combine all of the wet ingredients. Crack eggs into bowl and whisk together, add shredded carrots, apple sauce, vanilla extract, melted coconut oil, and maple syrup, and stir to combine.
  4. Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add in chopped pecans and stir gently into mixture.
  5. Grease muffin tins with extra coconut oil or butter, or add muffin liners, and divide the batter evenly between the 12 muffin cups.
  6. Transfer muffin tray to the oven and bake for 20-22 minutes or until a toothpick comes out clean.
  7. Place the muffin tin on a cooling rack to cool and run a butter knife along the outer edge of the muffins to loosen them from the pan. Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
  8. Muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.