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Whole Wheat Carrot Muffins

Silk Nutchello Whole Wheat Carrot Muffins

Oh, afternoon slump, why must you visit me everyday?! I know I’m not alone in that 3:00 pm slump that inevitably hits right as it’s time to pick up my daughter from school.

It never fails, when it hits… I snack and most of the time it’s not a good type of snacking. And when I snack, my youngest wants to snack with me, which makes me feel even more guilty if I choose a quick, not-so-healthy treat.

Carrot Muffins in Pan

That’s the very reason that I whipped up a batch of these Whole Wheat Carrot Muffins one day and quite the reason that I keep making them on almost a weekly basis!

They have a touch of sweetness that satisfies that afternoon slump and they’re filled with organic carrots, organic raisins, and whole wheat flour!

Moreaya is happy with the snack because she thinks she’s eating a cupcake and I’m happy because they’re delicious and full of that beautiful orange vegetable!

Carrot Muffins Ingredients

I chose the ingredients carefully for these muffins because of that very reason. I knew that I wouldn’t be the only one munching on them in the afternoons and knew they’d also make the perfect after school snack for Sophia.

I chose to substitute the normal oil in muffins for organic unsweetened applesauce and keep them dairy free by omitting any butter or milk you might see in other muffin recipes.

Sophia was diagnosed with a dairy allergy 2 years ago and since that day we’ve all tried to limit our dairy intake.

Whole Wheat Carrot Muffins

If you’re looking for a mid-afternoon snack, or even a delicious morning wake-up, you’ve got to try my new Whole Wheat Carrot Muffins!

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins


  • 1 1/4 cup Whole Wheat Flour
  • 1-2 cups Carrots, shredded
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch of Salt
  • 2/3 cup Brown Sugar
  • 2 tsp Cinnamon
  • 2/3 cup Unsweetened Applesauce
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Raisins [optional]
  • 1/2 cup Pecans [optional]


  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients in a mixing bowl.
  3. Whisk eggs, applesauce, and vanilla in a separate bowl, once combined add to dry mixture.
  4. Stir until your dry and wet ingredients just come together. Add in carrots and raisins and stir.
  5. Bake for about 15 minutes, remembering ovens vary.
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