These Loaded Cinnamon-Carrot Muffins are a Healthy Baker’s Dream-Come-True

Confession: We’ve been baking more than usual. Older bags of specialty flours are finally getting used up (helloooo fancy hazelnut flour), new superfood additions are being tested (Q: Can you use superfood tinctures in baking? A: Not really.), and the freezer is officially bursting with overstock banana bread (because someone went a *little* overboard with the idea of batch cooking).

And yet the call of a preheated oven is still oh-so real...

As a result, we’ve been reworking a few classic recipes to make them healthier than ever, while satisfying the desire for something utterly comforting. So really, it was only a matter of time before some carrot-cake-like muffins came onto the cravings agenda.

Baking with carrots is a wonderful way to sneak in an extra serving of vegetables, but let’s be real: A couple of vitamin-rich roots hardly makes up for the sheer saturation of unhealthy ingredients found in most carrot-based "treat" recipes. That’s why our Cinnamon-Carrot Muffins are such a baking unicorn: bursting with flavor, ultra moist (no cream cheese frosting needed!), and fully loaded with superfoods and nutrient-dense ingredients you can genuinely feel great about. Flaxseeds! Almonds! Goji berries! Yogurt! There’s just so much goodness to love in every one of these small muffin packages.


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Structurally, these muffins are pretty similar to classic muffin recipes: Mix dry ingredients, mix wet ingredients, combine, bake, and voila! Nevertheless, here are a few tips to make sure your muffins turn out perfect.

  • Use a fine-shred on your box grater for the carrots. For the best muffin consistency, use the eighth-inch grater to make the shredded carrots. Larger shreds will give the muffins a lumpier, more “homemade” look, while smaller shreds will make the muffins too dense … but the eighth-inch-fine shred creates ideal distribution.