Healthy and Hearty Carrot Cake Muffins

READY IN: 35mins




  • Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
  • Mix dry ingredients in a large bowl with a whisk.
  • In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
  • Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
  • Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
  • Scoop 1/3 cup of batter per muffin into tin.
  • Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
  • Wait patiently for a few minutes before popping your muffins out of the tin!