Who else loves the warm, cozy flavors of carrot cake? There’s something so comforting about the sweet, spiced aroma filling the kitchen as these muffins bake to perfection. It's very nostaglic for me.
These Carrot Cake Muffins aren’t just delicious—they’re packed with nourishing ingredients that make them a wholesome treat you can feel good about enjoying any time of day and sharing with others!
As someone who is always looking for ways to create healthier versions of classic treats, I love that these muffins are naturally sweetened, gluten-free, and dairy-free. Plus, they contain nutrient-dense ingredients that offer incredible health benefits. Let’s take a closer look at some of the star ingredients in this recipe!
Carrots – A Beta-Carotene Boost 🥕
Carrots are the heart of these muffins, adding natural sweetness and moisture. They’re rich in beta-carotene, which the body converts into vitamin A, essential for healthy skin, vision, and immune function. Plus, their fibre content supports digestion and helps keep blood sugar levels stable.
Manitoba Harvest Hemp Hearts – A Plant-Powered Protein Punch 🌿
Hemp hearts are a fantastic addition to these muffins, providing a boost of plant-based protein and healthy fats. They contain omega-3 and omega-6 fatty acids, which support brain health, reduce inflammation, and promote glowing skin. Plus, they’re an excellent source of magnesium, which is essential for muscle function and relaxation.
Unsweetened Shredded Coconut – Healthy Fats & Fiber 🥥
Coconut adds a subtle sweetness and chewy texture to these muffins while delivering healthy fats that support metabolism and brain health. It’s also rich in fibre which aids digestion and keeps you feeling full longer.
Maple Syrup – Nature’s Sweetener 🍁
Unlike refined sugar, maple syrup contains antioxidants and minerals like manganese and zinc, which support immune health. It’s a more natural way to sweeten baked goods while adding a delicious caramel-like flavour.
Spices – Warming & Anti-Inflammatory ✨
Cinnamon, ginger , and nutmeg don’t just give these muffins their cozy flavor—they also offer incredible health benefits. Cinnamon helps regulate blood sugar levels, ginger supports digestion and has anti-inflammatory properties, and nutmeg adds depth while also promoting relaxation.
Raisins – Natural Sweetness & Iron Boost 🍇
Soaking raisins before adding them to the batter makes them plump and juicy, ensuring bursts of sweetness in every bite. Raisins provide a natural source of iron, which is essential for energy production and healthy red blood cells.
Desserts
Carrot Cake Hemp Muffins
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Ingredients
- 1 cup brown rice flour
- 1/3 cup Manitoba Harvest hemp hearts
- 1/2 cup unsweetened shredded coconut
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 cup shredded carrots
- 2 eggs, whisked (see vegan option below!)
- 1/2 cup maple syrup
- 1 tbsp. melted coconut oil
- 1/2 cup raisins, soaked in hot water for 10 min & drained
Instructions
- Preheat oven to 350°F (180°C). Grease a muffin tin or line with paper cups.
- In a large bowl, mix dry ingredients (flour, coconut, hemp, baking powder/soda, spices).
- In a separate bowl, combine the wet ingredients (carrots, eggs, maple syrup, coconut oil, raisins).
- Mix the wet and dry ingredients together, then scoop into muffin cups (fill ¾ full).
- Bake 15-18 min until golden. Let cool & enjoy!
- Store in the fridge for up to 5 days or freeze for 3 months.
Notes
Egg-Free? No problem! Soak 2 tbsp. ground flaxseed in 4 tbsp. water for 15 min until gel-like, then use in place of eggs.
These muffins are perfect for breakfast, a mid-day snack, or a wholesome treat on the go. Plus, they’re easy to make and can be stored in the fridge or freezer for whenever you need a nourishing bite. If you’re looking for a plant-based alternative, simply swap the eggs for a flaxseed egg, and they’ll turn out just as delicious!
I can’t wait for you to try these muffins and experience their cozy, nourishing goodness. Let me know if you bake a batch—I’d love to hear how you enjoy them!
Joy xo
Can white rice flour be used instead of brown rice flour? Thanks 😊
ReplyYes, it would be a 1:1 ratio swap. Enjoy!
Good Morning Joy and Team, These muffins sound so delicious! Wondering if I could substitute sunflower seed flour for the brown rice flour? Thanks!
ReplyYou could certainly try it!
Can these be made with almond or coconut flour?
ReplyYou can certainly make a substitution but I haven't modified this recipe yet so I can't share exact measurements. No doubt with a little finessing you can make it work :) These muffins don't have any brown rice flour: https://www.joyoushealth.com/484-recipe-cranberry-orange-hemp-muffins
Is there a low glycemic substitute for the 1/2c maple syrup?
ReplyYou could try monk fruit sweetener or stevia, but you'd need to add some more liquid.
Made these today.. omg so yummy! I am a carrot cake lover and these hit the spot I didn’t have raisins so I used cranberries and still soaked them Thank you for all these great recipes Niki
ReplyMy pleasure! If you liked this recipe, be sure to try my Paleo carrot cake too! https://www.joyoushealth.com/27555-blog-carrot-cake-paleo-gluten-free
Omg yes 😊 Appreciate you!
Reply