Carrot Cake Maple Muffins

muffins cooling in a pan
Prep Time: 
35 minutes
Number of Servings: 
12 muffins


  • 34 cup white whole-wheat flour
  • 12 cup all-purpose flour
  • 2 tsp baking powder
  • 12 tsp baking soda
  • 1 tsp ground cinnamon
  • 14 tsp ground nutmeg
  • 14 tsp ground ginger
  • 18 tsp ground cloves
  • 1 tsp salt 2 large eggs
  • 34 cup maple syrup
  • 12 cup melted coconut oil, plus 2 tsp for greasing pan
  • 2 tsp vanilla extract
  • 1 12 cup shredded carrots
  • 12 cup raisins
  • 12 cup chopped walnuts


  1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
  2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
  3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
  4. Fill each cup of muffin pan with approximately 14 cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
  5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.
Nutrition Info: 
 1 Muffin: 226 Calories, 3 g Protein, 30 g Carbohydrates, 2 g Fiber, 12 g Total fat (9 g sat), 172 mg Sodium, ★★★ Vitamin D, ★★ Vitamin B2 (riboflavin), Phosphorus, Vitamin A, B1 (thiamine), Calcium


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.