Healthy Spiced Carrot & Flax Muffins

By Saturday, March 24, 2012

Healthy food doesn’t taste good, does it?

That’s the common misconception. But with this Spiced Carrot and Flax Muffin recipe, I’m about to prove the myth wrong.

When I first added this recipe to my “to make” list, My Other Half turned up his nose and said “Ew. I am NOT interested in those.”


So, like the smart little lady that I am, I waited until he was out of town on business. I was determined for him to come home to some delicious, fresh-baked muffins he couldn’t resist.

Funny sidebar:

My aunt JoJo has always told myself, my sister and her two daughters that we’re getting a KitchenAid Mixer for our wedding gift. She swears by them. I thought this was a great idea, until I realized how long I was going to have to wait to get one. Every time I see one on sale, it makes me want to get married just so I can get the mixer (Sorry babe!)  I currently have my grandmother’s old mixer (she passed away 22 years ago, and the mixer is probably 40 years old at least), but it’s heavy and bulky and a pain to haul out and use. I couldn’t bring myself to ruin JoJo’s wedding gift, so when I saw a deluxe Black & Decker Hand Mixer on sale for $14.99 (down from $40), I couldn’t resist. It has renewed my love for baking! Although, I still can’t wait to get my KitchenAid Mixer… one day!

Anyway, back to the muffins.

Honestly, I wasn’t expecting them to be good either. They just looked too… healthy. There, I said it. I’m one of the people who thinks healthy can’t taste good. Or at least not as good as unhealthy.

But… I had a ton of carrots kicking around (leftover from the delicious Squash and Carrot Soup I made), so I figured they were worth a try. At least they’d make a healthy breakfast-on-the-go. And since I wake up exactly 30 minutes before I’m supposed to be out the door, quick breakfasts are essential.

With a few modifications, these muffins were moist, tasty and huge!

Healthy Spiced Carrot & Flax Muffins


  • 1/3 cup oil
  • 1 cup brown sugar
  • 2 eggs (I used 6 tbsps of egg whites from a carton)
  • 1 cup light sour cream
  • 2 cups grated carrots
  • 1 3/4 cups flour (I’d love to try using whole wheat flour)
  • 1/3 cup ground flaxseeds (or milled flax, same thing I think)
  • 2 1/4 tsp ground ginger
  • 2 tsp cinnamon
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cloves


  1. In a large bowl, whisk oil with sugar. Add eggs and sour cream. Stir in carrots. Mix flour, ground flaxseeds, ginger, cinnamon, baking powder, baking soda, salt and cloves. Stir into butter mixture until combined. Spoon into 12 greased muffin cups. Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Transfer to a rack to cool.
  2. Adapted from Canadian Living

This is a recipe I will definitely go back to again and again. I ate two right out of the muffin tin – they practically melted in my mouth. And four days later, they still tasted just as fresh! Healthy CAN taste good!

(However, if you’re feeling particularly naughty, heat one up and spread a little butter on it… mouth-wateringly delicious.)

  • Sara
    December 15, 2015

    I tried this recipe tonight with a few tweaks based on what I had already on hand: I used coconut oil for my oil, full fat sour cream, real ginger root instead of powdered, and skipped the cloves (sadly I didn’t have any). I also upped the flax in this recipe, subbing half the flour for more of it in hopes of boosting the health factor. They came out perfect at 20 minutes, with just the right amount of crisp on top, while still soft and moist in the middle. YUM! And yes, I did slap some butter on one, and it was delicious! I can’t wait to try these again when I have cloves on hand!

    • Julia Kent
      December 16, 2015

      OMG thanks for sharing Sara!!! One of my friends made these with applesauce instead of the oil and had great results too! Love the alterations!

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