Let me just start by saying—I never thought I’d be the kind of person who’d get emotional over muffins. But here we are.
It all started on a rainy Wednesday afternoon. My daughter had just come home from school, soaked and grumpy, and all she wanted was something warm, sweet, and comforting. Meanwhile, I had one eye on the clock and another on my calorie tracker (because… well, life after 30). So I thought, why not try making something that feels indulgent but won’t wreck my day?
I rummaged through the fridge—half a bag of carrots, a tired egg, a block of cream cheese I was pretending not to see. That’s when the idea hit me: carrot cake muffins. But here’s the twist—they had to be under 100 calories each. No crazy sugar bomb. Just something cozy, delicious, and guilt-free. After a few “oops” batches (one turned out like carrot jerky), I landed on this moist, sweet, perfectly spiced recipe that honestly blew me away. And now? These muffins are a staple in my house, especially when we need a little pick-me-up that doesn’t come with side-eye from the bathroom scale.
Why You’ll love These Muffins!
They’re Only 100 Calories
Let’s be real—who doesn’t love a snack that feels like dessert but doesn’t break your calorie bank? These are genuinely low calorie carrot cake muffins you can enjoy any time without that post-snack guilt trip.
They Taste Like the Real Deal
I’m talking carrot cake flavor with the cozy spices, soft texture, and just enough sweetness to make you pause and say, “Wait, how is this healthy?” You won’t even miss the full-fat version—seriously.
They’re Super Moist
Dry muffins? Not today, friend. These little guys are shockingly moist carrot muffins thanks to the grated carrot and a few sneaky tricks I’ll spill below. No need to drown them in butter (unless you want to).
They’re Actually Healthy
It’s not just the calories. These are made with real, wholesome stuff. You’ve got carrots, oats, Greek yogurt… It’s basically a health food disguised as a treat.
You Can Make Them Gluten-Free
Just swap out the oats for certified gluten-free ones or use almond flour. Boom—carrot cake muffins gluten free and still absolutely delicious.
They Freeze Like a Dream
Make a batch, pop ’em in the freezer, and thank yourself later when future-you need a fast, tasty snack. A quick zap in the microwave, and it’s like you just baked them.
They Go Great With Cream Cheese
Okay, not required—but if you add a tiny dollop of cream cheese on top? You’ve got yourself a carrot muffin with cream cheese situation that tastes like a bakery-level indulgence. Just saying.
Ingredients for the 100 Calories Carrot Cake Muffins Recipe
- Rolled oats – 1 cup (blended into flour or used whole)
- Grated carrots – 1 cup (about 2 medium carrots)
- Plain Greek yogurt – ½ cup
- Egg – 1 large
- Maple syrup – ¼ cup (or honey)
- Baking powder – 1 tsp
- Cinnamon – 1 tsp
- Nutmeg – ¼ tsp
- Salt – ¼ tsp
- Vanilla extract – 1 tsp
- Optional: chopped walnuts or raisins – 2 tbsp total
- Optional cream cheese topping – 1 tbsp low-fat cream cheese per muffin
Cooking Equipment Needed
- Muffin tin (12-cup)
- Mixing bowls
- Whisk or fork
- Grater
- Measuring cups/spoons
Cooking Instructions for the 100 Calories Carrot Cake Muffins Recipe
Step 1: Prep the Pan
Spray your muffin tin or line it with paper liners. Preheat your oven to 350°F (175°C). This gives the muffins the warm welcome they deserve.
Step 2: Make the Oat Flour
If you’re using oats, blend them in a food processor until they look like flour. If you’re lazy (no judgment), just use whole oats—it’ll still work!
Step 3: Mix the Wet Ingredients
In a bowl, whisk the egg, Greek yogurt, maple syrup, and vanilla. It’ll look a bit lumpy and weird at first—don’t panic, it’s normal.
Step 4: Add the Dry Ingredients
Stir in the oat flour, baking powder, salt, cinnamon, and nutmeg. The batter should be thick, but not like cookie dough. Add a splash of milk if it’s too stiff.
Step 5: Fold in the Carrots
Grate your carrots (no need to peel if you scrubbed them clean). Fold them gently into the batter. Add raisins or nuts here too if you’re feeling fancy.
Step 6: Scoop and Bake
Spoon the batter into your muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes or until a toothpick comes out clean.
Step 7: Cool and Optional Frost
Let them cool in the pan for 10 minutes, then pop them out. Add a small dollop of low-fat cream cheese if you want that carrot cake muffin with cream cheese magic.
Notes:
Don’t Skip the Carrots
Freshly grated carrots = moisture. Pre-shredded ones from the store can be too dry.
Oats vs Oat Flour
Both work, but oat flour gives a softer texture. Use what you have—it’s not a muffin emergency.
Sweetener Swap
Honey, agave, or even brown sugar work if you don’t have maple syrup. Just keep the amounts the same.
Add-Ins Are Optional
I love throwing in some chopped walnuts or golden raisins. Just 1–2 tablespoons so it doesn’t mess with the calories.
Cream Cheese Hack
Mix cream cheese with a drop of maple syrup and cinnamon for a quick topping. A little goes a long way.
Macronutrients Per Muffin (Approximate)
- Calories: 98
- Protein: 3.5g
- Carbs: 14g
- Fat: 2.5g
- Fiber: 2g
- Sugar: 5g
Bonus Pro Tips
- Bake in mini muffin tins for bite-sized treats.
- Use silicone liners for easy cleanup.
- Store leftovers in the fridge to keep them fresh longer.
- Reheat in the microwave for 10 seconds to bring back the softness.
- Add a pinch of cardamom for a unique spice twist.
- Double the recipe if you’ve got muffin monsters in the house.
Muffin Talk (Q&A That’s Actually Useful)
What can I serve with these muffins?
They pair perfectly with coffee, a fruit smoothie, or even some scrambled eggs if you’re doing breakfast-for-dinner.
Can I make these in advance?
Yup! Bake a batch and keep them in an airtight container for up to 4 days. Or freeze them for up to 2 months.
How can I make them even easier?
Use pre-made oat flour, skip the cream cheese topping, and stick to simple mix-ins. One bowl, one spoon, done.
Are these toddler/kid-friendly?
Absolutely. My daughter devours them. Just maybe skip the nuts if you’re making them for little ones.
Can I make these vegan?
Yes! Swap the egg for a flax egg and use a plant-based yogurt. It still works like a charm.
Do they rise like regular muffins?
They’re not sky-high bakery muffins, but they puff up nicely and hold their shape. No hockey pucks here.
