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NIFS Healthy Living Blog

Springtime Recipe: Carrot Spice Muffins

It is officially springtime, which means all things carrot will be popping up everywhere. Carrot cake, carrot bread, glazed carrots, and just plain carrots! Not only do carrots taste delicious, but they are chock-full of Vitamin A and offer a slew of other health benefits.

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Although carrots are delicious and nutritious, we can often prepare them in ways that smother their nutritional benefits (carrot cake, anyone?). These Carrot Spice Muffins not only taste amazing, but they are relatively healthy due to three star ingredients:

  • 1 can chickpeas
  • ¾ cup coconut oil instead of butter
  • 1 cup shredded carrots

Chickpeas provide an extra fiber boost and add in a touch of extra protein (and I swear you cannot taste them!). The coconut oil is very heart-healthy, and the carrots are full of vitamins, minerals, and antioxidants such as Vitamin A and beta-carotene.

I promise, these muffins are soft and delicious, and you will not even know that the chickpeas are there! These muffins are just bursting with the flavors of carrot, cinnamon, and ginger.

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Carrot Spice Muffins

Yields: about 20 medium sized muffins

Cook time: 25–30 minutes, or until a toothpick entered in the center of the muffin comes out clean


  • 1 16-oz. can of rinsed and drained chickpeas
  • ¼ cup agave nectar
  • 1 cup white flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup coconut oil, softened but not melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup unsweetened applesauce
  • 1 cup shredded carrots
  • ½ cup walnuts


  1. Preheat oven to 350 degrees.
  2. Line muffin tins with muffin liners and spray with nonstick cooking spray.
  3. Place the chickpeas and agave in the food processor and process until smooth. Set aside.
  4. Combine the flours, baking soda, salt, cinnamon, and ginger in a large bowl and set aside.
  5. Combine the coconut oil and sugars until creamy, then add the eggs one at a time along with the vanilla extract.
  6. Add in the chickpea mixture and the applesauce.
  7. Slowly add in the flour mixture until thoroughly combined.
  8. Mix the carrots and walnuts into the batter.
  9. Fill the muffin tins about three-fourths of the way full. Place in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  10. Cool and enjoy!!

This blog was written by Tara Deal, NIFS Group Fitness Instructor and author of Treble in the Kitchen.

Topics: nutrition healthy habits recipes