I had a craving for some healthy carrot muffins (that were also Weight Watchers friendly). And since I didn’t already have a recipe that fit that bill and couldn’t find one I liked, I decided to create my own!
This Healthy Carrot Muffin Recipe is made with healthy ingredients like carrots, pineapple, Greek yogurt and walnuts. And although they taste like carrot cake, these muffins are actually Weight Watchers friendly at only 4 WW points on the blue plan! They also make a great on-the-go breakfast, snack, dessert and are perfect for throwing in the lunch bag.
Healthy Carrot Cake Muffins
I used a combination of my Healthy Carrot Loaf and my Healthy & Light Carrot Cake in the creation of the recipe. However, I wanted to make them ‘healthier’ by using whole wheat flour. Unfortunately, they just didn’t work with whole wheat flour and I was was not willing to sacrifice taste in the name of flour. Using all-purpose flour gives them a superior taste and a lighter, cakier texture. And since that’s what I was going for and it’s the same number of Weight Watchers points for either type of flour, all-purpose flour it is!
I didn’t use applesauce in this recipe either, as you have to be careful with it in baking because it can give baked goods a chewy texture. Greek yogurt is the fat replacement I opted for, although there is some oil in this recipe as well. Nor does this recipe have raisins. I LOVE raisins but I don’t put them in my carrot cake so I’m not putting them in my carrot cake muffins either. Lastly, there are no oats in this recipe, like in many of the carrot muffin recipes I came across. I wanted more of a carrot cake texture, so using oats was not an option! You’ll be surprised at just how much these taste like carrot cake, given how healthy they are!
Weight Watchers Muffins
A muffin from Tim Horton’s is 14 WW points, as is Starbucks, while a McDonald’s carrot muffin is 17 WW points. So I feel pretty successful getting this carrot muffin down to 4 WW points, and without the use of artificial sweeteners. And if you’re looking for more Weight Watchers muffins, minus the artificial sweeteners, check out my Healthy Rhubarb Muffins @ only 3 WW points on the blue plan!
Healthy Carrot Muffin Recipe
“Healthy” is a pretty subjective term, so if you’re wondering what makes these carrot muffins healthy, here’s my answer:
- Whole ingredients like walnuts, carrots and pineapple
- Reduced fat (small amount of oil and non-fat Greek yogurt)
- No artificial sweeteners
I see so many recipes for low point Weight Watchers muffins, but they all have artificial sweeteners. And to me, that’s not healthy.
These muffins are easy to make and even quicker if you use a food processor to shred your carrots. You can use a hand grater, but a food processor is a lot faster and less labor intensive. I like to shred lots of carrots at once and freeze them for future recipes. If you need a food processor, here are my Amazon Recommendations (affiliate links):
So if you’re looking for a Weight Watchers friendly, healthy carrot muffin recipe that tastes like carrot cake AND the whole family will love, give this one a try!
More Healthy Muffin Recipes!
If you’re looking for additional healthy muffin recipes, give my Healthy Banana Chocolate Chip Muffins with Pineapple a try!
And don’t forget my Walnut Bran Muffins!
Healthy Carrot Muffin recipe
- 1 egg
- ¾ cup non-fat plain Greek yogurt
- 3 tbsp vegetable oil
- ¾ tsp vanilla
- ⅔ cup packed brown sugar
- ½ cup crushed pineapple Note: Just make sure you really squeeze out all the liquid, reserving 1 tbsp
- 1 ½ cups finely shredded carrots
- ⅓ cup finely chopped walnuts
- 1 ½ tsp cinnamon
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp reserved pineapple juice
- Preheat oven to 350 degrees F/175 degrees C.
- Line muffin pans with paper liners.
- In a large bowl beat egg till fluffy,
- Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple.
- In a separate bowl, combine flour, spices, baking soda, and baking powder.
- Add flour mixture and stir until combined.
- Stir in pineapple juice.
- Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
- Bake in preheated oven for approximately 25 minutes or until a toothpick or cake tester inserted comes out clean.
- Let cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.