Healthy Single-Serving Microwave Carrot Cake Muffin

Easter is coming up and no matter how many chocolate eggs, pastel-colored candies and bunnies I see, I always associate this holiday with carrot cake.  I flash back to an Easter celebration party from when I was in elementary school.  While all of the other kids were outside scavenging for hidden eggs, I was inside, first in line for a slice of carrot cake.  First come, first serve!  And I wanted that corner piece…  you know, because it had the most frosting…  ehem.

The second I got that cake I sat down at a table, scraped all of the frosting off the cake and ate the frosting by the spoonful.  I didn’t care much for carrots as a kid (clearly), but I have grown to appreciate its flavor, its texture and its nutritional benefits.  Similar to how I have grown to love dark chocolate  🙂

I made this carrot cake microwave muffin because Easter is just a few days away.  Carrot cake has now been transformed into a healthy muffin that can be enjoyed for breakfast, a snack and a dessert!  This carrot cake microwave muffin is simple, nutritious and takes only a few minutes to make and a few minutes to “bake.”  Enjoy!

Healthy Single-Serving Microwave Carrot Cake Muffin (refined sugar free, gluten free, vegan)

Yield: 1 serving


  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 1/3 cup Grated Organic Carrots
  • 1/2 tsp Organic Lemon Zest or Orange Zest
  • 62g (1/4 cup) Unsweetened Applesauce
  • 4 packets Truvia
  • 3/4 tsp Ground Cinnamon or Apple Pie Spice
  • 1/8 tsp Salt
  • 60g (1/2 cup) Oat Flour
  • 1 tsp Baking Powder


  1. In a medium-sized bowl, stir together the flax and almond milk.
  2. Stir in the applesauce, truvia, spice and salt.
  3. Stir in the oat flour. Last, stir in the baking powder.
  4. Pour into a greased 5" baking dish and microwave for ~5 minutes (depends on your microwave), or until the surface springs back when tapped and is baked all the way through.


Feel free to add 2 tbs of raisins or nut of choice (pecans, almonds, walnuts, etc)

This recipe is: sugar free, high fiber, high protein, gluten free, vegan!

A perfectly balanced breakfast with healthy fats, complex carbohydrates, fiber, protein and no refined sugar!  I love topping this muffin with pecan butter or almond butter to create a complete protein and a satisfying meal.  Absolutely delicious.

You need to try this.  Go grab some carrots!

13 comments on “Healthy Single-Serving Microwave Carrot Cake Muffin

  1. I always think of carrot cake around Easter too! And I’m a sucker for the frosting. This recipe looks delicious. I love how healthy it is! But I might make it a little less healthy by making a cream cheese frosting to top it. 🙂

  2. I can’t wait to try this for breakfast! I love all of your microwave cakes, and I make them all the time. Thanks for sharing the recipe!

  3. This sounds like the perfect Easter breakfast!

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  11. This recipe sounds really good. I don’t microwave anything anymore after I found out that the live enzymes and live nutrients are destroyed during microwaving. I got my info at I will increase the amounts and make a whole cake for the week. Thanks for your recipes.

  12. I think I just died and gone to heaven. This carrot cake muffin is to die for. I am going to have it for breakfast again tomorrow.

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