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Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins - A little bite of carrot cake heaven - ZERO oil, ZERO refined sugar. Easy to make & delicious!
5 from 4 votes
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Course: Healthy
Cuisine: Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Sarah James

Ingredients


Muffins:

  • 50 g ½ cup porridge oats plus extra for sprinkling
  • 100 g ¾ cup white plain flour
  • 100 g ¾ cup wholewheat plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • A pinch of salt
  • 1 teaspoon cinnamon
  • 100 ml 7 tablespoons yoghurt
  • 2 eggs beaten
  • 6 tablespoons maple syrup honey
  • Zest of an orange
  • 2 eating apples grated I used Braeburn
  • 100 g 1 cup about 2 to 3 carrots
  • 50 g ½ cup chopped walnuts
  • 75 g ½ cup sultanas


Optional creamy topping:

  • 6 tablespoons mascarpone cheese
  • 1 tablespoon maple syrup
  • A splash of milk
  • 1 tablespoon chopped walnuts
  • A little orange zest

Instructions

  • Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6

The muffin mixture:

  • Mix oats, flours, baking powder, bicarb, salt and cinnamon in a large mixing bowl and make a well in the centre.
  • Whisk together the eggs, yoghurt and orange zest in a jug, pour onto the dry ingredients and briefly mix together.
  • Add the apple, carrots, walnuts and sultanas and mix in until combined.
  • Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
  • Bake in the oven for 20 minutes until golden brown. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.

Optional Creamy Topping:

  • Whisk the mascarpone and maple syrup together, adding a splash of milk to slacken the cream.
  • Spread onto the top of each muffin and sprinkle with chopped walnuts and orange zest.

Notes

Don't over mix or you will have heavy muffins.
Healthy Carrot Cake Muffins freeze well.