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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 5 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



  • 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


  • 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.


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