Healthy Carrot Cake Muffins are made with carrots, apples, bananas and almond milk... they taste just like your favourite carrot cake recipe, but are also deliciously light and healthy! Quick and easy to prepare and ready to eat in just 30 minutes.
As much as we all love a sweet treat, of course they taste even better when you know that you're eating a HEALTHY sweet treat!
Whether it's a bliss ball, a healthy muffin (like these ones!) or even a healthy brownie, you can enjoy these delicious treats completely guilt-free!
Why You're Going To Love This Recipe
This really is the perfect carrot cake muffin recipe, and here is why you're going to fall in love with them! Because they are.....
- made from healthy plant-based ingredients - carrots, apples, banana's, oats, almond milk
- lower in fat and sugar than many other muffin recipes, using coconut oil and honey
- great for kids and toddlers - totally kid-approved!
- a great lunchbox addition - for both kids and adults alike
- the preparation involves just one bowl (or stand-mixer or Thermomix) and only 10 minutes!
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- eggs - use large eggs (around 55g-60g each)
- coconut oil - this can be bought from any major supermarket. If you live in a cool climate, the coconut oil may solidify in the glass jar - simply melt it in the microwave before using.
- banana, mashed - the perfect way to use up those ripe banana's
- honey - use whatever type of honey you prefer (or substitute with rice malt syrup)
- apple, grated - again, you can use any type of apple you have available, I often use a green apple such as granny smith
- brown sugar
- sea salt - just a pinch!
- bi-carbonate soda
- ground cinnamon - for that warm spiced flavour
- almond milk - is a healthy low fat, high calcium plant milk made from almonds with a creamy, nutty flavour. You can buy almond milk from any supermarket or make your own.
- carrot, grated
- rolled oats
- almond meal - this is finely ground almonds, easily bought at the supermarket or you can 'blitz' your own
- plain flour - or you can substitute with ½ plain flour and ½ wholemeal flour if you like
- nuts (optional) - chopped walnuts or pecans can be sprinkled over the top of the muffins before baking for a nutty crunch!
Step By Step Instructions
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
You are truly going to LOVE how easy this healthy carrot cake muffin recipe is... just 10 minutes prep time and only one bowl to wash up!
Step 1 - Whisk
Preheat your oven to 190 degrees celsius (fan forced) and line a muffin tray with paper cases.
In a large bowl, whisk the eggs, coconut oil, mashed banana and honey together.
Step 2 - Mix
Add the apple, brown sugar, salt, bi-carb soda, cinnamon and almond milk and continue to whisk.
Step 3 - Fold Through
Fold through the grated carrot, oats, almond meal and flour.
Step 4 - Bake
Divide the mixture amongst the prepared muffin tray cases and sprinkle over chopped nuts (optional). Bake for 20-25 minutes, or until golden.
Expert Tips & FAQ
For the best results, ensure your ingredients such as eggs, coconut oil and honey are at room temperature before using.
Avoid dense, firm muffins by ensuring that you gently fold through the dry ingredients until just combined. Don't overmix!
If you pop a sprinkle of rice grains under the muffin cases, this will help to stop the paper cases from being greasy once baked.
Sprinkle chopped pecans or walnuts over the top of the muffins before baking to give a beautiful nutty crunch.
Tip: Always store the muffins at room temperature (not in the fridge – or they’ll dry out).
More Healthy Muffin Recipes
If you love our healthy carrot cake muffins, then you're going to become obsessed with these other simple and healthy muffin recipes too:
- ABCD Muffins - my famous and award-winning muffins are made using apple, banana, coconut and dates which make them a healthy kid-friendly snack! Perfect for school lunchboxes.
- Healthy Banana & Double Chocolate Muffins - who would have thought a chocolate muffin could be healthy!? The addition of banana gives these muffins a sneaky healthy twist.
- Oat & Apple Muffins - simple, light and moist muffins that the whole family will love.
- Banana Muffins (the BEST!!) - my all-time favourite banana muffins, so easy to make and taste AMAZING! The perfect way to use up any over-ripe bananas in your fruit bowl.
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Carrot Cake Muffins
Ingredients
- 2 eggs room temperature
- 55 g (¼ cup) coconut oil or olive oil
- ⅓ cup banana ripe & mashed, approximately 1 banana
- 85 g (¼ cup) honey or rice malt syrup
- 1 apple grated
- 100 g (½ cup) brown sugar
- ½ tsp sea salt
- 1 ½ tsp bi-carb soda
- 1 tsp ground cinnamon
- 125 g (½ cup) almond milk unsweetened (I used VitaSoy)
- 100 g (1 cup) grated carrot firmly packed
- 60 g (⅔ cup) rolled oats
- 50 g (½ cup) almond meal
- 120 g (1 cup) plain flour or substitute for ½ cup plain flour and ½ cup wholemeal plain flour
- 40 g (¼ cup) chopped nuts pecans, walnuts etc, for sprinkling
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with paper liners and set aside.
- Place the eggs, coconut oil, mashed banana and honey into a large bowl and whisk to combine.
- Add the grated apple, brown sugar, salt, bi-carb soda, cinnamon and almond milk and whisk together.
- Very gently fold through the grated carrot, rolled oats, almond meal and flour.
- Divide the mixture amongst the prepared muffin tray holes (filling almost to the top).
- Sprinkle over the chopped nuts.
- Bake for 20-25 minutes, or until golden.
- The muffins are cooked when they are lightly golden and spring back when touched. Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tin with liners and set aside.
- Place the carrot and apple into the Thermomix bowl and mix for 5 seconds, Speed 10 (or until finely grated). Set aside in a separate bowl.
- Place the eggs, melted coconut oil, mashed banana and honey into the Thermomix bowl and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the brown sugar, sea salt, bi-carbonate soda, cinnamon and almond milk and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the reserved grated carrot and apple, rolled oats, almond meal and plain flour and mix for 5 seconds, Reverse, Speed 5. Scrape down the sides and repeat for a further 2-3 seconds.
- Divide the mixture amongst the prepared muffin tray holes (filling to the top). Sprinkle over the chopped nuts. Bake for 20-25 minutes, or until golden.
- The muffins are cooked when they are lightly golden and spring back when touched. Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Coconut Oil – this can be bought from any major supermarket. If you live in a cool climate, the coconut oil may solidify in the glass jar – simply melt it in the microwave before using.
- Natural sweeteners – our healthy muffins are sweetened using a combination of honey (or substitute with rice malt syrup), mashed banana, grated apple and a small amount of brown sugar.
- Almond milk – is a healthy low fat, high calcium plant milk made from almonds with a creamy, nutty flavour. You can buy almond milk from any supermarket or make your own.
- Use room temperature ingredients.
- Don't overmix - gently fold through the dry ingredients
- Add some grains of rice to the bottom of the muffin tin holes - this stops the paper cases from being greasy.
- For a nutty crunch on top - sprinkle chopped pecans or walnuts over the top of the muffins before baking for a beautiful crunch.
- Storing – carrot cake muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Sarah
Absolutely delicious and so healthy! Have made a batch to go in the freezer for recess snacks.
Lucy Mathieson
Yay! Thank you! xx
Dee
Eating one warm out of the oven as I just couldn't resist!! Absolutely moist and delicious and so healthy too! I used raw sugar and rice malt syrup and it is not too sweet, though I will try reducing the sugar to 1/4 c next time. Thanks for this recipe that I will be making again and again:-)
Lucy Mathieson
Hi Dee, thank you so much for your wonderful feedback!! I'm so happy you enjoyed them xx
Tabatha
Made these today (without nuts because my kids wouldn't eat them) and they were delish!!
Lucy Mathieson
Yay!!! I'm so happy to hear that!! I'm down to my last one in the freezer so need to make another batch soon! xx
Tracey
Hi
Can I please ask how much bi-carb is it. Teaspoon or tablespoon measurements.
Bake Play Smile
Sorry! It's 1 1/2 tsp! xx
Kate
Hi. A great recipe! I used less honey and sugar even than the recipe and they were still lovely. Might do a nut free version too so that they're suitable for school lunches. I put macadamia nuts and almonds on this batch though and they really made it!
Bake Play Smile
Fantastic Kate!! I'm so glad you enjoyed them (and I love the changes you made too!). It's a really versatile recipe so greta for modifying to suit your tastes! Thank you for your lovely feedback! xx