Healthy Carrot Cake Muffins Image

Carrot Cake Muffins - Conventional Method

These Carrot Cake Muffins taste exactly like your favourite classic carrot cake recipe!! Packed full of plant-based ingredients, including carrots, apples, bananas and almond milk, they're sure to be a hit with the whole family!
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Course: Muffins
Cuisine: Baking, Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Bake Play Smile


  • 2 eggs
  • 1/4 cup (55g) coconut oil or olive oil
  • 1/3 cup ripe mashed banana approximately 1 banana
  • 1/4 cup (85g) honey or rice malt syrup
  • 1 apple grated
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp bi-carb soda
  • 1 tsp ground cinnamon
  • 1/2 cup (125g) VitaSoy almond milk unsweetened
  • 1 cup (100g) grated carrot firmly packed
  • 2/3 cup (60g) rolled oats
  • 1/2 cup (50g) almond meal
  • 1 cup (120g) plain flour or substitute for 1/2 cup plain flour and 1/2 cup wholemeal plain flour
  • 1/4 cup chopped nuts pecans, walnuts etc, for sprinkling


  • Preheat oven to 190 degrees celsius.
  • Line a 12-hole muffin tin with 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 to the top).
  • Sprinkle over the chopped nuts.
  • Bake for 20-25 minutes, or until golden.
  • The muffins are cooked when a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Store in a container at room temperature for 2-3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil).