Healthy Carrot Cake Muffins Image

Carrot Cake Muffins

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!
5 from 1 vote
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Course: healthy recipes
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 320

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 2 eggs
  • 1/4 cup (55g) coconut oil or olive oil
  • 1/3 cup banana ripe & mashed, 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) almond milk unsweetened (I used VitaSoy)
  • 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

Instructions

Conventional Method

  • Preheat oven to 190 degrees celsius (fan-forced). 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).

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 on Speed 10 for 5 seconds (or until finely grated). Set aside in a seperate bowl.
  • Place the eggs, melted coconut oil, mashed banana and honey into the Thermomix bowl and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
  • Add the brown sugar, sea salt, bi-carbonate soda, cinnamon and almond milk and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
  • Add the reserved grated carrot and apple, rolled oats, almond meal and plain flour and mix on Reverse, Speed 5, 5 seconds. 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 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).

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 295mg | Potassium: 197mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3340IU | Vitamin C: 2.2mg | Calcium: 67mg | Iron: 2.2mg