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Healthy Carrot Cake Muffins made with carrots, apples, bananas and almond milk... they taste just like your favourite carrot cake recipe, but deliciously light and healthy!

Carrot Cake Muffins

Healthy Carrot Cake Muffins made with carrots, apples, bananas and almond milk... they taste just like your favourite carrot cake recipe, but deliciously light and healthy!
5 from 2 votes
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Course: healthy recipes
Cuisine: Muffins
Keyword: healthy carrot cake muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 320kcal

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 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 the muffins are lightly golden and spring back when touched.
  • 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 3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil) for 3 months.

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 the muffins are lightly golden and spring back when touched. 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 3 days or freeze in sealable plastic bags (or wrapped in plastic wrap and then foil) for 3 months.

Notes

RECIPE NOTES & TIPS
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. 
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. 
Dry ingredients – the base of our carrot cake muffins are made using plain flour (or substitute with 1/2 plain flour and 1/2 wholemeal flour), almond meal (ground almonds) and rolled oats. Bi-carbonate soda is the rising agent, while sea salt and cinnamon add additional 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.
Optional nuts – chopped walnuts or pecans can be sprinkled over the top of the muffins before baking for a nutty crunch! 
Use room temperature ingredients.
Fold through the dry ingredients – don’t over-mix.
Add rice to the bottom of the muffin tin holes (this stops the paper cases from getting greasy).
Sprinkle chopped pecans or walnuts over the top of the muffins before baking for a beautiful crunch.
Bake until lightly golden and the muffins spring back when touched.
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.

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