Healthy Carrot Cake Muffins. Sensationally moist, light and simply mouthwatering! They are 100 % grain free, refined sugar free and packed with carrots.
You should not believe everything you read online.
The last time I had a bunch of carrots clogging up my fridge I decided to make soup, adding cloves to it because that’s what I had read in a blog. The result was edible, but seriously underwhelming. I actually still cringe at the thought of it. Why did I not stick with a tried-and-tested-combo such as coriander and ginger?
Well people, I am doing the hard work for you here. Don’t make carrot soup with cloves. Unless you really, really like cloves.
When I checked my fridge today and saw the three bags of carrots in the vegetable compartment (why did I think I needed three bags?!), I could still taste that darn carrot soup. It had to be something else. Something un-soupy.
It could only be… healthy carrot cake muffins!
Now, friends. You’ve got to take a leap of faith here. For I am telling you, while this recipe is on a blog and online, it is tried and tested. Three times now. By ten people in total, different age groups. At different times of day. Thumbs-up all around!
And what’s not to love about these babies? These healthy carrot cake muffins (inspired by Ditch the Carbs’ Low Carb Carrot Cake) have been, as the name cleverly suggests, stripped of anything you could possibly feel guilty about.
They are gluten free, grain free, refined sugar free and packed with carrots and nuts and would therefore make a legitimate breakfast option! I can vouch they go very well with a cup of coffee. And, in fact, a glass of milk.
I have added cinnamon-flavoured cream cheese frosting, but if frosting is not your kind of thing, the muffins taste just as good without. If you like to bake big, this recipe can obviously also be made into a carrot cake – you might have to keep it in the oven a little longer.
Tried this recipe? Give it a star rating below!
Healthy Carrot Cake Muffins
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- 300 g / 3 cups grated carrot
- 5 eggs
- 180 g / 3/4 cup butter, softened
- 2 very ripe medium bananas
- 150 g / 1 1/4 cup almond flour or ground almonds
- 30 g / scant 1/4 cup flaxseed ground
- 50 g / 1/2 cup walnuts, chopped
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp mixed spice
- 2 tsp vanilla essence
- 1 1/2 tsp granulated stevia
- 100 g / 1/2 cup cream cheese, full fat
- Heat your oven to 180 Celsius.
- Blend your eggs, softened butter and bananas until thoroughly combined.
- Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
- Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre. This was the mistake I made in my first attempt!
- Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
- Bake at 180 Celsius for circa 30 minutes or until nicely browned.
- For the icing, beat the cream cheese (should have room temperature) with 1/2 tsp of stevia and couple of dashes of cinnamon. Spread the mixture onto to the muffins once they are cooled
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