Healthy Carrot Cake Muffin Recipe

Sink your teeth into these healthy and simple-to-make Carrot Cake Muffins. If you like carrot cake, you'll love these easy-to-share and highly snackable muffins! These healthy treats are great to share - or perfectly portioned if you want to keep them to yourself!

Healthy Carrot Cake Muffin Recipe

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins
Serves: 6 muffins
Dietary preferences: Vegetarian

Ingredients:

• 120g wholemeal flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp nutmeg

• pinch of sea salt

• 50g walnuts, roughly chopped

• ½ tbsp olive oil

• ½ tsp vanilla extract

• 2 large egg

• 2 tbsp maple syrup

• 70g (¼ cup) plain low-fat yoghurt

• 60ml (¼ cup) low-fat milk

• 1 medium carrot, peeled and grated 

  
Cream cheese frosting

• 100g light cream cheese

• 2 tsp maple syrup

• zest and juice of ½ lemon

Method:

1. Preheat the oven to 170°C (340°F) and place 6 cupcake liners in a 6-cup muffin tin. Lightly spray the liners with oil spray.
 
2. Place the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and walnuts in a large bowl and mix until well combined.
 
3. In a separate bowl, whisk together the olive oil, maple syrup, vanilla, egg, yoghurt and milk until well combined.
 
4. Add the wet ingredients to the dry ingredients and stir gently to combine. Do not over mix. Gently fold in the grated carrot.
 
5. Spoon the batter evenly into the cupcake liners. Bake in the oven for 15 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.
 
6. Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

7. To make the frosting, whisk the cream cheese, maple syrup, lemon juice and lemon zest together in a small bowl. Spread the frosting over the muffins.

Muffins can be stored in an airtight container for two days at room temperature or in the refrigerator for up to 4 days.