Carrot Cake Muffins

Print Recipe
Carrot Cake Muffins
As promised a healthy version of carrot cake, I have made into muffins as it is much easier to portion size out this way πŸ™‚ Carrots are great for their vitamin A and antioxidant content and are so easy to add to muffins as they have a naturally sweet flavour. These muffins don’t contain much sugar and are kid friendly. Free of gluten, dairy, soy, eggs, nuts and refined sugars. No nasties!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. Add all ingredients to a blender. Blend until smooth. Add water if required.
  3. Pour into muffin cases – will make about 9-10 muffins
  4. Bake for 30 minutes until skewer comes out clean.
  5. Eat while warm with a little butter if desired.
Recipe Notes
  • Adjust spices to suit your taste buds, ginger or mixed spice also goes nicely πŸ™‚