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 🙂 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!
Servings Prep Time
9-10muffins 15minutes
Cook Time
30minutes
Servings Prep Time
9-10muffins 15minutes
Cook Time
30minutes
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 🙂