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Healthy Carrot Cake Muffins

Carrot cake muffin

These healthy carrot cake muffins are so delicious you’ll think you’re eating the real thing! Refined-sugar free and baby-friendly, these muffins are soft, moist, and full of flavour. Serve them up as a quick breakfast, an after-school snack, or a healthy dessert. They’re a real treat that you and your familyare sure to love.

Prep Time: 10 minutes
Cook Time: 25 minutes

Makes: 12 Muffins


120g plain flour
120g wholemeal flour
25g porridge oats
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
65g Greek yoghurt
2 apples, cooked and puréed  
3 large eggs
2 tsp vanilla extract
1 tbsp maple syrup
130ml coconut oil, melted
2 carrots, grated
25g desiccated coconut



1. Preheat the oven to 180C° and grease a muffin tin.

2. In a medium bowl, combine the flours, oats, baking soda, cinnamon, and ginger.

3. In a separate bowl, mix the yoghurt and apple purée until fully combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla, maple syrup and coconut oil.

4. With a spatula, stir the dry ingredients into the wet ingredients until just combined. Fold in the carrot and desiccated coconut, being careful not to overwork the mixture.

5. Divide the batter into the muffin tin. Bake for 20 – 25 minutes, or until a knife inserted in the center comes out clean.

6. Place on a wire rack to cool before serving. Store in a portion pot for up to one week or freeze for up to 3 months. Be sure to heat through after defrosting if freezing.

6 months+ - Introduce as a finger food for baby to pick up and self feed. 


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