Cakes & Baking

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

All the cosy flavours of carrot cake, made lighter and more nourishing. These muffins are soft, naturally sweet, and packed with oats, almond flour, and real carrots — perfect for breakfast, lunchboxes, or a healthier afternoon treat that still feels like cake.

Ingredients

Muffins: 

  • 1 cup rolled oats (blended into oat flour or left slightly chunky for texture) 
  • 1 cup almond flour 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • ½ tsp cinnamon 
  • ¼ tsp salt 
  • 2 large eggs 
  • ⅓ cup maple syrup or honey 
  • ⅓ cup coconut oil, melted 
  • 1 ½ cups grated carrot (chunky for texture) 
  • ¼ cup chopped walnuts or pumpkin seeds (optional) 

Butter Icing: 

  • 50 g soft butter 
  • 2–3 tbsp honey (or to taste) 
  • 50 g cream cheese 
  • Toppings: 
  • Extra chopped walnuts, grated carrot, or pumpkin seeds 

Preparation

  1. Preheat oven to 180°C / 350°F. Line a muffin tin with paper cases. 
  2. In a food processor, blitz the oats into oat flour if desired. Add almond flour, baking powder, baking soda, cinnamon, and salt. Pulse to combine. 
  3. Add eggs, maple syrup (or honey), and melted coconut oil to the processor. Blitz until smooth. 
  4. Add the grated carrots and optional walnuts or pumpkin seeds. Pulse a few times so they are evenly distributed but still chunky. 
  5. Spoon the batter into the muffin cases. Bake for 20–25 minutes at 180°C until a toothpick inserted comes out clean. 
  6. Let the muffins cool completely on a wire rack before frosting. 
  7. Using a whisking disc, beat the soft butter and cream cheese until smooth. Add honey gradually until desired sweetness is achieved. 
  8. Spread or pipe the frosting over cooled muffins. Top with chopped walnuts, grated carrot, or pumpkin seeds. 
  9. Soft, naturally sweet, and packed with wholesome ingredients perfect for breakfast or a healthy treat!