It’s been a while since I shared a baked recipe or sweet recipe on the blog, but it’s been worth the wait as these were a mid-week night winner this week.

I made these muffins for my mum’s birthday on Tuesday and we enjoyed them with some candles and a happy birthday sing-song around my kitchen table with some of my family and they were devoured by all! They were indulgent and treaty, but 100% healthy, proving you can totally have your cake and eat it, but you can also do it in healthy style and it can do your body lots of good at the same time!

Carrot cake muffins

Everyone loves a carrot cake, it’s the ultimate British teatime treat. The sweet carrot, raisins and cinnamon are so tasty and the crunch from the walnuts is just the best. Super moist and so quick and easy to make, without any complicated ingredients in there and the only sugar is totally natural, and comes from dates, raisins, apple and banana.

I enjoyed one for breakfast with my mum the following day with a smoothie in hand and a cup of vanilla chai tea and enjoyed being triple parked with food yumminess! They were amazing the following day and two days later, the 12 muffins that were in my kitchen are no more. That’s why I don’t make muffins or cakes in my house as they don’t last two days!!!

Carrot cake muffins

Hope you enjoy the recipe and give me a thumbs up below once you’ve made them!

j x

Irresistable carrot cake muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 270g (3 cups) raw organic almonds, finely ground
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 1 large apple, peeled, cored and finely chopped
  • 2 carrots, trimmed and grated
  • 1 ripe banana
  • 8 dates, pitted
  • 3 eggs
  • 250g coconut oil, melted
  • ½ teaspoon vanilla extract
  • 100g (1 cup) raisins
  • 100g walnuts, roughly chopped
Instructions
  1. Preheat oven to 180°C/ 350°F.
  2. Use coconut oil to lightly grease 12 standard size muffin tin and place them on a baking tray. Set aside.
  3. Grind almonds with the S-blade of your food processor or use already ground almond and transfer into large bowl. Add baking soda, sea salt, cinnamon and ginger and set aside.
  4. In food processor, switch out the S-blade for the grater plate and grate your peeled and cored apple. In the absence of a food processor then grate the apple with a regular grater.
  5. Transfer the apple to a medium bowl and then grate the carrots. Add the grated carrots to the grated apple and set aside.
  6. Switch the S-blade back in the blender and blend the banana, dates, eggs, vanilla extract and coconut oil. Blend to a smooth and creamy consistency (with no date chunks). Add wet mixture to dry mixture and stir thoroughly.
  7. Then fold in the raisins, apple, carrot and chopped walnuts.
  8. Spoon batter into greased muffin tins and bake for 15-20 minutes or until muffins are lightly browned on top and baked all the way through.
  9. Let them cool and dig in.

Carrot cake muffins