Carrot Muffin Recipe

Carrot Muffin Recipe

If you love carrot cake you will love these muffins. They are somewhat of a healthier version and make the perfect snack at work or morning tea for the kids. They didn’t last long in our house.

These are super easy to make, are very moist and have just the right amount of sweet to go well with the savoury carrots. They would also freeze well if you want them to last longer.


  • 2 cups wholemeal flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup maple syrup
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup sultanas
  • 2/3 cup melted coconut oil
  • 1/4 cup natural yoghurt
  • 1/4 cup oats
  • 3 eggs (room temperature)
  • 2 cups grated carrot


  1. Preheat oven to 175 degrees celcius
  2. Line muffin tray with paper liners
  3. Sprinkle half your oats into bottom of liners
  4. In a bowl sift flour, baking soda, cinnamon, salt, nutmeg, ginger
  5. In seperate bowl use hand mixer or mix master on moderate speed to combine the sugar and oil
  6. Beat in the yoghurt, apple sauce, maple syrup – for approx 1-2 mins
  7. Add eggs one by one, giving it time to mix after each one
  8. With a spoon manually stir the dry ingredients into the wet mix (only stir until just combined you don’t want to overmix otherwise you won’t get that light and fluffy consistency)
  9. Fold in coconut, sultanas, walnuts and carrots
  10. Mixture should be pretty thick
  11. Pour into muffin pans
  12. Sprinkle remaining oats on top
  13. Bake for 20-25 minutes until knife inserted comes out clean
  14. Enjoy!

Leave a Reply