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Carrot Cake Muffins

Makes 12

2 ½ cups rolled oats

1/3 cup coconut sugar

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

½ teaspoon fine sea salt

½ teaspoon baking powder

1 teaspoon bicarb soda

¼ cup maple syrup

1 cup apple puree/unsweetened applesauce

2 medium carrots (about 200 g), finely grated

¾ cup raw walnuts, roughly chopped

Preheat the oven to 180C and line a muffin tin with paper cases.

Place 1 ½ cups of the oats into the bowl of your food processor or blender, and blitz until you have a rough flour. Turn out into a medium-sized mixing bowl.

Mix through the coconut sugar, cinnamon, cardamom, ginger, sea salt, baking powder and bicarb soda, being sure to break up any lumps of coconut sugar. Stir through the remaining oats.

Add the apple puree and maple syrup, and mix until just combined. Add the carrots and walnuts, and fold through gently.

Divide evenly between the muffin cases, then bake for 25 minutes, or until the tops are golden and a skewer placed in the middle comes out clean.

Allow to cool before serving on their own, or with Orange Vanilla Cashew Cream.

Carrot Cake Muffins
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