Healthy Carrot Cake Muffins

flour

baking soda

baking powder

salt

cinnamon

maple syrup

almond milk

vanilla extract

banana,

carrot

¼ cup of chopped walnuts

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.

Sift together the flour, baking soda, baking powder, salt, and cinnamon.

Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

Gently stir in the grated carrot and nuts.

Evenly spoon the mixture into the 6 muffin cups.

Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.

These were amazing! I made them for my 10 month old son and just didn't add the maple syrup! Still really good! Thank you for an easy recipe

These were amazing! I doubled the cinnamon (because I absolutely love it!) and maple syrup (for added sweetness) and they turned out amazing, as usual! They came out light and fluffy, but were devoured within 5 minutes! 

Hi, I have some advice for you - after you've baked them, leave them in the half-opened oven. Taking them out right away could be shocking for them.




Otherwise, thank you for the recipe, it turned out really fluffy and smooth on the inside^^ Greetings from the Czech Republic!

I used equal parts mashed avocado and they turned out really well! 

I usually store them on the counter in an air tight container for a few days but they would last a couple days longer in the fridge. Since they're very moist, they're probably best kept in the fridge (but if you think you'll eat them within 48 hours, it's not really necessary).

This cooked very well and taste really healthy, the only thing was mine came out quite flat so maybe I could add some self raising flour instead?

Hi Brita your recipe is simple and amazing. Made it couple of times but did not last even for 20 min the time taken for baking?? was off the table  within 5 mins. They were light and fluffy. A very good recipe for me and my family as I always hunt for eggless versions ??

The tastiest carrot muffins i've ever had, no sugar = guilt free ;)

These muffins are delicious!  So moist And very easy to make!! I added raisins and walnuts!! 

I am not much of a baker and these turned out amazing. So easy and incredibly delicious. A definite keeper, thank you!!

This recipe was so amazing!  I was pleasantly surprised at how moist and fluffy they were and especially because they were vegan.  Nothing worse than a dry muffin!  These were super easy to whip up and all in one bowl too.  These had such a wonderful cozy flavors such as: banana, carrots, cinnamon, and maple syrup.  I can't wait to make this recipe again and to try other FWF muffin recipes!  FWF has the best recipes ever!

Loved this recipe! It looked and as good as it tasted! Will be making many more times. 

Just made . Wonderful
 I ended up with extra battery. Had a mini size cupcake pan so discided to try
 Bake in over with others. Came out perfect and not dry due to smaller sizing.

Made these with my 4-yo last week and I LOVE that he thinks adding veggies to muffins is an amazing idea! Great texture and simple bake. I may add a little more sweetness next time, but I also won’t admit how much butter I like to lather on my muffins ;)

P.S. What’s the best way to store these?

Me and my boyfriend made this today and we both loved it!!! 

It turns out amazing! I definitely will try others recipes of yours!

Loved them! I'm glad they are not that sweet as other dessert recipes cause we are no longer used to a lot of sweetness. But this ones are great! I did add 1 egg to the recipe just to get my picky-eater toddler eating some egg. My family loved them so I'm sure I'll keep making them. Plus they were SUPER EASY TO MAKE! Thanks! :)

There is one other thing wrong with this recipe - it makes only six :-) :-).  I used spelt flour and they are delicious and so easy!  I omitted the nuts because I didn't have any on hand, but I think they would be better with and I will use them next time!

These were great! Mine weren’t so pretty but I made them a little smaller. It’s the first sugar free muffin I’ve made where you really can’t tell it’s refined sugar free!

Made it. Love it,
Muffins are moist and soft.  Delicious  :-) .

These were yummy but tasted more like banana muffins than carrot cake. 
I substituted equal parts mashed avocado for the nut butter, regular milk for almond milk, and honey for the syrup. Next time I’ll try to add more cinnamon. 

https://www.youtube.com/watch?v=_8RDgowfvDc

These simple to make muffins come together in just ONE bowl and are completely vegan and tasty!

Get the full recipe for these delicious muffins here: https://foodwithfeeling.com/healthy-carrot-cake-muffins/

healthy carrot cake muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Brita Britnell

Ingredients

Instructions

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