Who doesn’t love muffins?! These wholesome muffins are packed with nutritious ingredients, and are bursting with flavour! Combining the goodness of carrots, with the sweet pineapple, and delicious cream cheese frosting, these are the perfect snack or lunchbox filler!

You can also make this recipe into a cake, if you need a yummy and wholesome option for an upcoming Birthday or celebration. We love carrots for their richness in essential nutrients and fibre content, not to mention their natural sweetness!

Carrot Cake Muffins

Jane Houston

RSF | VG

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Course 3 meals a day, lunchbox, Snack, vegetarian

Servings 12 muffins

Ingredients

  

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• 1 3/4 cup carrot – finely grated
• 2 eggs
• 1/2 cup Greek yogurt
• 1/2 cup avocado oil
• 1 cup tinned pineapple
• 3/4 cup honey or maple syrup
• 1 3/4 cup white spelt flour
• 1/2 cup desiccated coconut 
• 1.5 tsp baking powder
• 1 tsp bi carb soda
• 1 tsp ground cinnamon
• 1/2 tsp vanilla essence
• 1 pinch salt

Cream Cheese + Yogurt Frosting

• 250 grams cream cheese
• 1/2 cup Greek yogurt
• 1 tsp lemon juice
• 1/2 tsp lemon rind
• 2 tbsp honey or maple syrup
• 1/2 tsp ground cinnamon

Topping (optional)

• 1/2 cup chopped walnuts

Instructions

 

• Remove cream cheese from the fridge to soften
• Preheat the oven to 180 degrees and line a muffin tray with muffin papers
• Finely grate the carrots and set aside
• Take out a bowl for the wet ingredients and crack in the eggs, whisking well. Add in the yoghurt, avocado oil, honey or maple syrup and vanilla essence and mix gently to combine
• Take out another bowl for the dry ingredients. Sift in the spelt flour, baking powder, bi carb soda and cinnamon. Add in the salt and dessicated coconut and mix gently
• Pour the wet ingredients into the dry and add in the grated carrot and pineapple too. Mix until combined
• Spoon the batter into the muffin tray and place into the oven to bake for roughly 20 minutes until golden on top. Insert a skewer into a muffin and if it comes out clean, the muffins are ready
• Set the muffins aside to cool and in the meantime prepare the frosting
• Add the softened cream cheese, yoghurt, lemon juice, lemon rind, honey or maple syrup and cinnamon to a bowl and mix with electric beaters until smooth
• Once the muffins have cooked completely, top with the frosting and sprinkle with the roughly chopped walnuts

Notes

* This can also be baked into a cake too. It will need to be baked for roughly 40 minutes, until a skewer comes out clean when inserted within

Tried this recipe?Let us know how it was!