Carrot Muffins

Healthy and nutritious food does not have to be tasteless and boring. I enjoy making healthy alternatives to my old favourites.  It is a relief to know that I can eat food which tastes delicious and is good for my health.

Christmas food is traditionally rich, but not always healthy. As this time of year looms, we all struggle to maintain our healthy eating patterns. But what if we could reinvent some of these recipes so that they not only taste good, but are good for us?

Improving our health does not always mean we have to give up the food we enjoy. We can change these foods to improve their nutrition.

This is my take on the traditional carrot cake. By reducing the sugar and flour, increasing the amount of grated carrot, and adding nut meal to the mix the glycaemic index is reduced and the nutritional value is improved.

This recipe is not only delicious, but it is healthy and vegan. I hope you enjoy it.


3 large carrots, grated

140g yoghurt

2 tsp vanilla extract

¼ cup coconut oil

½ cup maple syrup

350 g hazelnut meal

150g crumbed walnuts

1 cup SR Flour

2 tsp cinnamon

1 tsp baking powder

½ tsp baking soda


Place the grated carrots, yoghurt, vanilla, oil, and maple syrup in a bowl then mix to combine. Add the remaining ingredients and combine thoroughly.

Spoon the mixture into greased muffin trays, ensuring each muffin contains the same amount. I used 2 trays making 24 small muffins in total.

Place the muffins in a 180-degree oven. Cook for 25 minutes, swapping the trays mid-way through the cooking process

Remove the trays from the oven. When cool the muffins should be easy to remove.

Makes 24 small muffins.

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