Description
Delightfully moist and flavorful, these Carrot Cake Muffins are perfect for breakfast or a snack. Packed with wholesome ingredients, they’re a delicious way to enjoy your favorite cake in muffin form.
Ingredients
Scale
1 cup wholemeal self-raising flour
1/3 cup rolled oats
1 tsp bicarbonate of soda
1 tsp cinnamon
2 eggs
2 large ripe bananas
well mashed
2 tsp low GI honey or pure maple syrup
1/3 extra virgin olive oil
2 medium carrots
grated
½ cup chopped prunes or blueberries
¼ cup walnuts
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, combine the wholemeal self-raising flour, rolled oats, bicarbonate of soda, and cinnamon.
- In another bowl, whisk together the eggs, mashed bananas, honey or maple syrup, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the grated carrots, chopped prunes or blueberries, and walnuts until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added sweetness, choose ripe bananas and adjust the honey or syrup to taste. These muffins can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Carrot Cake Muffins, Healthy Muffins, Easy Muffins, Carrot Muffins, Breakfast Muffins