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Carrot Cake Muffins

1 large organic egg

¼ cup olive oil

1 mashed very ripe banana

¼ cup maple syrup or honey

½ cup 1 sweet apple, finely grated

½ cup coconut palm sugar

½ tsp sea salt

1 ½ tsp bicarbonate of soda

1 tsp tsp ground ceylon cinnamon

1 tsp pumpkin pie spice

½ cup unsweetened almond milk

1 heaping cup (packed) grated carrot

⅔ cup gluten free rolled oats

½ cup ground almonds

1 cup + 2 Tbsp buckwheat flour

¼ cup raw walnuts pieces


  • Preheat the oven to 175 C/350 F. Lightly grease muffin tin with coconut oil.

  • In a bowl mash the banana then add the egg, maple syrup, olive oil and whisk to combine.

  • Next add the grated apple, coconut sugar, bicarbonate of soda, salt and cinnamon and whisk to combine. Add the almond milk and stir.

  • Add the grated carrot and fold through.

  • Add the oats, ground almonds and buckwheat flour and gently mix through. Fold in the walnut pieces.

  • Divide evenly among 12 muffin tins, filling them all the way up to the top.

  • Bake for 32-36 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.

  • Remove from oven and let set in the tin for 5 minutes. Then transfer to a wire rack to cool completely.

  • Once cooled, store in a covered container or bag at room temp to keep fresh for 4-5 days. Once completely cool they can also be frozen for up to 3 months.

*This recipe has been slightly adapted from the original recipe provided by Natural Nourishment & Wellbeing

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