Healthy Carrot Cake Muffin Recipe

Healthy Carrot Cake Muffin Recipe

Sink your teeth into these healthy and simple-to-make Carrot Cake Muffins! 

Ingredients (makes 6 muffins):
120g wholemeal flour
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
pinch of sea salt
50g walnuts, roughly chopped
½ tbsp olive oil
½ tsp vanilla extract
2 large egg
2 tbsp maple syrup
70g (¼ cup) plain low-fat yoghurt
60ml (¼ cup) low-fat milk
1 medium carrots, peeled and grated 
Cream Cheese Frosting:
100g light cream cheese
2 tsp maple syrup
zest and juice of ½ lemon

1. Preheat the oven to 170°C (340°F) and place 6 cupcake liners in a 6-cup muffin tin. Lightly spray the liners with oil spray.
2. Place the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and walnuts in a large bowl and mix until well combined.
3. In a separate bowl, whisk together the olive oil, vanilla, egg, yoghurt and milk until well combined.
4. Add the wet ingredients to the dry ingredients and stir gently to combine. Do not over mix. Gently fold in the grated carrot.
5. Spoon the batter evenly into the cupcake liners. Bake in the oven for 15 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.
6. Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

7. To make the frosting, whisk the cream cheese, maple syrup, lemon juice and lemon zest together in a small bowl. Spread the frosting over the muffins.

Muffins can be stored in an airtight container for two days at room temperature or in the refrigerator for up to 4 days. 

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.