Sunday Pleasures: Healthy Carrot Muffins

12540543_10153437116652198_4239283496825013182_nA few days ago I saw this amazing carrot muffin recipe and I decided I had to try it. These muffins taste incredibly good even though they have no sugar in them (just a little bit sprinkled on top)! They’re made with carrots and honey and you can easily eat 4 in a row (not that I did that…).

I used regular wholemeal flower as opposed to white wholemeal flower and honey as opposed to maple syrup so the muffins turned out a lot browner than the ones in Cookie & Kate. They still tasted really good though so whichever you try, you will love it! This recipe takes 15mins to prepare and about 30mins to cook.


  • 1¾ cups of wholemeal flour
  • 1 teaspoon of ground cinnamon
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • About 3 carrots, grated (ideally they should fill 2 cups)
  • ½ cup roughly chopped walnuts
  • ½ cup raisins (this is the only thing I would remove but that’s because I’m not a huge fan of raisins)
  • ⅓ cup melted coconut oil or extra-virgin olive oil (I used coconut oil)
  • ½ cup honey
  • 2 eggs
  • 1 cup of fat free natural Greek yoghurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon of icing sugar, to sprinkle on top (optional)


  1. Preheat the oven at 160C (if you are using honey, bake them at this temperature too as they will brown quicker)
  2. In a mixing bowl combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg. Blend with a whisk or wooden spoon
  3. Grate the carrots
  4. In a separate small bowl toss the raisins with 1 teaspoon of flour so they don’t stick together.
  5. Add the carrots, walnuts and raisins to the other ingredients and stir
  6. Melt the coconut oil (a few seconds in the microwave should do it)
  7. In another mixing bowl, add the melted coconut oil and the honey and whisk together. Add the eggs, the yoghurt and the vanilla extract and mix well.
  8. Pour the coconut oil mixture into the other mixture and mix with a big spoon.
  9. Grease the muffin cups if necessary (if non-stick then not needed)
  10. Divide the batter between the 12 muffin cups and sprinkle the top of the muffins with icing sugar.
  11. Bake the muffins for about 30mins in low temperature
  12. Let the muffins cool for about 15mins and enjoy!

12540960_10153437219657198_3279186386511338167_n11140056_10153437219892198_1753209804154710942_n12418043_10153437219912198_63552007961697267_n12573124_10153437219597198_1135094434770463388_nIf you try it out comment below or tag me on Instagram and let me know how it turned out!

Lots of love,

5 thoughts on “Sunday Pleasures: Healthy Carrot Muffins

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