Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

Nutrition know-how

Total serving kcal per serve Fat per serve
12 119 5g


0.375 cup whole wheat flour
0.25 cup rolled oats
0.125 cup brown sugar
0.5 teaspoon baking powder
0.125 teaspoon baking soda
0.5 cup unsweetened apple sauce
0.5 cup grated carrots
1 large eggs
1.5 tablespoons canola oil or melted coconut oil
0.125 cup raisins (optional)
0.5 teaspoon cinnamon (optional)
0.125 teaspoon salt (optional)


  • Preheat the oven to 175°C and coat a 24 cup mini muffin tin with nonstick spray.
  • Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  • Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
  • Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
  • Serve warm, at room temp, or chilled.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.

Recipe adapted from:

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