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Carrot cake muffins

Serves: 12 (makes 12 muffins)
Time to make: 30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
Total cost: $6.84 / $0.57 per serve
(at time of publication)
  • oil spray
  • 1 cup wholemeal flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup rolled oats
  • 2 eggs
  • 180g apple purée
  • 1/3 cup olive oil
  • 2 medium-sized carrots, grated
  • 1/2 cup diced prunes


Step 1Preheat oven to 180ºC and grease a 12-hole muffin tin with a little oil spray. Sift together flour, sugar, baking powder, baking soda and cinnamon in a bowl. Stir in oats.

Step 2In a separate bowl whisk together eggs, apple purée and oil. Create a well in the centre of dry ingredients and pour in apple mixture. Combine well.

Step 3Stir in carrots and prunes, adding teaspoons of hot water if mixture becomes too dry.

Step 4Spoon batter into prepared muffin tin. Bake for 10-15 minutes.


Use nutmeg and sultanas (or dried cranberries) instead of cinnamon and prunes.

HFG tip

These muffins can be stored frozen for up to 3 months.


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