Carrot Cake Muffins

Gluten free, paleo and dairy free (swap the yoghurt for dairy free yoghurt). These muffins are easy to whip up and make a great sweet treat.

Ingredients (makes 10)

  • 3 eggs

  • 1/2 cup greek yoghurt

  • 1/4 cup almond milk

  • 1/4 cup honey

  • 2 carrots, grated

  • 1 cup almond meal

  • 1/2 cup spelt flour (or coconut/ rice flour)

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 cup chopped walnuts

For the Icing

  • 150g cream cheese

  • 3 tbsp honey

  • 1/2 lemon, squeezed


  1. Pre-heat the oven to 180 degrees on fan bake and grease 10 muffin trays.

  2. In a large bowl, whisk the eggs. Add the yoghurt, milk and honey and beat the mixture until smooth.

  3. Add in the carrots, flour, almond meal, baking powder, cinnamon, nutmeg, walnuts and fold the dry ingredients in with the wet ingredients until just combined.

  4. Portion the batter into 10 muffin holes and bake for 20 minutes until muffins rise.

  5. For the icing: beat the cream cheese, honey and lemon juice in a small bowl until smooth.

  6. Once the muffins have cooled, add the icing evenly on top and enjoy!

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