These healthy Carrot Cake Muffins are soft, moist, and packed with goodness in every bite. Made with real carrot and wholesome ingredients, they're a simple way to enjoy a delicious homemade snack any time of day. Perfect for breakfast, lunchboxes, or an afternoon pick-me-up, these muffins deliver all the comforting flavour of carrot cake in an easy, nourishing bake.

Method

1. Preheat oven to 180˚C and grease a 12‑cup muffin tin. Sift together flour, oats, bicarbonate of soda and cinnamon in a bowl.
2. In a separate bowl, whisk together eggs, banana, honey and olive oil.
3. Create a well in the centre of dry ingredients and pour in banana mixture. Combine well.
4. Stir in carrots, blueberries and walnuts. Add one teaspoon of hot water if the mixture becomes too dry.
5. Spoon batter into a muffin tin and bake for 15 minutes (or until cooked). Makes 12 muffins.
   

Dietitians note: Experiment with other types of fruit and nuts e.g. swap banana for ½ cup apple puree or swap walnuts for LSA (ground linseeds, sunflower seeds and almonds), pecans or almonds.

Gluten-free version

• Swap wholemeal self-raising flour for gluten-free flour
• Swap oat bran for almond meal OR swap wholemeal self-raising flour and oat bran for 1 ⅓ cup almond meal

If you loved these Carrot Cake Muffins, you'll find plenty more wholesome, feel-good recipes in The Full Harvest: Volume 1 cookbook. Filled with simple breakfasts, nourishing snacks, family-friendly meals, and better-for-you treats, it's your go-to guide for making healthy eating both easy and delicious. Discover even more recipes you'll come back to time and time again.