Yummy, yummy today I have this delicious crumbly, nutrients dense and soft carrot cake muffins recipe for you. Yes, healthy muffins does exist. And this recipe is irresistible.

Why muffins with carrot?

I am often craving for moist and tender (but healthy) muffins because they are simply perfect any time of day.

Carrot cake muffins are perfect if they are made with only wholesome and clean-eating ingredients. So I made them WITHOUT butter, refined sugar, eggs. They taste incredibly good.

You’ll notice that the exquisite tenderness of the healthy muffins comes from the carrots and banana that are actually healthy for you.

Double the pleasure with a crumble on top!

I’ve added a crumble (inspired by my two berries crumble recipe) on top.

Even if the muffins are divine without the crumble (meaning you can skip it if you are in a hurry or you want to keep it simple), the crumble topped muffins are a treat that you don’t want to share because it’s a piece of heaven.

I definitely love the crunch of the nuts and the fluffy texture of the muffin itself….yummy, now you will add the crumble, right?

Top Tip

You can keep the muffins 2-3 days covered in a bread box or in the fridge – if they will last all this time. What about to combine my lovely hot chocolate or my golden milk (turmeric latte) with one of these scrumptious muffins, to create a special moment ? No guilt at all, it’s healthy and packed with nutrients !

Take out your muffin pan and start right now this delicious carrot cake muffins recipe!

Healthy carrot cake muffins and…

Low in gluten, scrumptious, dense and crumbly (and easy) !

If you make it

If you make the carrot cake muffins, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

Carrot Cake Muffins

Delicious moist and tender muffins, with only the good stuffs. The Best.

Category Dessert, Snack

Keyword Butter free, Dairy free, Egg free, Low in gluten

Prep time 15 minutes minutes

Cook time 20 minutes minutes

Total time 35 minutes minutes

Servings 6 muffins (large)

INGREDIENTS

MUFFINS

• 1 cup spelt flour
• 1 cup almond meal
• 1 tsp baking soda
• ½ banana, mashed
• ½ cup shredded carrot - (approx. 1 ½ carrot)
• 1 flax egg* - (1 Tbsp ground flaxseed + 2 1/2 Tbsp water)
• ⅓ cup coconut honey or maple syrup
• ⅓ cup almond milk or any other nut milk
• 3 tbsp coconut oil
• 1 ½ tsp apple cider vinager organic
• 1 tsp cinnamon powder
• 1 tbsp maca powder (optional)

CRUMBLE for TOPPING (OPTIONAL)

• ⅓ cup shredded carrot (approx. 1/2 carrot)
• ⅓ cup almond meal
• ¼ cup oat flakes (small)
• ¼ cup walnuts, coarsely chopped
• 1 tbsp coconut oil
• 1 tbsp coconut honey

INSTRUCTIONS

MUFFINS

• Preheat the oven to 170 C.
• Peel and grate the carrot (if you do the crumble, grate approximately 1 ½ – 2 carrots and put 1/3 cup on the side).
• Prepare the flax egg by mixing 1 tbsp of ground flaxseed with 2 1/2 tbsp of water and let it sit for 5 minutes.
• Stir all the dry ingredients together in large bowl (spelt flour, almond meal, baking soda, cinnamon and optional maca powder). Set aside.
• In another bowl, mix all the wet ingredients together (grated carrot, melted coconut oil, coconut honey or maple syrup, apple vinegar and the nut milk of your choice).
• Mash the banana with a fork and mix together with the wet ingredients.
• Add the wet mixture to the dry mixture and combine. Add the flax egg and stir well with a large spoon**.
• Place 6 large muffin paper cases into your muffin pan and spoon the mixture evenly into it (approx. ⅔ full).
• Set the muffin pan aside and prepare the crumble (optional) or skip this step and bake directly in the oven for 20 minutes or until a knife inserted comes out clean.

CRUMBLE for TOPPING (OPTIONAL)

• Mix together all the ingredients in a bowl until you reach a sticky texture and you can form some crumble. If it is not sticky enough to hold together, add a little bit more oil or sweetener. The easiest way to form the crumble chunks is by hand.
• Place the crumble on top of the 6 muffins and press a little bit into the dough.
• Bake in the hot oven for 20 minutes. If the top is getting too brown after 15 minutes, cover the muffins with some aluminium foil to prevent the cake top from burning.
• After 20 minutes, insert a knife. If it comes out clean, the muffins are ready. Take them out and allow them to cool down.

Notes & Tips

** I prefer to mix them all up with a large spoon, instead of an electric mixer.