Healthy carrot cake muffins anyone? Yes please. Now you can have your cake and eat it too! These delicious muffins are completely wholesome, high in protein and made using ‘good for you’ ingredients! They are perfect for breakfast or healthy snacks on the go.
These healthy carrot cake muffins are sweetened with ripe banana, some maple syrup, and have hints of lemony flavour in every bite. They also happen to be vegan, gluten free, and oil free! These muffins are perfectly suitable for all eating preferences!
How do you make healthy carrot cake muffins?
First whisk together your dry ingredients in one bowl. Then combine and mix your wet ingredients in another bowl.
Add the wet to the dry and evenly distribute your batter into your muffin tray. (Use muffin liners or grease if needed.) Then bake!
Make these delicious muffins for a healthy make ahead breakfast or easy snack. These carrot cake muffins will also make a great dessert option for Easter, or any other occasion. You won’t feel guilty over indulging in this recipe with its healthy, wholesome ingredients.
Can I make any substitutions?
Need to make these nut free? No problem! Simply substitute the almond milk for unsweetened soy or coconut milk.
Don’t have garbanzo bean flour on hand? Grind dry chickpeas in a high speed blender into a flour consistency. Or you may sub for oat flour, or whole wheat flour if you’re not avoiding gluten.
More healthy breakfast or dessert recipes
- Healthy Peanut Butter Chickpea Cookies
- Healthy Pumpkin Spice Muffins
- Oatmeal Zucchini Cookies [V+GF]
- Super Yummy Homemade Granola Bars
- Pink Beet Pancakes [V+GF+Oil Free]
- Quinoa Mini Muffins with Sweet Potato
- Sweet Hummus Fruit Dip [V+GF]
- Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
- 1.5 cups chickpea/garbanzo flour
- 2.5 tsp baking powder
- Preheat the oven to 375 degrees F and line a muffin tray with 12 muffin cups, or grease.
- Add your dry ingredients in a large bowl and whisk to combine.
- Combine your wet ingredients in another bowl and mix well. Then add the wet ingredients to the dry and mix until combined.
- Spoon the mixture into your 12 muffin cups, filling about 3/4 of the way to the top. (They won't rise much.)
- Bake for 16-18 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for a few minutes at room temperature, and enjoy warm. Store leftovers in an airtight container.