Healthy Carrot Cake Muffins [V+GF+Oil Free]
Healthy carrot cake muffins are a delicious treat made using wholesome ingredients and without any refined sugars. Perfect for breakfast or dessert!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Servings: 12 Muffins
- 1.5 cups chickpea/garbanzo flour
- 2.5 tsp baking powder
- 2 medium carrots shredded
- 1 large banana mashed
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/2 lemon zested
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.
Serving: 1Muffin | Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 31mg | Potassium: 314mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1710IU | Vitamin C: 1.8mg | Calcium: 75mg | Iron: 0.9mg