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Carrot Cake Muffins

These Carrot Cake Muffins make the best breakfast or snack, I reckon you’ll find yourself making over and over again because they’re THAT DELISH!

Makes: 12 muffins

Ready in: 40 mins




  • 2 cups of wholemeal self-raising flour

  • 1 tsp baking powder

  • 1 tsp of cinnamon

  • 1/2 cup maple syrup

  • 1/2 cup milk (I used oat)

  • 1/3 cup nuttlex (or coconut oil, melted)

  • 1 tsp of vanilla essence

  • 1 cup apple sauce

  • 1 cup carrot, grated

Icing (optional, but not really lol)

  • 125g reduced-fat cream cheese softened

  • 1/4 cup icing sugar

  • 1/2 tsp vanilla essence

  • 1-2 tbsp water

Topping (optional)

  • ¼ cup nuts of choice, finely chopped

  • Grated carrot



Step 1. Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil

Step 2. In a bowl combine the flour, baking powder and cinnamon

Step 3. Add milk, nuttlex, maple syrup, vanilla extract and apple sauce and rtir until well combined

Step 4. Gently add the grated carrots and mix

Step 5. Fill each muffin tin evenly

Step 6. Bake for 20-25 minutes or until golden brown and allow to cool

Step 7. Combine icing ingredients in a small bowl and spread on top of each muffin

Step 8. Top with crushed nuts and extra grated carrot

Notes: Use 2 mashed banana as an alternative to apple sauce.

Storage: refrigerate in an airtight container.

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