Healthy Carrot Cake Muffins
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is important for good vision.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 200 gram Carrots
- 150 gram Whole wheat flour
- 100 gram Oats
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 unit Eggs
- 4 tablespoon Honey
- 2 tablespoon Coconut oil
- 1 teaspoon Vanilla extract
- 4 tablespoon Greek yogurt
- 50 gram Walnuts
- 50 gram Raisins
Instructions
- Preheat the oven to 180°C (350°F). Grate the carrots and set aside. In a large bowl, mix together the whole wheat flour, oats, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the eggs, honey, coconut oil, vanilla extract, and Greek yogurt. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated carrots, walnuts, and raisins. Spoon the batter into a muffin tin lined with paper liners. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes before removing from the tin. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.