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Carrot Cake Muffins

Gluten free, paleo and dairy free (swap the yoghurt for dairy free yoghurt). These muffins are easy to whip up and make a great sweet treat.

Carrot Cake Muffins
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Carrot Cake Muffins

Servings

10

servings
Prep time

30

minutes

Ingredients

  • 3 eggs

  • 1/2 cup greek yoghurt (swap for coconut yoghurt to make DF)

  • 1/4 cup almond milk

  • 1/4 cup honey

  • 2 carrots, grated

  • 1 cup almond meal

  • 1/2 cup spelt flour (or coconut/ rice flour)

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 cup chopped walnuts

  • For the Icing

  • 150g cream cheese

  • 3 Tbsp honey

  • 1/2 lemon, squeezed

Directions

  • Pre-heat the oven to 180 degrees on fan bake and grease 10 muffin trays.
  • In a large bowl, whisk the eggs. Add the yoghurt, milk and honey and beat the mixture until smooth.
  • Add in the carrots, flour, almond meal, baking powder, cinnamon, nutmeg, walnuts and fold the dry ingredients in with the wet ingredients until just combined.
  • Portion the batter into 10 muffin holes and bake for 20 minutes until muffins rise.
  • For the icing: beat the cream cheese, honey and lemon juice in a small bowl until smooth.
  • Once the muffins have cooled, add the icing evenly on top and enjoy!

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