A recipe for healthy carrot muffins by nutritionist Jennifer Medhurst

Healthy Carrot Muffins

December 7, 2020
Serves: Makes 6 muffins Cooks In: 30 mins
  1. Preheat oven 220C (425F).
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg, raisins, grated carrots and chopped walnuts and make sure they are well combined.
  3. In a medium mixing bowl, combine the oil, maple syrup whisked egg, yogurt and vanilla then mix well.
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
  5. Grease your muffin tin with some extra virgin olive oil and divide the batter evenly between the 6 muffin cups. Sprinkle the tops of the muffins with coconut sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. Enjoy!


  • 120g (1 cup) white whole wheat flour or regular whole wheat flour
  • 110g (1 cup) grated carrots (about 1 1/2 large or up to 3 small/medium)
  • 1/4 cup roughly chopped walnuts
  • 1/4 cup jumbo raisin mix (or normal raisins if you can’t find this)
  • 1 tsp ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • ¾ tsp baking powder
  • 1/4 tsp baking soda
  • A pinch of salt
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup maple syrup or honey
  • 1 egg, preferably at room temperature (or flax egg if you would like a vegan option)
  • 1/4 cup plain Greek yogurt (or coconut yoghurt if you would like a vegan option)
  • 1/2 tsp vanilla extract

For sprinkling on top

  • 1 tbsp coconut sugar
  • 1 tbsp pumpkin seeds