healthy carrot cake muffins

Course: Breakfast, Snack
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 large muffins
Calories: 287 kcal
Author: sanne

carrot cake muffins that are free of refined sugars and use carrot pulp left over after juicing carrots

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Ingredients

  • 200 gr carrot pulp left over from juicing
  • 100 gr raisins sultana
  • 20 gr sunflower seeds
  • 20 gr pumpkin seeds
  • 30 gr grated coconut
  • 2 tbsp cinnamon ceylon
  • 200 gr banana 2 medium size ones
  • 250 gr whole wheat flour
  • 15 gr baking powder
  • 1 pinch salt
  • 125 ml sunflower oil
  • 2 eggs
  • 75 gr greek yoghurt
  • 4 tbsp maple syrup
  • 10 gr almond shavings
Metric - US Customary

Instructions

  1. preheat the oven to 175 degrees Celciun (fan-mode)

  2. mix the sunflower oil with the eggs, greek yoghurt and maple syrup. Whisk until light and fluffy

  3. mix the flour, baking powder and salt. Add to the wet mixture and combine well

  4. mash the banana and add to the mixture

  5. carefully blend in the carrot (pulp en grated), raisins, seeds, coconut and cinnamon

  6. grease a muffin tray and divide the mixture into 12 muffins. Sprinkle the almond shavings on top

  7. put in the oven for 30 to 40 minutes

  8. store in an airtight container for approx. 3 days

Nutrition Facts
healthy carrot cake muffins
Amount Per Serving (1 muffin)
Calories 287 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 33mg 1%
Potassium 458mg 13%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g 12%
Vitamin A 56.7%
Vitamin C 3.5%
Calcium 10.4%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.