Friday 30 April 2021

Carrot Cake Muffins

If you're in need of a grab and go breakfast recipe these delicious muffins are perfect!

I don't think I'll ever tire of breakfast muffins, it's literally the definition of having cake for breakfast and I'm so here for it. I also adore anything carrot cake flavour, and these muffins are exactly that. The spices in any carrot cake variation are what makes it pop, and I've included walnuts and sultanas for some added texture and crunch. Walnuts I discovered recently are a good plant source containing the essential Omega-3's which contributes to good brain health. So having them in your morning breakfast muffin is a great way to start the day! I also read somewhere that foods sometimes represent their function - so walnuts look like a brain and that's also what they do - quite a funny way of looking at it, not sure whether it's true or not but I like the idea of it :) I've added oat flour in this recipe (ground down oats) because oats are also a great ingredient to have for breakfast or to include in your diet. I've made these muffins sound super healthy and 'clean' but I don't like to think of foods in that way, I just like to include foods that are generally better for our health. Don't worry they are so tasty, and I love to enjoy sweet things too as you should know by now ;)

Keep reading to get this recipe!

Check to my other carrot cake recipes for more inspiration!


Prep: 15 minutes
Cook: 25 minutes
Serves: 12 muffins

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


240ml Soya milk + 1 tsp apple cider vinegar
80g Coconut oil melted 
140g Plain flour
80g Oat flour (add more plain flour if you don't have oat)
110g Coconut sugar
1 tsp Vanilla extract
1 tsp Baking powder
1 tsp Bicarbonate of soda
Pinch of salt
1 tbsp Cinnamon
1 tsp Ginger
½ tsp Ground cloves
140g Carrots grated
60g Walnuts chopped
60g Sultanas


✿Preheat the oven to 180 degrees and line a muffin tray with liners.
Melt the coconut oil then leave to the side and in a jug combine the soya milk with the ACV and leave to sit for 5 minutes. 
Grate the carrots in the meantime and chop the walnuts. 
In a large bowl combine the oat flour, plain flour, baking soda, bicarb, salt and spices and mix. Fold in the carrots to coat them in the flour. 
Add the soya milk, coconut oil and vanilla and mix together well. 
Fold through the walnuts and sultanas then spoon the batter into the muffin liners.
Place in the oven for 25 minutes until cooked through.
Once cooked place on a wire rack to cool before serving. Best stored in an airtight container at room temperature for up to 1 week. Enjoy!


1 comment

  1. I’m not a professional chef but I’m a professional assignment writer in USA and sometimes I cook and bake. I don't even know how to make carrot cake muffins but I like its tasty flavor. When I’m free at home try to add some baking recipes in my notebook.


© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig