Carrot cake muffins cooling on a wire rack

Healthy carrot cake muffins

  • makes 12
  • Easy

Thick greek yogurt is the key to these miraculous muffins, flavoured with orange zest, mixed spice and maple syrup

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Bake a batch of these healthy carrot cake muffins, then check out our classic carrot cake muffinscarrot cakecarrot cake cupcakes and more carrot cake recipes.

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Ingredients

FROSTING

  • thick greek yogurt 200g
  • maple syrup 25g
  • vanilla extract ¼ tsp

MUFFINS

  • eggs 3
  • thick greek yogurt 100g
  • maple syrup 150ml
  • whole milk 50ml
  • vanilla extract 1 tsp
  • self-raising wholemeal flour 200g
  • mixed spice 1½ tsp
  • baking powder 1 tsp
  • carrots 200g, peeled and grated
  • raisins 75g, tossed in a pinch of flour
  • oranges 2, zested

Method

  • Step 1

    A few hours before starting the muffins, make the frosting. Put a colander over a medium bowl and line with some cheesecloth or muslin. Add the yogurt, cover, chill and leave to strain for 2-3 hours – you should be left with a clear-ish liquid in the lower bowl and the yogurt should be firmer. When you’re ready to start baking, heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Put the eggs, yogurt, maple syrup, milk and vanilla extract in a large bowl and whisk together until smooth. Combine the flour, mixed spice and baking powder, and add to the wet ingredients, folding until just combined. Add the carrots, raisins and half the orange zest, and fold though.

  • Step 3

    Line a 12-hole muffin tin with muffin cases and divide the batter between them. Bake for 20-22 minutes or until risen and firm to the touch. Remove from the oven and leave to cool completely.

  • Step 4

    While the muffins are cooling, transfer the strained yogurt to a small bowl and add the maple syrup and vanilla extract. Stir together and chill for a further 30 minutes. Once the muffins are ready, top each with some of the frosting and the remaining orange zest to garnish.

Check out more of the best carrot cake recipes

Easy Vegan Carrot Cake Recipe

Nutritional Information

  • Kcals 146
  • Fat 4.4g
  • Saturates 2.2g
  • Carbs 19.4g
  • Sugars 8g
  • Fibre 2.6g
  • Protein 5.6g
  • Salt 0.2g
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