• Kim Bresseleers

Carrot Cake Muffins

Updated: Aug 13, 2020

These muffins are slightly sweet, creamy and yet healthy. Delicious as a snack or breakfast!


Servings: 9 muffins Preparation time: 10 minutes + 30 minutes in the oven


200 grams of carrots 1 banana 3 eggs (or flax eggs) handful of raisins 200 grams of oatmeal flour 1 teaspoon of cinnamon 50 grams of coconut oil 25 grams of maple syrup  1 teaspoon of vanilla extract pinch of salt Topping: 25 grams of coconut oil 1 tablespoon of maple syrup 1 tablespoon of coconut milk handful of walnuts, chopped


  1. Preheat the oven to 175 degrees. Put 9 muffin tins in a muffin baking tin.

  2. Microwave the coconut oil until it liquefies. Let it cool down for a while.

  3. Grate the carrot and mash the banana. Put this together in a bowl and add the eggs and vanilla extract. Stir well until smooth.

  4. Then add the oatmeal flour, cinnamon and salt and mix together.

  5. Now add the coconut oil, maple syrup and raisins and stir this just until it is nicely combined throughout the mixture.

  6. Spoon two tablespoons of the mixture into the muffin tins and bake for 30 minutes in the oven.

  7. Now make the glaze, by heating the coconut oil and maple syrup in a saucepan. Once the coconut oil has liquefied, add the coconut milk. Stir well until the mixture has thickened, then pour over the muffins. Sprinkle some more walnuts on it.


19 views0 comments

Recent Posts

See All
Subscribe to Our Newsletter
Receive the latest recipes into your mailbox! 

Thanks for submitting!

Green Yourself

Here at Green Yourself, we believe getting healthy is a journey that leads to a happier, more fulfilling life.


We are here to help you achieve this goal through articles, recipes and our amazing online community! 

Stay Connected

  • @green_yourself

Subscribe to our newsletter and receive weekly updates on healthy food, natural care and sustainable living! 

Post you also might like