These 1 bowl healthy carrot cake muffins are sweet, and perfectly spiced! They are made in one bowl and are healthy enough to eat for breakfast all Easter long!

If Im going to be totally honest – carrot cake was never my absolute favourite. I know, this is shocking! You’d think I’d be all over it, since it’s a dessert with veggies in it. I think it was because I had only tried the store bought kind and of course, that stuff loaded with sugar! You almost can’t even detect any carrot shavings. You just have to trust they’re in there from the tiny specks of orange.

That being said, lately I’ve been thinking… carrot cake is basically a sweet, spiced cake with carrots and walnuts. So whats not to like? I was determined to create a carrot cake recipe that not only is super easy to make, but also has REAL wholesome ingredients! And of course, ALSO tastes delicious, without loads of sugar.

My taste buds have changed so much since cutting out white processed sugars. I really don’t like overly sweet desserts anymore, and I have found that making my own desserts and baked goods that are refined sugar free is a great option!

You’ll be going back for seconds, thirds and possibly fourths because these 1 bowl healthy carrot cake muffins are moist, sweet, and slightly spiced with the best crunchy sweet topping! This is exactly why I had to give the rest away to friends and coworkers. I cannot be trusted.

Share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations if you recreate these healthy carrot cake muffins!

Have a wonderful Happy Easter weekend with your family and friends. 

Recipe

One Bowl Healthy Carrot Cake Muffins

Sweet and perfectly spiced healthy carrot cake muffins made in one easy bowl in under 30 min!

Prep Time: 12 minutes mins

Cook Time: 18 minutes mins

Total Time: 30 minutes mins

Ingredients:

Ingredients

• dry
• 2 cups spelt flour
• ½ cup almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp sea salt
• wet
• 2 eggs
• ¼ cup avocado oil can also sub for coconut oil
• 1 tsp vanilla bean paste or extract
• 1 tsp apple cider vinegar
• 1 cup unsweetened soy milk
• ½ cup unsweetened applesauce
• 3/4 cup coconut sugar
• 1 cup shredded carrots roughly 1.5 medium sized carrots

Topping

• ½ cup raw walnuts chopped
• 1 tbsp coconut sugar

category:

serves: 12

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Instructions:

• Preheat oven to 375F.
• In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 min to thicken up and creating a "buttermilk" consistency.
• Next, in a large mixing bowl whisk together all wet ingredients (except for the carrot) adding in the "buttermilk" last.
• Next, sift in dry ingredients and whisk until batter is smooth.
• Add in shredded carrots and mix until combined.
• Line a 12 cup muffin tray with liners and using an ice-cream scoop divide the batter into all 12 cups.
• Top each muffin top with chopped walnuts, sprinkle coconut sugar and bake in the oven for 18 min.
• Remove from oven and allow to set for 5 minutes before transferring to a cooling rack to full cool.

Notes

*Allow muffins to fully cool before removing the liners or else it will stick to the paper.

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Hey HealthNuts!

If you recreate any of these recipes please share a photo on social media and
TAG me @healthnutnutrition and #healthnuteats so I can easily find them and like them!