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5
from 1 vote
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
Servings:
12
Author:
Nikole Goncalves
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
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.