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One Bowl Healthy Carrot Cake Muffins

Sweet and perfectly spiced healthy carrot cake muffins made in one easy bowl in under 30 min!
Prep Time12 mins
Cook Time18 mins
Total Time30 mins
Servings: 12
Author: Nikole Goncalves



  • 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


  • ½ cup raw walnuts chopped
  • 1 tbsp coconut sugar


  • 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.


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