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Carrot Cake Muffins

Carrot Cake Muffins

What is your kid's favorite dessert? Here we share a healthy carrot cake muffins recipe for you. Easy and healthy!

Makes: 12 muffins
Time: 35 minutes
Age: 12+ months


Ingredients:

250g carrots
200g plain flour
150g applesauce
60g raisins 
50g walnuts
2 medium eggs
2 Tbsp sunflower oil
2 tsp baking powder
2 tsp pure vanilla extract
1 ½ tsp cinnamon powder 


Instructions:

    • Preheat oven to 180C and line a 12 holes muffin tin with cupcake cases.
    • Place the carrots, walnuts raisins in a food processor and pulse until finely grated but not pureed.
    • In a large mixing bowl sift together the flour, baking soda and cinnamon and mix well.
    • In another bowl, whisk together the eggs, vanilla extract, oil and applesauce.
    • Gradually pour the wet ingredients into the flour mixture, stirring until smooth.
    • Add the carrots, walnuts and raisins and mix well to combine.
    • Divide the batter into each muffin case, only filling ¾.
    • Bake in the oven for 20-25 mins.
    • Let the muffins cool completely on a wire rack.
    • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
    • Serve and enjoy!

Nutrition Information Typical Values: 

Nutrient per 100g per serving (63g)
Energy

1070kJ/ 255kcal

674kJ/ 161kcal

Fat

of which saturates

10g

1.5g

6.5g

0.9g

Carbohydrate

of which sugars

32g

12g

20g

7.6g

Protein 6.1g 3.8g
Salt 0.49g 0.31g
Vitamin A (reteq) 293ug (37%) 184ug

% reference intake of an average adult (8400kJ/2000kcal)