Soft, moist and fluffy on the inside, this healthy spin on the ultimate classic will become the go-to recipe. Super quick and easy to whip up, these oh so moreish cinnamon Carrot Cake Muffins are also naturally gluten-free, oil-free and vegan-friendly. It's a win-win-win situation! 



(makes 8 muffins)

  • 1 ripe banana, mashed (100g mashed banana)
  • ½ cup (120ml) almond milk
  • 1 tbsp apple cider vinegar
  • 3 tbsp (40g) almond butter
  • 25g coconut sugar (opt for a handful of chopped dates or raisins for a sugar-free alternative)
  • 1 tsp natural vanilla extract
  • 1 cup (100g) oat flour
  • 1 tbsp (10g) tapioca flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of good quality salt
  • 1 tsp cinnamon
  • ¾ cup (90g) grated carrot (tightly packed)



  1. Preheat the oven to 180C.
  2. In a large mixing bowl, whisk together mashed banana, almond milk, apple cider vinegar, almond butter, coconut sugar and vanilla. 
  3. Add oat flour, tapioca flour, baking powder, baking soda, salt and cinnamon. Mix with a spoon until well combined, don’t over mix the ingredients. 
  4. Mix in the grated carrots.
  5. Distribute the batter between 8 silicone muffin moulds. Bake for 18-20 minutes, or until golden brown on top. Let the muffins cool down completely before removing from the moulds.


Opt to keep the muffins plain for a yummy breakfast, or jazz them up with some sugar-free decorations for a super cute treat! 

*Carrots featured are for decoration purposes only*