Carrot Cake Muffins - Easy Healthy Recipe

These Carrot Cake Muffins are easy, healthy wholegrain muffins that are perfect for breakfast or snacks.

Course Breakfast, Snack

Cuisine American

Keyword carrot muffins, muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 221kcal

Preheat oven to 350°F / 180°C. Grease your muffin tins and set aside.
In a large bowl, whisk together crushed pineapple, eggs, olive oil, and brown sugar. Add the oat bran, and whisk again.
¼ cup olive oil, 2 large eggs, 14 oz crushed pineapple, ½ cup light brown muscovado sugar, ½ cup oat bran
To the same bowl add spelt flour, all purpose flour, baking powder, baking soda, salt, cinnamon, and ground ginger over the top.
1 cup whole grain spelt flour, ½ cup all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger
Lightly whisk the dry ingredients together, then switch to a wooden spoon or spatula and stir into the wet ingredients until just combined.
Add carrot and chopped walnuts, stirring to distribute evenly through the batter. Spoon into prepared muffin tins.
2 cups grated carrot, ½ cup chopped walnuts
Bake for 30 min, rotating the tins half way through. The muffins are done when a sharp knife inserted into the center has only a tiny bit of batter clinging to the sides.
Remove the muffins from the oven and allow to cool for 10 minutes in the muffin tins, then gently release the muffins from the tins, and turn onto their sides in the tins to fully cool.

Nutrition values are an estimate only
Drain a scant ¼ cup of liquid from the pineapple before mixing it in
Muffins can be frozen once fully cooled and will last up to three months in the freezer