Carrot Cake Muffins

Carrot Cake Muffins


  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1/4 cup honey
  • 2 large eggs
  • 3/4 cups grated carrots
  • 3/4 cups whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 50g cream cheese
  • 1/4 cup brown sugar
  • 1 tsp Mavella Superfoods Gut Boost


  1. Preheat the oven to 180c. Line 6 muffin tins with paper liners
  2. In the bowl of a stand mixer, beat the eggs, coconut oil, honey, cinnamon, ginger, nutmeg and Mavella Superfoods Gut Boost until fluffy.
  3. Fold in the flour and baking powder.
  4. Divide the batter between the liners. Push 1 tbsp of cream cheese into each muffin. Sprinkle brown sugar on top.
  5. Bake for 20 minutes, or until the muffins are set.
  6. You can add easter decorations by pipping carrots out of white/orange candy melts.
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