The Best Carrot Cake Muffins


I can’t stop making these – they are TOO good. I first saw a similar recipe in a London newspaper last summer and immediately knew it was one I wanted to try. I’ve since adapted it and love the final product! I’ve been making a batch a week – I have one for breakfast with a little nut butter and a super green smoothie on the side. My husband brings one as an afternoon snack with greek yogurt – you really can’t go wrong with these bad boys.

To note – these will be fairly dense and not fluffy like a traditional muffin, but that’s what makes them so great. They are healthy, satisfying and just the perfect treat any time of day!

Here’s how you make them (12 muffins):

  1. Preheat oven to 375F
  2. Mash 5 ripe bananas in a bowl and grate in 2 medium sized carrots
  3. Add in 1 cup (no sugar added) applesauce, 3 cups oats, 4 tbsp maple syrup, 3/4 cup raisins, 3 tsp cinnamon and a dash of vanilla and salt
  4. Melt 2 tbsp coconut oil in a pan and add to the mixture
  5. Pour into a 12-muffin tin and bake fr 40-45 minutes
  6. Let cool for at least 30 minutes, an hour is preferable


5 ripe bananas

2 medium-sized carrots

1 cup no-sugar-added applesauce

3 cups oats

4 tbsp maple syrup

3/4 cup raisins

3 tsp cinnamon

dash of vanilla

dash of salt

2 tbsp coconut oil

Store them in an airtight container – they’ll be good for 5-7 days. If you don’t think you’ll get through them all in that time, definitely pop them in the freezer (in proper freezer gear) and they’ll be good as new when you pull them out in a few weeks.

To note, I tried these with zucchini today in place of the carrots and WHOA they were just as good. You could always try half carrots/half zucchini or all zucchini and make it more of a zucchini bread/muffin recipe – that sounds delicious as well.

Let me know what you think!



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