Healthy Carrot and Walnut Muffins
These healthy carrot and walnut muffins are soft, moist and naturally sweet – perfect for breakfast, brunch or an afternoon snack. Packed with grated carrot, ripe banana, crunchy walnuts and wholesome oats, they’re full of fibre, healthy fats and flavour. This recipe is dairy-free, but you can top the muffins with a cream cheese frosting if you’d like something extra indulgent. For a sugar-free version, simply skip the muscovado sugar – the banana, carrot and sultanas add plenty of natural sweetness. You can also drizzle with date syrup for a richer taste.
Tips & Variations
- Add a handful of pumpkin or sunflower seeds for extra crunch.
- Swap sultanas for chopped dates or cranberries.
- For a festive touch, sprinkle the tops with a little cinnamon sugar before baking.
Ingredients
Method
- Preheat the oven to 180 °C (350 °F) and line a muffin tin with paper cases or put some silicone moulds on a tray.
- In a mixing bowl, mash the banana with a fork until smooth. Add the eggs and whisk until well combined.
- Stir in the vanilla, oil, cinnamon, mixed spice and (if using) sugar.
- In a separate bowl, mix together the flour, oat, and baking powder. Fold the dry ingredients into the banana mixture until just combined.
- Gently stir in the grated carrot, chopped walnuts and sultanas.
- Spoon the batter evenly into the muffin cases, filling them about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
- Transfer the muffins to a wire rack and let them cool before serving.