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.

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 large ripe banana
2 eggs
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp vanilla extract
2 Tbsp rapeseed oil or light olive oil
2 Tbsp muscovado sugar optional
1 large carrot grated
1 cup wholewheat flour
½ cup oats
1 tsp baking powder
½ cup chopped walnuts
½ cup sultanas

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.