Healthy-licious Easter Muffins with Carrots









  • 11/2 cups of almond meal or wholemeal spelt flour
  • 11/2 tsp of gluten-free baking powder (make your own)
  • 1 tsp of cinnamon, ground and unsweetened
  • ¼ tsp of nutmeg
  • Optional: ¼ tsp of ginger, ground
  • 1 tsp of vanilla bean, ground and unsweetened
  • Pinch of good quality salt
  • If using nut-free flour: 3 TBSP of walnuts, unroasted and chopped
  • If using almond flour: 3 TBSP of shredded coconut, unsweetened
  • 3 Medjool dates, pitted and chopped


  • 11/4 cups of carrots, grated
  • ½ cup of rice malt syrup
  • 2 eggs, free-range, organic and free of antibiotics
  • ½ cup of coconut oil


  1. Preheat oven to 180 degrees and line your baking muffin tins with paper or spray with oil.
  2. Place all your dry ingredients in a medium sized mixing bowl and combine well.
  3. In a separate bowl, combine all your wet ingredients.
  4. Add your wet ingredients into your dry ingredients and briefly combine without over-stirring.
  5. Spoon your carrot cake batter into your prepared muffin tins and bake for 20 minutes or until cooked through, golden brown and smelling irresistible.

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