Seeded Carrot Cake Muffins
These little muffins pack everything that should be in a proper carrot cake into a handheld bite, with warm cinnamon, fragrant mixed spice and sweet sultanas tucked through every mouthful. I love how the mixed seeds crown the muffins with an irresistible crunchy topping contrasted against the soft sponge underneath.
They will fill your kitchen with the cosiest spiced smell while they bake, and they are especially good eaten slightly warm alongside my vanilla ice cream milkshake after school, for summer picnics, or packed into lunchboxes ready for the next morning. With less sugar and blood sugar-balancing spices, this is a recipe you will bake on repeat!
You’ll find gluten-free, egg-free and low-histamine swaps in the cook’s tips below.
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Seeded Carrot Cake Muffins
Ingredients
- 175 g Coconut Oil (odourless and neutral flavoured)
- 300 g Carrots
- 3 Eggs (medium)
- 175 g Coconut Sugar
- 250 g Spelt Flour
- 2 tsp Baking Powder
- 2 tsp Cinnamon (ground)
- 2 tsp Mixed Spice (ground)
- 100 g Sultanas
- ¼ tsp Salt
- 2 tbsp Mixed Seeds
Instructions
- Preheat the oven to 180°C (conventional) or 160°C (fan). Line two 8-holed muffin tins with 16 paper muffin cases.
- Put the coconut oil into a small saucepan and place over a low heat until just melted. Remove from the heat and allow it to cool slightly.
- Meanwhile, peel and finely grate the carrots. You can grate manually or using a food processor.
- Tip the grated carrots into a large mixing bowl. Add the eggs, coconut sugar and cooled coconut oil and stir well to combine.
- Add the spelt flour, baking powder, cinnamon, mixed spice, sultanas and salt. Fold everything together gently until just combined. Try not to overmix the batter as this helps keep the muffins light.
- Divide the mixture evenly between the muffin cases, I like to use an ice-cream scoop to do this to ensure they are evenly filled. Then sprinkle the mixed seeds over the top.
- Bake for 25 minutes until the muffins are risen, lightly golden and cooked through.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. They are particularly good eaten slightly warm.
Notes
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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