For a healthier alternative to a classic, try this sugar and dairy-free carrot cake muffins. We promise you won’t even notice the difference!

Makes: 12


  • 1 ½ cups grated carrot
  • 1 cup wholemeal flour
  • 1 cup almond meal
  • 2 tsp baking powder
  • ½ cup walnuts, coarsely chopped
  • 1 cup chopped dates
  • ½ cup mashed banana
  • ¼ cup oil (olive, coconut or macadamia), plus 2 tsp extra
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt


  1. Preheat oven to 180°C.
  2. Place carrot, flour, almond meal, baking powder and walnuts in a large bowl.
  3. In a separate bowl, combine the remaining ingredients and blend with a stick mixer until smooth (or us a blender).
  4. Pour the wet mixture into the dry ingredients and use a wooden spoon to fold through. When batter has come together, set aside for 5 minutes to thicken,
  5. Use the extra oil to grease a muffin tray (or use muffin cups). Spoon the batter into the cups and bake for 25-30 minutes. Muffins are cooked when a skewer comes out clean.

Source: The Healthy Mummy

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