Carrot Cake Muffins on a Wire Rack

Healthy carrot cake muffins

Name: Healthy carrot cake muffins
Total time: 45 min
Yield: Makes 12
Ingredients: 200g thick greek yogurt; 25g maple syrup; ¼ tsp vanilla extract; 3 eggs; 100g thick greek yogurt; 150ml maple syrup; 50ml whole milk; 1 tsp vanilla extract; 200g self-raising wholemeal flour; 1½ tsp mixed spice; 1 tsp baking powder; 200g carrots peeled and grated; 75g raisins tossed in a pinch of flour; 2 oranges zested

Nadine Brown

Published: April 20, 2021 at 3:42 PM

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Makes 12

Easy

Total time: 45 mins

+ Straining + Chilling

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Thick greek yogurt is the key to these miraculous muffins, flavoured with orange zest, mixed spice and maple syrup

Healthy

Skip to ingredients

Alternatives

Complete the dish

Bake a batch of these healthy carrot cake muffins, then check out our classic carrot cake, carrot cake loaf, carrot cake muffins, vegan carrot cake and carrot cake cupcakes.

For more healthy bakes, try our healthy muffins, sugar-free banana and sugar-free cookies.

Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.

Ingredients

Nutrition

FROSTING

200g thick greek yogurt
25g maple syrup
¼ tsp vanilla extract

MUFFINS

3 eggs
100g thick greek yogurt
150ml maple syrup
50ml whole milk
1 tsp vanilla extract
200g self-raising wholemeal flour
1½ tsp mixed spice
1 tsp baking powder
200g carrots

peeled and grated
75g raisins

tossed in a pinch of flour
2 oranges

zested

Nutrition: per serving

kcal146
fat4.4g
saturates2.2g
carbs19.4g
sugars8g
fibre2.6g
protein5.6g
salt0.2g

Method

step 1

A few hours before starting the muffins, make the frosting. Put a colander over a medium bowl and line with some cheesecloth or muslin. Add the yogurt, cover, chill and leave to strain for 2-3 hours – you should be left with a clear-ish liquid in the lower bowl and the yogurt should be firmer. When you’re ready to start baking, heat the oven to 180C/fan 160C/gas 4.
step 2

Put the eggs, yogurt, maple syrup, milk and vanilla extract in a large bowl and whisk together until smooth. Combine the flour, mixed spice and baking powder, and add to the wet ingredients, folding until just combined. Add the carrots, raisins and half the orange zest, and fold though.
step 3

Line a 12-hole muffin tin with muffin cases and divide the batter between them. Bake for 20-22 minutes or until risen and firm to the touch. Remove from the oven and leave to cool completely.
step 4

While the muffins are cooling, transfer the strained yogurt to a small bowl and add the maple syrup and vanilla extract. Stir together and chill for a further 30 minutes. Once the muffins are ready, top each with some of the frosting and the remaining orange zest to garnish.

Check out more of the best carrot cake recipes

Easy Vegan Carrot Cake Recipe

Authors

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Nadine Brown

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