1 Bowl Carrot Cake Muffins

1 Bowl Carrot Cake Muffins

If I can transform a regular, sugar-packed carrot cake muffin into a healthy carrot cake dessert that tastes just as good, I will do it. I’ll do it over and over again because I can and because they’re good for me. 😉

Recently I have been experimenting with this one and the finished product tastes too damn good if I do say so myself. All the properties of a good carrot cake have been involved; the perfect degree of moistness (so), a slight hint of sweetness, a touch of spice, and the most important part, the thick and creamy icing.

Now as we all know, carrot cake is usually packed with refined sugar & white flour. Nothing wrong with a bit of this in moderation but these healthy carrot cake dessert muffins are termed “healthy” because they’re packed with nutrient-dense ingredients.

These are High in fibre, protein, omega 3 & vitamin A. Vitamin A comes from the carrots and promotes healthy eyesight. ( Remember how your mammy told you to eat your carrots so you could have healthy eyes and maybe even night vision? Yep she was being real.) If you’re going to eat carrot cake, you might as well go for the nutritious kind!

This is a 1 bowl recipe, requiring only a bowl and spoon to combine all ingredients. All you need is 10 simple ingredients that you probably already have lying around the kitchen!

Carrot cake muffin

Prep Time 5 mins
Cook Time 30 mins
Servings 9
Calories 163 kcal


  • Muffin tray
  • Oven
  • Mixing bowl
  • Spoon


  • 85 g Oats
  • 85 g Oat flour (blended oats)
  • 100 g greek yoghurt
  • 2 egg
  • 2 bananas (ripe,mashed)
  • 1 tbsp honey/maple syrup
  • 50 g chopped walnuts
  • 1 large carrot (grated)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 100 ml almond milk
  • 100 g full fat greek yoghurt (for the icing)
  • 1 tbsp maple syrup (for the icing)
  • 1/2 tsp cinnamon (for the icing)


  • Combine oats, oat flour, walnuts, cinnamon and baking powder in a bowl.
  • Add wet ingredients : yoghurt, eggs, carrot, mashed bananas, honey, milk & stir to combine. (Batter should be quite thick and smooth)
  • Divide mix into 9 muffin cases. Top each muffin with a sprinkle of walnuts (optional)
  • Bake for 30 minutes at 180 degress C until golden.
  • For the icing: Combine the full fat greek yoghurt, maple syrup and cinnamon and mix until smooth. Lather on top of each muffin like icing. Make sure the muffins are fully cooled when you are icing them.


Macronutrient breakdown per serving:
Protein 6g
Fat 5g
Carbohydrate 21g

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