Carrot Cake Muffins

These deliciously moist, gluten free muffins are naturally sweetened with apple puree, honey and juicy sultanas, with crunchy walnuts for texture and a dose of healthy fats. They taste amazing straight out of the oven while still hot, so get in quick!

Makes 12 Muffins


Carrot Cake Muffins
The Recipe


  • 1 1/2 cups Healtheries Gluten Free Baking Mix
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 2 cups carrots, finely grated (about 3 large)
  • 1/2 cup sultanas
  • 3/4 cup walnuts, chopped
  • 1 cup apple puree (no sugar added)
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup coconut oil, melted


  1. Preheat oven to 180ºc and lightly grease a medium sized muffin tray.
  2. In a large bowl, combine the Gluten Free Baking Mix, baking soda, cinnamon, nutmeg, salt, carrots, sultanas and walnuts and set aside.
  3. In a smaller bowl, place the apple puree, honey, eggs, vanilla and coconut oil and whisk to combine.
  4. Add the liquid mixture to the flour mixture and stir gently until just combined.
  5. Divide the muffin mixture between 12 medium sized muffin tins. Place in the oven and bake for approximately 20 minutes or until a toothpick inserted in the centre comes out mostly clean (be careful not to overcook).
  6. Remove from the oven and let cool in the tins for 10 minute before removing to a wire rack.

Serving suggestions

Serving suggestions

Serve topped with yoghurt (coconut yoghurt for a dairy free option). Store muffins in an airtight container.