Ready, steady, bake!

healthy carrot muffins recipe

A while ago I spoke about juicing carrots. Unfortunately juicing does produce a lot of left over pulp. So I’ve been looking at many carrot muffin recipes online where I could possibly use carrot pulp and make a healthier version using coconut flour. I found a recipe which I’ve adapted slightly. This recipe produced 5 muffins for me:


  • 3 eggs
  • 2 tablespoons butter melted, you could also use coconut oil
  • 3 tablespoons raw honey, for less sugar you could use 1 tablespoon of honey and one tablespoon of date syrup instead
  • 1/4 teaspoon unrefined salt
  • 1/4 teaspoon vanilla essence
  • 1/4 cup sifted coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 to a 1/2 cup carrot pulp
  • 1/4 cup walnuts, chopped
  • 1/4 teaspoon cinnamon

Preheat the oven to 180 degrees celsius. In a mixing bowl, blend the eggs, butter, honey, salt, and vanilla essence. In a separate bowl combine the coconut flour, cinnamon, and baking powder. Gradually add the dry mix to the batter. Mix it thoroughly until no lumps remain. Add the carrot pulp and walnuts, folding until it’s evenly distributed. Spoon the batter into paper cups in a muffin tray and bake for about 20-25 minutes until it looks golden.

I was pleasantly surprised by these tasty and healthy muffins and was able to reduce the amount of carrot pulp wastage too! Mission accomplished 😉


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