Healthy carrot muffins
Healthy carrot muffins
It’s carrot cake season, isn’t it? I thought so, that’s why I made a tray of healthy carrot muffins for you today. They are easy to make – only a handful of easy ingredients – and they make for a delicious mid-morning or afternoon snack.
These healthy carrot muffins are made with yoghurt instead of oil or butter. I used my favourite vegan coconut yoghurt from The Coconut Collaborative, but any thick, Greek-style yoghurt will do the trick.
I used wholemeal flour instead of white flavour for less cakey vibe and some desiccated coconut to give them lovely flavour and lighter texture. I studded my healthy carrot muffins with a trio of candied ginger, some raisins and walnuts for crunch. They bake up in 25 minutes and store well, although they are pretty hard to resist, I warn you. Hope you’ll enjoy them as much as me and my friends have.
MORE ABOUT THE INGREDIENTS
CARROTS: Coarsely grated carrots contribute moisture to these healthy carrot muffins. I grate them in a food processor as it takes seconds, but you can of course use a standard box grater too. Be sure to go for a coarse texture.
YOGHURT: Yoghurt contributes moisture and fat to these muffins. Use any Greek-style (thick and full fat) yoghurt you like. I went for vanilla coconut from The Coconut Collaborative. If you don’t have any yogurt, coconut cream and a dash of lemon will also work, I am pretty sure.
SUGAR: A bit of sugar is needed here for texture and flavour. I used dark muscovado but any sugar will work, use coconut sugar if you are a fan of healthier alternatives. If you want the muffins to only have a hint of sweetness, use 100 (about half a cup) of sugar or add another 50% (150 g or three-quarter cup) if you would rather have them properly sweet.
COCONUT: I added some finely shredded (see photo above) desiccated coconut for flavour and texture here. I love the combination of carrot and coconut and since I was already using a coconut yoghurt, I figured that it’s only right to include another form of coconut too.
WHOLEMEAL FLOUR: Wholemeal flour is what I used to make these healthy carrot muffins, it makes them denser – in a good way and less like little cakes. If you want to make them gluten free use a tried a tested mix (that’s important – no single gluten-free flour can replace all properties of wheat flour) of gluten-free flour and a smidge of xanthan gum.
BAKING AGENTS: I used a combination baking powder and baking soda (they are not the same) to give these little muffins a bit of airiness and a lift.
SPICES: Carrot cake typically features a whole host of warming spices. I did not include them all, but you are welcome to if you wish. I went for a trio of cinnamon, cardamom and ginger and I think it works a treat.
ADD INS: This element is very flexible, but just to give you an idea I went for a mixture of finely chopped glace ginger (also known as stem ginger) as I love it baked goods, some raisins and also walnuts for crunch. They all work really well.
HOW TO MAKE IT?
1) GRATE THE CARROTS
Grate the carrots coarsely using a food processor (it’s quicker) or grating by hand (bonus arm workout). Weigh out 250 g / 8.8 oz and place it in a large mixing bowl and eat the rest!
2) COMBINE WET INGREDIENTS
To the bowl with grated carrots, add remaining wet ingredients: yoghurt, sugar, water and wet add ins. I hold off with adding walnuts until the very end as I want them to remain as crunchy as possible. Give everything a very good stir before adding dry ingredients next.
3) MIX IN DRY INGREDIENTS
To the bowl with wet ingredients, add dry ingredients starting off with desiccated coconut and a third of the flour. Gently fold it in, follow up with more flour, spices, salt and both raising agents. Finally fold in the last batch of flour and chopped walnuts if using.
3) BAKE
Divide the mixture between 12 standard muffin holes – I use paper liners to make sure the muffins are easy to remove. Decorate if you wish – I used coconut shavings to make them look pretty – and bake in a pre-heated oven until a skewer inserted comes out clean, about 25 minutes. Cool the muffins completely before judging.
- 300 g / 10.5 oz carrots*
- 210 g / 1 cup Greek style yoghurt (I used Coconut Collaborative)
- 100-150 g / ½-¾ cup sugar (I used muscovado), coconut sugar for healthier option
- 60 g / ¾ cup desiccated (unsweetened) coconut*
- 180 g / 1½ cups wholemeal flour (or a reliable GF flour mix)
- 1 tsp baking soda
- 1½ tsp baking powder
- SPICES: 1 tsp cinnamon, 1 tsp ginger, ½ tsp cardamom
- ¼ tsp fine salt
- ½ tsp xanthan gum (only if using GF flour mix)
OPTIONAL ADD-INS
- 50 g / 1/3 cup cup chopped walnuts, pecans or pumpkin seeds
- 30 g / 2 tbsp finely chopped candied/glace ginger
- 25 g / 2 tbsp raisins
- Preheat the oven to 180° C / 355° F (160° C / 320° F with a fan). Line a standard 12 whole muffin tin with paper liners.
- Tail and peel the carrots and grate them coarsely using a food processor (recommended) or by hand. Place 250 g / 8.8 oz of grated carrot in a large mixing bowl. Eat any leftovers.
- Add yoghurt, sugar (use the smaller amount of sugar for subtly sweet muffins), ginger and raisins (if using) and 80 ml (1/3 cup) of water. Mix well.
- Add coconut and a third of the flour, fold in gently until fully incorporated. Add in the rest of the flour in two batches, both baking agents, salt and spices with the last batch. Incorporate everything gently. Finally add walnuts if using.
- Divide the mixture between 12 muffin liners. Top with coconut – I used coconut chips mainly for the looks – and bake until a skewer comes out clean. About 25 minutes. Cool completely before eating.
- Once cold, keep in an air-tight container for 3-4 days.
*DESICCATED COCONUT: US readers, based on my previous recipes I understand that your shops sell more versions of this product that here in the UK. The recipe needs finely shredded desiccated coconut – a baking aisle staple here in the UK (and in my native Poland). Please see the photos in the post to get an idea of what I am talking about.
*SUGAR: If you want these muffins only subtly sweet use 100 g / 3.5 oz / ½ cup of sugar. For regular sweetness, use 150 / 5.3 oz / ¾ cup.
