Carrot Cake Muffins


1cup spelt flour

1/3cup oat bran

1tsp bicarbonate of soda

1tsp cinnamon

2 eggs

3 ripe bananas well mashed and mixed with honey

1/3 cup olive oil

2 medium carrots grated

1/2 cup prunes diced

1/4 cup walnuts (optional)

Time to prep & cook

30 mins – 60 mins

no. served



  • 1 Preheat oven to 180C and grease a 12-cup muffin tin. Sift together flour, oats, bicarbonate of soda and cinnamon in a bowl.
  • 2 In a separate bowl, whisk together eggs, banana, honey and oil. Create a well in the centre of dry ingredients and pour in banana mixture. Combine well.
  • 3 Stir in carrots, prunes and walnuts. Add a tsp of hot water if the mixture becomes too dry.
  • 4 Spoon batter into muffin tin and bake for 10-15 minutes (or until cooked).

Low saturated fat

High soluble fibre

Low GI

Calorie controlled

Other options: 

Experiment with other types of fruit and nuts e.g.,

  • Swap mashed banana for ½ cup apple puree
  • Swap walnuts for LSA (ground linseeds, sunflower seeds and almonds), pecans or almonds

Recipe Options


Swap prunes for blueberries and honey for pure maple syrup

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