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Carrot Cake Muffins

Desserts, Quick/Under 30 mins, Snacks

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15 minutes
15 minutes


  • 1 cup wholemeal self raising flour
  • cup rolled oats OR oat bran
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 2 eggs eggs lightly whisked
  • 3 bananas medium ripe bananas well mashed
  • 2 tbsp low GI honey
  • cup olive oil cold pressed olive oil
  • 2 carrots medium sized carrots
  • ½ cup blueberries OR chopped prunes
  • ¼ cup walnuts


  • Preheat oven to 180C and grease a 12-cup muffin tin or 2 x 12 mini muffin tin. Sift together flour, oats, bicarbonate of soda and cinnamon in a large bowl.
  • In a separate bowl, mash banana with honey. Add eggs and olive oil, mixing together until combined.
  • Create a well in the centre of dry ingredients and pour in banana mixture. Mix well.
  • Stir in carrots, blueberries (or prunes) and walnuts. If mixture is too dry, add 1 tsp of hot water.
  • Spoon batter into muffin tin and bake for approximately 15 minutes (or until cooked).


Experiment with other types of fruit and nuts e.g.,
  • Swap banana for ½ cup apple puree
  • Swap walnuts for LSA (ground linseeds, sunflower seeds and almonds), pecans or almonds
LOW FODMAP version:
  • Swap honey for pure maple syrup
  • Swap flour for spelt flour
  • Use blueberries instead of prunes
GLUTEN free version:
  • Swap wholemeal self-raising flour for gluten free flour
  • Swap oat bran for almond meal
  • Swap wholemeal self-raising flour and oatbran for 1 1/3 cup almond meal (This version will probably need a bit more liquid).
VEGAN version:
  • Swap 2 eggs for ¼ cup apple sauce or egg replacer
  • Swap honey for pure maple syrup
Recipe by Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Serving: 1muffin | Calories: 175kcal | Carbohydrates: 19g | Protein: 3.3g | Fat: 8g | Saturated Fat: 1.2g | Sodium: 198mg | Potassium: 189mg | Fiber: 3g | Sugar: 8.7g
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A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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