Healthy Carrot Muffins

5.0/5 rating (1 votes)
  • Preparation time: 10 min
  • Cooking time: 20 min
  • Serves: 12
  • Complexity: Easy


  • Vegetable oil spray for muffin tin.
  • 1 cup sieved soy flour
  • 1 cup finely ground almonds
  • 1¼ cups granular sugar substitute (Stevia is a great natural alternative sweetner)
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1 medium grated carrot
  • 2 teaspoons vanilla extract


Preheat oven to 180c.
Grease a 12 cup muffin tin. In a large bowl mix ground almonds, sugar substitute, cinnamon, salt and baking powder.
In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract.
Pour carrot mixture into soy mixture, mix until it combines.
Divide mixture in muffin tins.
Bake for 20 minutes or until golden brown.
Leave to cool.



If you want you can freeze these muffins, just wrap each one individually in plastic wrap and freeze in airtight container.then to reheat, simply unwrap frozen muffin, rewrap ina  paper towel and microwave at High for about 30 seconds based on your microwave.