Wholemeal carrot cake muffins

Wholemeal carrot cake muffins

Bake these for a healthy sweet treat.  Packed with nutritious nuts, dried apricots and raisins and topped with maple-syrup buttercream, these are ideal for a snack without the guilt!

Prep time: 20 mins 

Bake time:  20 mins 

Total time: 40 mins


200g Risen Awesome Wholemeal Flour
3 eggs
120g Greek yogurt
150g maple syrup
60ml whole milk
2 carrots, grated
1 tsp vanilla extract
2 level tsp baking powder
1 1/2 tsp ground cinnamon
40g walnut pieces
40g chopped dried apricots
40g raisins

For the icing
180g cream cheese
80g maple syrup
1 tsp vanilla essence


Preheat oven to 175C.

In a large bowl, whisk the eggs until light and fluffy, then add the Greek yogurt and whisk till incorporated and smooth.

Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.

Add the shredded carrots, walnuts, dried apricots and raisins.  Top with Risen Wholemeal flour and sprinkle over the baking powder and cinnamon over the ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.

Using a medium ice cream scoop or spoon, portion the batter into a greased 12-cup muffin tin.

Bake for 20 minutes, until the muffins have risen and set.

As they are cooling down, beat the cream cheese in a small bowl until smooth and add in the maple syrup and vanilla. Mix together until it's well combined.

Once the muffins have cooled, use add a heaped spoon on top of the muffins. Top with toasted walnuts if you fancy it!