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Carrot muffins

Sympol for whisk

30 minutes


Symbol for oven

25 minutes


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0 minutes

resting time

You will need:

Grater, mixer/whisk, muffin tin

Ingredients for the carrot muffins

For 6 servings, 1 serving = 1 muffin (10 g of sugar)

150 g carrots

60 g sugar

2 eggs

120 g wheat flour, type 405

1 tsp baking powder

80 g almonds, ground

1 tbsp lemon juice

60 g canola oil


Ingredients carrot muffins (recipe carrot muffins)

Step 1:

Preheat the oven to 170 degrees (if possible, use the convection setting).

Wash and grate 150 g carrots. 



Carrot muffins (recipe carrot muffins step 1)

Step 2:

Beat 60 g of sugar and 2 eggs until foamy.

Carrot muffins (recipe carrot muffins step 2)

Step 3:

Put 120 g of flour, 1 tsp of baking powder, 80 g of ground almonds, and 60 g of canola oil in a bowl and mix thoroughly. Fold in the beaten eggs until the batter is smooth.

Carrot muffins (recipe carrot muffins step 3)

Step 4:

Add the grated carrots and 1 tbsp of lemon juice to the batter and mix well again.

Carrot muffins (recipe carrot muffins step 4)

Step 5:

Divide the batter evenly into the muffin cups and bake for about 20-25 minutes.

Carrot muffins (recipe carrot muffins step 5)

Just before the end of baking, prick the carrot muffins with a wooden stick. If no batter sticks to the wooden stick, the muffins are fully baked.