Carrot cake is usually a treat reserved for a special occasion but this delicious recipe from Madeleine Shaw turns it into an everyday snack with this healthy carrot cake muffin recipe.

Carrots are rich in beta-carotene, a compound the body changes into the antioxidant Vitamin A, which can help to protect the skin from premature ageing.


100g of oats
75g of gf flour or ground almonds
100g of walnuts
1 tsp of baking powder
1/2 tsp of bicarb
1 tsp cinnamon
Pinch of salt
3 eggs or vegan eggs
100g of coconut oil or butter
150g yogurt
2 medium carrots grated (150g)
100g of maple syrup or honey


Preheat your oven to 200c. Crack your eggs into a medium sized bowl and whisk. Drizzle in the maple syrup and pour the butter into the whisked eggs. Grate the carrots and add in the yoghurt then mix it all together until combined. Once a smooth texture, add all the dry ingredients. Pour your mixture into the muffin cases mid way. Place in the oven and bake for 20 minutes. Enjoy!

Visit Madeleine Shaw’s website for more recipe and nutrition inspiration here

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