Image of the July 2016 Wilderness Magazine Cover Read more articles from the
July 2016 Issue
Home / Articles / Wild Cuisine

Mini carrot cake muffins

Maddy's mini carrot cake muffins

Delicious and quick to make, these can be frozen and then defrosted as needed. If you want to make it gluten free, simply swap the spelt flour for a gluten free flour.


Makes 12 mini muffins

Prep time 10min

Cook time 12-18min

Cost $8-$10


1 large carrot

½ cup jam (I use sugar-free raspberry)

2 tbsp olive oil

1 tbsp water

¼ cup sunflower seeds

¼ cup pumpkin seeds

1 tsp egg replacer

1 cup spelt flour

1 tsp baking powder

½ tsp ground ginger

½ tsp cinnamon


Grease a mini muffin tray and preheat oven to 180℃. Grate carrot into a bowl and mix in jam, oil, and water. In another bowl, mix together seeds, egg replacer, flour, baking powder and spices. Add wet ingredients to dry and mix until just combined. Spoon mixture into muffin tin.

Bake for 12-18min until golden and springy to touch. Remove from oven and allow to cool for a couple of minutes before transferring into wire rack. Store in an airtight container in fridge.

Subscribe and save 61% for the first five months

$2.50/per month

Gain instant access to all stories, trips and gear reviews for the super low price of $2.50/month (normally $6.50/month) for the first five months. You’ll also get the Wilderness Wildcard, which offers discounts at more than 20 partners around New Zealand.

Just choose a monthly website-only subscription and use coupon code ‘2fifty’ to receive this special price.

Or view all our subscription options.

Already a subscriber? Login Now.

Discount applies to the first five monthly payments after which time the subscription price will revert to the current $6.50/month. Cancel your next payment at any time in your ‘My Account’ page. NZ subscribers only receive WildCard.