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July 2016 Issue
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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.