Super Healthy Carrot Cake Muffins

Gluten-free, Dairy-free, Soya-free, Sugar-free
Servings 12 large muffins
Author Vicki Montague - The Free From Fairy


  • 2 ripe bananas
  • 60 g pitted dates
  • 30 g dried apricots preferably the brown ones without sulphites
  • 30 g dried mixed fruit
  • 2 medium carrots
  • 60 g coconut oil I used Biona mild that doesn't have any taste
  • 2 medium free-range eggs
  • 1 tsp ground flax seeds
  • 75 g gluten-free self raising flour
  • 75 g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon


  1. Grate the carrots.
  2. Place all the fruit and the grated carrots along with the oil and eggs into a food processor or mini chopper and leave to mix on high for a couple of minutes.
  3. Add all the remaining ingredients and mix for a further minute or so. By this time the carrot will be nicely chopped up and won't be noticed!
  4. Spoon the mixture into cupcake cases in a muffin tray.
  5. Bake in a pre-heated oven at 180 degrees (160 degree fan oven), gas mark 4 for 17 - 20 minutes until springy to the touch.
  6. Leave to cool and add frosting if you want it.