Whole Wheat (No Sugar) Carrot Muffins

Muffins have been saving me recently because they are one food that everyone in the family will eat – a 10 month old, a 3 year old and 2 very tired parents. They are super healthy being sweetened only with fruit and have a healthy serving of carrots in each muffin making them the perfect snack for kids and parents with only 1-hand to spare.  These are the perfect size for Amelia’s lunchbox too and Matilda can eat 3 of them in one sitting.

I hope you love these healthy muffins – let me know what you think!

Whole Wheat (No Sugar) Carrot Muffins

  • Servings: 36 mini muffins
  • Difficulty: easy
  • Print


  • 3 dates, seeds removed
  • 1 tablespoon vanilla extract
  • 1 ripe banana
  • 3/4 cup of milk
  • 1/2 cup canola or vegetable oil
  • 1 egg
  • 2 teaspoons pumpkin pie spice
  • 2 medium grated carrots
  • 1/4 cup walnuts (optional)
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder


  1. Preheat oven to 350 degrees and line/grease a mini muffin tin tray.
  2. In a small food processor or blender, blitz the dates and vanilla extract to form a paste (if the dates are a little dry and do not break down add a small amount of water). img_9522
  3. In a large bowl, mash the banana and whisk in the date and vanilla paste with the egg, milk and oil. img_9521
  4. Once combined, whisk in the pumpkin pie spice, carrots and walnuts. img_9524
  5. Add flour and baking powder and mix carefully until just combined, taking care not to over-mix. img_9526
  6. Spoon into the prepared muffin tray and bake for around 13-16 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Repeat with remaining batter. Enjoy once cooled! 

Slightly adapted from: goodiegoodielunchbox.com

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