“Chocolate carrot cake muffins”

Nothing beats a simple muffin recipe, right? Carrots- like pumpkin, baby marrow, sweet potato and cauliflower (to a certain extent), are neutral tasting veggies and can be used to bulk up a recipe. If you have a kiddo (or a husband like mine) who isn’t a fan of veggies, then consider grating or pureeing a few of those and hiding them in a recipe…They will never know 😉

I initially wanted to save this recipe for a secret project that I am working on but I didn’t feel right not sharing this…SO please, give this recipe a bash and tag me in it if you do!!!

Chocolate carrot cake


  • 2 cups oat flour
  • 1/2 cup cocoa
  • 2 tsp baking powder
  • 2 eggs
  • 2 carrots, grated
  • 1/4 cup honey or sugar free syrup
  • 3 TBS melted coconut oil
  • 1 TBS vanilla essence


  1. Preheat the oven to 180 degrees and spray a muffin tin with some cooking spray. Set aside

  2. Add the oat flour, cocoa, and baking powder to a bowl and mix together with a fork.

  3. To a blender, add the eggs, honey and coconut oil and blend for 90 seconds (or until light and fluffy)

  4. Pour the egg mixture into the dry ingredients and mix together (making sure not to overmix)

  5. Lastly, add the grated carrots and mix again. Spoon into the prepared muffin tin and bake for 30 to 35 minutes.

  6. Allow the muffins to cool fully before removing them from the tray.

  7. Eat as is or ice with 1/2 cup cottage cheese mixed with 1 tsp cocoa, 1 serving of whey protein (optional) and sweetener)

Jo's Notes

Store in an air tight container.



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