Carrot Cake Muffins with Yoghurt Frosting

Carrot Cake Muffins with Yoghurt Frosting

259kcal per serving
12servings
Allergens Contains gluten Contains milk Contains egg Contains sulphites
Preferences Vegetarian Under 300 calories Prepare ahead

ingredients

  • 250g carrots, grated
  • 2 medium bananas
  • 50g oats 
  • 150g self-raising flour, sifted
  • 125ml vegetable oil
  • 2 eggs
  • 100g raisins
  • 1/2tsp baking powder
  • 1tsp cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground nutmeg
  • pinch salt
  • 100g natural unsweetened Greek yoghurt

For the yoghurt frosting (optional):

  • 200g natural unsweetened Greek yoghurt (the thicker the better here)
  • 30g icing sugar

nutrition facts

Per average serving:
energy 1082 kJ / 259 kcal
13 %
fat 15 g
21 %
saturates 2.8 g
14 %
Sugars 14 g
16 %
salt 0.3 g
5 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Preheat the oven to 180C and line muffin tray with cases.
  2. Start by mashing the bananas into a large bowl. 
  3. Add the eggs, oil, and 100g of the yoghurt and beat until well combined.
  4. Then add the grated carrots and raisins and fold into the mixture.
  5. Then add the oats, sifted flour and baking powder, followed by the spices & salt and fold into the mixture.
  6. Once well combined, evenly distribute the mixture between the muffin cases. 
  7. Bake in the oven for around 30 mins until golden and a skewer comes out clean from the cakes.
  8. Place on a wire rack to cool completely.
  9. Whilst the muffins are cooling you can make your yoghurt frosting.
  10. Sift the icing sugar into the yoghurt and mix well. Place in the fridge to firm up for around 20mins. 
  11. Once the cupcakes are completely cool, top with the yoghurt frosting.
  12. Store any leftovers in an airtight container in the fridge to enjoy later.

Important information

IMPORTANT INFORMATION

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.