Carrot Cake Muffins (No Oil, No Refined Sugar)

I’m pretty excited about this one. A truly whole food plant based no oil recipe that tastes so delicious! Don’t be put off by the number of ingredients, many of these ingredients are pantry items that will last and can be used for many other whole food plant based desserts. These muffins also make good on-the-go breakfast options.

Wet ingredients:

2 flax eggs
6 tablespoons orange juice
1/4 cup apple sauce
1/2 teaspoons vanilla essence
2 Tablespoons plant milk

Fruit and veg:

3/4 cup dates soaked and rough chopped
1 1/2 cups carrots (grated)

Dry ingredients:

2 cups wholemeal flour
2 tablespoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon other spices that includes ginger and nutmeg (I used a Christmas cake spice mix)
1/3 cups pecan (pick out the best looking ones to top your cupcakes and chop the rest)


  1. Save a tablespoon of carrots and put remaining fruit and vegetables through a food processor until finely chopped.
  2. Add the processed fruit and vegetables and the saved tablespoon of carrots into the wet ingredients.
  3. Add all wet ingredients to the sifted dry ingredients.
  4. Spoon into non-stick silicone muffin tray (makes 12). The silicone muffin tray is important for no oil baking or everything sticks.
  5. Top with pecans
  6. Bake 180C for 20 minutes