Inspired living

Carrot & Banana Muffins

Carrot & Banana Muffins

Carrot & Banana Muffins

These muffins are delicious as they are or iced with the simple cream cheese icing below. They make a lovely, wholesome snack at any time, but dressed up with a little icing they are transformed into a very welcome party snack.

Makes: 10 muffins




  • ⅓ cup olive oil
  • ¼ cup honey or maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 ripe banana
  • 1½ cups grated carrot
  • 4 free-range eggs
  • ½ cup desiccated coconut
  • ½ cup almond meal
  • 1 cup wholemeal self-raising flour
  • 125g cream cheese
  • ¼ cup coconut milk or yoghurt
  • Honey, to taste
  1. Place oil, honey, spices, vanilla extract, banana, carrot and eggs into blender and blend until smooth.
  2. Pour into large bowl and add remaining ingredients, stirring to combine.
  3. Transfer into patty pans and bake for 25–30 mins or until skewer inserted into muffin comes out clean.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.