Peanut butter carrot muffins

I love baked goodies and since I have been trying to follow a healthier lifestyle, I took it upon myself to experiment with recipes that might be slightly healthier than most store bought baked goods. This is my latest version of healthier muffins. This recipe made 21 muffins for me.


3 eggs

3 spoons of butter

1/2 cup of olive oil

1 1/2 cups of milk

3/4 cup of sugar

1/4 teaspoon of salt

4 teaspoons of cinnamon powder

3 teaspoons of peanut butter

2 carrots, crated

2 1/2 cups of flour

2 teaspoons of baking powder


Preheat your oven at 180°C before you begin mixing the ingredients.

Place the butter in the microwave on medium for 30 seconds or just enough time to melt it. Mix the sugar, butter and olive oil together in the mixing bowl. Add the salt and cinnamon to the mixture. In a smaller bowl or cup put the peanut butter and gradually add the milk to it while stirring constantly until it becomes more liquid, then pour it into the earlier mixture along with the rest of the milk. Now add the carrots to the mixture.

Lastly add the flour and baking powder. Mix thoroughly until the mixture is smooth. It should be like a creamy yogurt in texture, you may add a bit more flour if it’s too runny or a bit more milk if it’s too stiff.

After mixing turn the oven lower to 175°C. Then start placing your cups in the muffin pan if you are using any or prepare your pan with flour or a nonstick spray. Pour the mixture into the pan cups and place in the oven for 15 minutes. If in 15min you are not sure that they are ready, simply take a toothpick and prick them. If it comes out dry, they are ready if not leave them in for a few more minutes. The time may vary depending on your preferred texture.
When they are ready, take them out and place them on a cooling rack, table or tray.

When they have cooled off, pack them in an airtight container and start enjoying them with a nice cup of coffee, tea or a glass of juice.

(1) Comment

  1. These look so yum! and healthy too 🙂

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