The Easter Bunny’s Carrot Muffins

As Easter is around the corner, why not indulge into the season’s healthy options.

With this simple and quick carrot based recipe, you can’t go wrong.


  • 200g grated carrots
  • 60 g of ground almonds
  • 75 g flour
  • 3 eggs separated
  • 1/2 pack of baking powder
  • 90g sugar
  • pinch of salt


  • 2 tablespoons lemon juice
  • 56g confectioner sugar
  • Pumpkin seeds (or other) for decoration


  • Beat the egg white stiff
  • In a mixing bowl grate the carrots and add all the other ingredients
  • fold in the egg whites
  • Blend the mixture into a smooth carrot muffin dough and then spread it on your muffin cups
  • I recommend you to take silicone molds or well buttered molds, alternatively you can bake them in muffin form papers
  • In a preheated oven, bake the carrot muffins at 180 ° C is about 25-30 minutes
  • For the icing, mix the lemon juice with the sugar thoroughly, and apply on the muffins when they are cold. Decorate with pumpkin seeds.



2 Comments Add yours

  1. GastroNote says:

    Thank you!
    You should try the recipe 🙂


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