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What you’ll need


2 cups The Healthy Baker Self Raising Flour

caster sugar

1 cup caster sugar


½ teaspoon ground cloves

nutmeg powder

½ teaspoon ground nutmeg

chia seeds

¼ cup chia seeds


1 ½ cups grated carrot


1 cup chopped fresh pineapple (or canned)


½ cup chopped pecans


2 eggs at room temperature

butter melted

80g butter melted

For the cream cheese icing:

cream cheese

100g spreadable cream cheese at room temperature

maple syrup

¼ cup maple syrup

icing sugar

¼ cup icing sugar


Preheat the oven to 190°C /170°C fan-forced. Line 12-hole muffin tray holes with muffin paper cases.


Combine the flour, sugar, ground cloves, chia seeds and nutmeg in a large mixing bowl. Stir in the carrot, pineapple and pecans. Make a well in the centre.


Use a fork to whisk together the eggs, orange juice and butter. Stir into flour mixture until just combined. Don't over-mix, the batter should still be a little lumpy.


Evenly spoon mixture into paper cases. Bake in preheated oven for 20-25 minutes or until golden and cooked when tested with a skewer. Cool for 5 minutes in the tin and turn out onto a wire rack.


Beat together the cream cheese, maple syrup and icing sugar. Serve with the muffins.