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Carrot Muffins

Source of vegetables

Source of fruit

Source of Omega 3

Sweetened with fruit

Freezer friendly

Makes 12 regular muffins & 12 mini muffins


- 3 cups SR flour

- 3 carrots, grated

- 1/2 cup walnuts, diced finely suitable for mini mouths

- 1 cup sultanas

- 2 tsp mixed spice

- 1 tsp vanilla essence

- 2 eggs

- 1/2 cup canola oil

- 1 cup milk


1. Pre- heat oven to 180 degrees.

2. Grease or line muffin trays.

3. In a large bowl, combine flour, carrot, walnuts, sultanas & spice.

4. In a separate bowl, lightly whisk eggs, oil, vanilla & milk together. (this makes it easier to combine all the ingredients without over mixing)

5. Make a well in the centre of the dry ingredients, then pour in the egg mixture and stir until just combined. (Avoid over mixing as this will make them tough & chewy)

6. Spoon mixture into muffin cases & bake for ~20 minutes for regular sized muffins & 10-15 minutes for mini muffins OR until firm to touch and a skewer inserted into the centre comes our clean. Transfer to a wire rack to cool.

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