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wholemeal carrot muffins


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Description

Healthy Wholemeal Carrot Muffins naturally sweetened with maple syrup, packed with delicious carrots and perfectly spiced – your kids will love these muffins in their lunch box!  This one bowl, freezer-friendly muffin recipe is so easy, healthy, and delicious!


Ingredients

Scale
  • 1  cup (250 ml) yoghurt
  • 3/4 cup (180 ml) lightly flavoured olive oil (or cold pressed macadamia nut oil)
  • 2 eggs
  • 1/2 cup (125 ml) maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) plain wholemeal flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon, ground
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon ginger, ground
  • 3 medium carrots (approx. 2 cups), grated

Instructions

  1. Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with muffin papers. 
  2. Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine. 
  3. Add the flour, baking powder, cinnamon, nutmeg and ginger and mix until just combined.  Do not over mix. 
  4. Gently fold through the carrot. 
  5. Use a 1/4 measuring cup to ladle the batter into the prepared tin. 
  6. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.  Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely.  Enjoy x

Notes

Muffins best kept in an air tight container in the fridge.  Will keep for 2-3 days.

Muffins are freezer friendly.  Store in an air tight container or zip lock bag.  Will keep for 3 months.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American