Carrot and spice muffins are a favourite! The kids love them in the lunchbox and they are sophisticated enough to work for afternoon tea or morning tea for adults too.
Why carrot and spice?
Well, carrots on their own are a little bland, so why not spice them up?This muffins contain three different spices, all designed to make them even more delicious
- cinnamon- this helps with sweetness, so you don't need as much sugar
- nutmeg- accentuates the carrot flavour and gives a nice earthiness
- cardamon- my favourite spice! It helps to add that "je ne sais quoi!" or that extra zing and flavour to the muffins. If you can't find it ground, use the pods and grind them in a spice grinder.
Why use wholemeal and plain flour?
Well, wholemeal flour is a good grain- better for you. But at the end of the day, it makes muffins that are gluggy and dense, so adding in some plain flour helps to keep them light and fluffy- a key thing for muffins!
What equipment do I need?
- a large bowl for mixing
- a grater (or use your food processor)
- a non stick muffin pan
- an oven
How can I make these muffins dairy free?
Swapping the yoghurt for coconut yoghurt and using coconut oil in place of the butter will make these completely dairy free!
Let's make carrot and spice muffins!
Step 1: Grate the carrots
I use my food processor because I'm lazy! But you can do them by hand, just watch your knuckles
Step 2: Combine the dry ingredients
Pop the spices, flours, baking powder and sugar in a large bowl together.
Step 3: Stir in the carrot
Mix the carrots through the dry ingredients
Step 4: Combine with the wet ingredients
Crack in the eggs, stir through the yoghurt and butter and water. Mix until just combined.
Step 5: Muffin pan time!
Put the mixed muffins into the muffin pans and bake at 180 degrees for 15-18 minutes.
Top tips for carrot and spice muffins:
- don't over mix -muffins are best when the ingredients are "just combined" check out the process shots above to see how to do this!
- mix the carrot into the flour -this helps the carrot to stay evenly distributed in the muffins
- don't over bake -if they are overcooked they become chewy
- leave to cool in the pan for five minutes before flipping onto a wire rack
To freeze muffins, use a baking tray and freeze them until completely solid and then transfer to a container or freezer bag. Defrost either in the lunchbox or in the fridge overnight.
Muffins keep in the freezer for 3 months.
Are carrots a favourite?
Try some of these awesome carrot ideas:
- carrot hummus is awesome for the lunchbox!
- soft carrot cookies are great for afternoon tea
- make carrot salad to have with dinner
- take the pressure off dinner with after school snacking with carrot tzatziki
- or make these fabulous carrot stars
- these abc muffins are lunchbox ready!
- try these fermented carrots for a great healthy alternative
Carrot and spice muffins
- 1 cup plain flour
- 1 cup wholemeal flour
- 2 tsps baking powder
- 2 cups grated carrot
- 1 tsp cinnamon
- ½ tsp cardamon
- ½ tsp nutmeg
- ¼ cup panela sugar or leave it out!
- 1 cup yoghurt
- ¼ cup water
- ¼ cup butter melted
- 2 eggs
- Preheat oven to 180 degrees
- Combine the dry ingredients in a bowl and mix well.
- Add in the carrot, mix well.
- Then add the wet ingredients and stir to combine.
- Fill 12 cupcake holes (either greased/lined/or silicone trays).
- Bake for 18 minutes or until golden.
- Cool on a wire rack.