Carrot and Spice Muffins

Name: Carrot and Spice Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 1 cup plain flour; 1 cup wholemeal flour; 2 tsps baking powder; 2 cups grated carrot; 1 tsp cinnamon; 1/2 tsp cardamon; 1/2 tsp nutmeg; 1/4 cup panela sugar (or leave it out!); 1 cup yoghurt; 1/4 cup water; 1/4 cup butter (melted); 2 eggs

Why you're going to love this recipe

Well, carrots on their own are a little bland, so why not spice them up?These muffins contain three different spices, all designed to make them even more delicious. Here's why you are going to love this recipe

quick to make

freezer friendly

make them in under 30 minutes

containing carrot, meaning they are better for you

mix of wholemeal and plain flour for extra fibre

made with yoghurt so they are low crumb

sweeter than you expect thanks to the spices

What goes into the recipe

don't forget to scroll to the recipe card for the full ingredient list and method

ingredients for carrot and spice muffins, carrots, yoghurt, eggs, flour, spices, butter

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.

carrots- peeled and ready to grate

wholemeal flour- for extra fibre

yoghurt- to ensure they don't crumble in the lunchbox

brown sugar- just a little to ensure they are sweet enough

plain flour- for a lighter muffin

butter- or swap for an oil of your choice

eggs- choose free range where possible

How to make this recipe

Grate the carrots- I use my food processor because I'm lazy! But you can do them by hand, just watch your knuckles

Combine the dry ingredients

Pop the spices, flours, baking powder and sugar in a large bowl together.

Stir in the carrot-Mix the carrots through the dry ingredients

Combine with the wet ingredients

Crack in the eggs, stir through the yoghurt and butter and water. Mix until just combined.

putting the muffin mix into the muffin pan

Put the mixed muffins into the muffin pans and bake at 180 degrees (355f) for 15-18 minutes.

Expert Tips and FAQs

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

Why use wholemeal and plain flour in these muffins?

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!

How can I freeze these muffins?

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.

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!

What equipment do I need?

a large bowl for mixing
a grater (or use your food processor)
a non stick muffin pan
an oven