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. These yummy muffins are freezer friendly, made with yoghurt and wholemeal flour for extra goodness and low in sugar. Ger a batch made in under 30 minutes!
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
- 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.
- 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
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!
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.
Swapping the yoghurt for coconut yoghurt and using coconut oil in place of the butter will make these completely dairy free!
a large bowl for mixing
a grater (or use your food processor)
a non stick muffin pan
More ideas for carrots
- carrot hummus is awesome for the lunchbox!
- or make these fabulous carrot stars
- these abc muffins are lunchbox ready!
- try these fermented carrots for a great healthy alternative
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Carrot and Spice Muffins
- 1 cup plain flour
- 1 cup wholemeal flour
- 2 tsps baking powder
- 2 cups grated carrot
- 1 teaspoon cinnamon
- ½ teaspoon cardamon
- ½ teaspoon 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.