Did I almost channel my inner Bing Bunny and call these Carrot Muffins, “Carrot-y Muffins”? Yes, yes I did.
The above probably speaks volumes to my sleep deprivation level, and how well entrenched we are in the toddler years at the moment.
Back to the recipe! I gave this one a test on the weekend and honestly, it’s one of my favourites that I’ve baked recently. This carrot muffin recipe ticks a number of boxes:
- Kiddo approved
- A one bowl recipe (less dishes)
- Ability to swap out ingredients for preferences
- Cooks in 15 minutes
- A decent source of fibre
Ingredients
Makes 15 small muffins:
- 250g grated carrot
- 150g of very soft plant butter (margarine will also work)
- 200g of soft brown sugar
- 200g of brown bread flour (I use Doves Farm)
- 1.5tsp of cinnamon
- 2tsp of baking powder
- 2 large eggs
- 125g of raisins/sultanas
- 2tbsp of chia seeds
- 2tbsp of flaked almonds
Method
- Preheat the oven to 200C
- Prepare muffin tray with papers
- Mix the grated carrot (don’t drain the grated carrot of excess water!), soft plant butter/margarine and brown sugar together in a large bowl
- Mix in brown bread flour, cinnamon and baking powder (don’t over mix!)
- Mix the eggs into the mixture, and then the raisins/sultanas, chia seeds and flaked almonds
- Divide mixture evenly between muffin papers and bake for 15 minutes on fan bake
I used chia seeds and flaked almonds in this recipe as they are what I had to hand, but you could easily swap these out with what you have in YOUR cupboard or prefer. I find that the chia seeds/flaked almonds add a nice light, crunchy texture with their teeny tiny bits, so are great for a younger toddler. Definitely one worth experimenting with!