Carrot cake muffins
These moist carrot cake muffins are rich in fibre and healthy fats, made with simple pantry ingredients. Perfect for snacks, lunchboxes, and they freeze well!
12 serves
20 m prep
20 m cook
Ingredients
1 cup wholemeal self-raising flour
1 cup (100g) LSA (see tip)
2/3 cup firmly packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
3 eggs
125g tub apple puree (see tip)
¼ cup light olive oil
2 cups (250g) firmly packed grated carrot
¼ cup seed mix
Method
Line a 12-hole muffin pan with paper cases. Stir flour, LSA, sugar, cinnamon and soda in a large bowl with a whisk or spoon to combine. Make a well in centre.
Whisk eggs, apple puree and oil together in a jug. Pour into flour mixture.
Add carrot. Stir until well combined.
Divide mixture evenly among paper cases. Scatter over seed mix. Bake in a 180°C preheated oven for 20-25 minutes, until just firm in centre when lightly touched with fingertips.
Stand muffins in pan for 5 minutes before transferring to a wire rack. Serve warm or cold.
Tips
If your bicarbonate of soda is lumpy, sift it before adding in step 1 and mix through well. Insufficient mixing can cause bicarb to react with the carrot resulting in green flecks forming in the muffins.
Tubs of apple puree are available from the canned fruit aisle in supermarkets. Check labels and choose a brand with no added sugar.
LSA is a blend of ground linseeds, sunflower seeds and almond meal. You’ll find it in the health food section in supermarkets.
Store muffins in an airtight container for up to 3 days or freeze for up to 2 months. To serve, thaw at room temperature, or microwave individual frozen muffins on High (100%) for 30 seconds. Perfect for a mid-morning or afternoon snack!
Last updated29 October 2025