Carrot cake muffins

"You know what it’s like – friends coming round for morning tea, kids’ birthday party and you need something quick! These muffins have a delicious ‘crumble-top’ that make them an easy and nutritious option. They also go great in school lunchboxes!" Tara Diversi APD DVA's Dietetics Adviser

Ingredients

Wet

  • 2 eggs
  • 1½ tsp vanilla essence
  • 1/3 cup canola oil
  • ¼ cup milk

Dry

  • ½ cup wholemeal plain flour
  • ½ cup wholemeal self-raising flour
  • ½ tsp baking powder
  • 1 heaped tsp cinnamon
  • 1 tsp ground ginger
  • ¼ cup of raw sugar (or mixed with ½ coconut sugar)
  • ¼ cup shredded coconut
  • ¼ cup sultanas (optional)

 For later

  • 300g grated carrot
  • 1 small zucchini
  • ½ cup walnuts

 Crumble (optional)

  • ¼ cup rolled oats
  • 2 tbsp shredded coconut
  • 2 tsp pepitas
  • 2 tsp butter/ butter alternative
  • 2 tsp maple syrup / honey

 Method

  1. Pre-heat oven to 160°C fan-forced/moderate.
  2. Mix wet ingredients well in a small bowl.
  3. In a medium size bowl, mix all dry ingredients well.
  4. Add wet ingredients to the dry mix and stir.
  5. Fold through carrot and walnuts gently.
  6. Scoop into muffin tray.
  7. Mix all crumble ingredients together in a small bowl.
  8. Sprinkle over top of muffins and bake for approx. 20-25 mins until golden and inserted skewer is clean.
  9. Refrigerate in an airtight container for up to a week. Note: Crumble topping will go soggy.

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