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    Home » Family Friendly Recipes » Desserts & Treats

    Healthy(ish) Carrot Muffins Recipe

    Jan 24, 2015 · 11 Comments

    19 shares

    Today I'm sharing a recipe for healthy carrot muffins.  I say 'healthy', but 'healthier' would probably be more accurate, as they do still contain some sugar.  They are definitely healthier than standard muffins though, which I achieved by using a reduced amount of unrefined sugar and baking them with wholemeal flour.  Plus they've got carrot and fruit in, practically one of your 5 a day, right?! They aren't the prettiest muffins I've ever seen, but they really were delicious!

    Healthy carrot and berry muffin recipe - great lunchbox food idea from Eats Amazing UK

    I baked some of them in heart shaped silicone cases as a nod to the approach of Valentines day - I had thoughts of putting some in the freezer for a few weeks to bring out for a tasty valentines treat but they all vanished within a day or two, so we'll have to make them again nearer the time!  I made this batch of muffins without any dairy due to allergies in the family - they worked really well with dairy substitutes but you could also use normal butter and milk if preferred.

    Easy and healthy carrot and berry muffin recipe - a fun valentines day treat to cook with your children

    Healthy(ish) Carrot and Berry Muffins

    Ingredients

    • 2 carrots (125g)
    • 225g plain wholemeal flour
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1 tsp cinnamon
    • 70g unrefined brown sugar
    • 60g softened butter (or dairy free substitute such as pure)
    • 150ml milk (or dairy free substitute such as rice or soya milk)
    • 1 large egg
    • 100g berries and cherries dried fruit mix

    Method

    Preheat the oven to 190°C/375°F/Gas Mark 5.  Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end).  Peel and grate the carrots and set aside.

    Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together.  Add the butter, milk and egg and mix until combined.

    Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.

    Bake for 15-20 minutes, until golden and springy to the touch.  Cool on a wire rack then enjoy!

    Healthy carrot and berry muffins recipe - great kids lunchbox food idea from Eats Amazing UK

    These would be a great recipe for cooking with children - and they'll thoroughly enjoy eating the results of their labours!

    Grace

    Healthy carrot and berry muffins recipe - great kids lunchbox food idea from Eats Amazing UK
    Print Recipe
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    Healthy(ish) Carrot and Berry Muffins

    Healthy carrot and berry muffins recipe - great kids lunchbox food idea. 
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: British, Vegetarian
    Servings: 12 muffins
    Author: Grace Hall

    Ingredients

    • 2 carrots (125g)
    • 225 g plain wholemeal flour
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1 tsp cinnamon
    • 70 g unrefined brown sugar
    • 60 g softened butter (or dairy free substitute such as pure)
    • 150 ml milk (or dairy free substitute such as rice or soya milk)
    • 1 large egg
    • 100 g berries and cherries dried fruit mix

    Instructions

    • Preheat the oven to 190°C/375°F/Gas Mark 5.  Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end).  Peel and grate the carrots and set aside.
    • Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together.  Add the butter, milk and egg and mix until combined.
    • Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.
    • Bake for 15-20 minutes, until golden and springy to the touch.  Cool on a wire rack then enjoy!

     

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    19 shares

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    Reader Interactions

    Comments

    1. michelle says

      January 26, 2015 at 2:03 pm

      Hi Grace,

      when do you actually mix in the grated carrots pls?

      thanks.

      Michelle

      Reply
      • Grace says

        January 26, 2015 at 6:05 pm

        Hi Michelle, apologies, I've updated the recipe to include the carrots! They are added along with the dried fruit at the end. Grace 🙂

        Reply
    2. Californian Mum in London says

      February 03, 2015 at 11:19 am

      These do look delicious, especially in the heart-shaped muffin cases. I've never had carrot and berries together in a muffin/cake, but I really want to give these a go. Yum. #tastytuesdays

      Reply
      • Grace says

        February 13, 2015 at 10:21 pm

        Thank you, they really were tasty!

        Reply
    3. Kirsty Hijacked By Twins says

      February 03, 2015 at 1:56 pm

      Oooh I love carrot in cakes and these sound absolutely delicious x #tastytuesdays

      Reply
      • Grace says

        February 13, 2015 at 10:21 pm

        Thank you, they really were!

        Reply
    4. Laura @ Life with Baby Kicks says

      February 04, 2015 at 11:26 am

      Ooh I love carrot cake! Healthy is always good to try, pinned!

      Reply
      • Grace says

        February 13, 2015 at 10:22 pm

        Thank you! 🙂

        Reply
    5. HonestMum says

      February 07, 2015 at 10:17 am

      These are stunning, love the heart shaped muffins too, have pinned to my Valentine's board. Thanks for linking up to #tastytuesdays x

      Reply
      • Grace says

        February 13, 2015 at 10:22 pm

        Thank you so much for the lovely comment, and thank you for the linky!

        Reply
    6. Rita says

      January 13, 2016 at 6:30 am

      These look and sound delicious! One question it might be silly one but what is whole meal flour and bicarbonate soda?

      Reply

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