Carrot and Muesli Muffins

24 Apr

This is another Vegie Smugglers recipe. I know I’ve been posting a lot of them lately but they are so great. If you are looking for some new ideas, go and check it out. I have bought both books and one of the lunchbox inspirations and unlike a lot of other cookbooks I have found myself cooking several recipes from them, unlike other books where I will cook one and that will be it. You can download free samples from the website as well if you want to “try before you buy”.

I thought these muffins sounded great. They would be perfect for a breakfast on the run or a healthy morning tea.

Thomas is a pretty fussy eater. He doesn’t like vegetables – refuses to eat them. So I do do a lot of cooking where the vegetables are hidden. With our cooking together, we do talk about the ingredients that go in and this is a perfect recipe to show children that eating carrots doesn’t have to be an unpleasant experience. Thomas helped me grate the carrot and put it in the bowl and when it came time to eat the muffins, he didn’t even think about the carrots because they tasted so good.



11⁄2 cups self raising flour

1⁄4 cup brown sugar (used about a tablespoon less that this and found they were sweet enough)

1 carrot, grated

1 cup muesli

1⁄4 cup grapeseed oil

1 cup milk

1 egg, lightly beaten

1 overripe banana, mashed


Preheat oven to 180°C. Grease/line a 12 hole muffin tray.

Sift flour into a large bowl. Mix in the sugar, carrot and muesli.

In another bowl, whisk together the oil, milk, egg and banana. Pour wet ingredients into dry and mix until just combined.

Divide out into muffin tray. Bake for 25 minutes until golden and a skewer comes out clean.

The recipe says it makes 12 but I made 24 mini muffins and 6 larger ones. The mini muffins I cooked for about 20 minutes.



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