A great way to hide vegetables from your children … these simple carrot muffins will be a big hit in your child’s lunchbox and for afternoon tea.


  • 2 cups all-purpose flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup brown sugar

  • 2 tsp ground cinnamon

  • 2 eggs

  • 200ml vegetable or canola oil

  • 1 tsp vanilla extract

  • 2 cups shredded carrots (approx 4 medium carrots)

  • ½ cup sultanas (optional)


  • 1.

    Preheat your oven to 180C.

  • 2.

    Sift together the dry ingredients in a medium bowl and stir to combine.

  • 3.

    Beat together the eggs, oil and vanilla extract. Add the carrots and sultanas and stir to combine.

  • 4.

    Gradually fold in the dry ingredients, taking care not to over mix the batter.

  • 5.

    Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.

  • 6.

    Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.

  • 7.

    Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.

  • 8.

    Store in an airtight container for up to 5 days.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 266kj
  • Fat Total 16g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 27g
  • Sugar 9g
  • Sodium 172mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can substitute half the flour for wholemeal flour for an even healthier muffin.

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4 comments • 9 ratings
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Posted by ClaclaReport
Just made today They are delicious!
Posted by Report
These are very easy and quiet tasty. I added some nutmeg. My fussy son liked them!
Posted by Report
My batter is thick..... I cannot POUR....more like PLOP....what did i do wrong lol???
Posted by Report
mine too.....very thick...but still very good