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Carrot, Coconut and Pepita Muffins with Lime Cream Cheese Icing

Inspired by the new Special K Nourish range featuring nutritious pepita seeds, the mild sweetness of the carrot melds subtly and is nicely offset with the creamy icing and tang of lime.


  • Muffins

  • 100g sultanas

  • 100ml coconut water 

  • 250g carrot

  • 150g caster sugar, plus 1tbsp extra

  • 2 large eggs

  • 125ml olive oil

  • 100g rice flour

  • 100g gluten free self-raising flour

  • ½ tsp bi-carb soda

  • ½ tsp baking powder

  • 100g desiccated coconut

  • ½ tsp xanthan gum

  • 100g pepita seeds, plus extra to garnish

  • Icing

  • 250g cream cheese, room temperature

  • 1 lime, juiced

  • 1 tsp vanilla extract

  • 3 tbsp icing sugar


  • 1.

    Preheat oven to 180°C and line your muffin tin with paper liners.

  • 2.

    In a small saucepan, add the sultanas with enough coconut water to just cover. Bring to a simmer for a minute or two and then leave to stand and plump up.

  • 3.

    Finely julienne the carrot, toss through a tablespoon of caster sugar and set aside – this will help the carrot shed some water.

  • 4.

    Place the eggs, oil and sugar in a large bowl and beat until pale and creamy.

  • 5.

    Add the rice flour, gluten free self-raising flour, bi-carb soda, baking powder, desiccated coconut and xanthan gum to the mixture. Beat until well combined.

  • 6.

    Drain the carrot well, squeezing lightly to extract moisture. Fold the carrot through the batter with the sultanas, adding a teaspoon or so of the liquid with them.

  • 7.

    Fill your muffin tin, topping with the pepitas.

  • 8.

    Bake for 20 minutes or until golden. Cool in the tray.

  • 9.

    For the icing, beat all the ingredients together. Ice the top of the cooled muffins and sprinkle with extra pepitas.

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