Carrot Muffin Snacks

In a Nutshell:

Carrot Muffin Snacks, easy to make, deliciously bake.


11/2 cups Spelt flour (or gluten-free if needed)
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 3 large eggs
  • 1/4 cup Greek yoghurt
  • 1 tsp vanilla extract
  • 150g unsalted butter, melted
  • 1/4 cup maple syrup
  • 2 medium carrots, finely grated
  • 2 tbsp flaxseeds
  • 3 tsp pumpkin seeds
  • 3 tsp sunflower seeds
  • Prep time: 10 mins
  • Cook time: 20 mins
  • Serves: 12 person


    1. Preheat oven to 180°C and grease a 12 hole muffin tin.
    2. Place dry ingredients in a large mixing bowl and combine. 
    3. Place eggs, yoghurt and vanilla in a small mixing bowl, mix well, until smooth. Add syrup and butter and combine.
    4. Add egg mixture to dry ingredients and mix well to combine. Add carrot and gently fold through the mixture.
    5. Spoon mixture into prepared muffins trays.
    6. Place seeds in a small bowl and combine. Sprinkle seeds over muffins and place muffins into the oven to bake for 20 minutes, until cooked through. Insert a skewer, if it comes out clean the muffins are cooked.
    7. Cool muffins in the tray for a few minutes before removing and transferring to a wire rack to cool completely.

    Nutrition Info:

    Energy: 867 kj
    Fat (Total): 13g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 4.5g
    Carbs (Total): 16g