These carrot and muesli mini muffins are the perfect size for school lunch boxes and afternoon snacks.
150 gm self-raising flour
150 gm mixed fruit muesli
180 gm carrots, grated (about 2 medium carrots)
100 gm brown sugar
½ tsp cinnamon
150 ml olive oil
- Preheat oven to 180°C. Lightly oil a 24-hole mini muffin tin with olive oil spray.
- In a large bowl, combine flour, muesli, grated carrot, sugar and cinnamon. Mix to combine. Lightly whisk eggs and add to oil. Pour into carrot mixture and mix until just combined (don’t overmix).
- Spoon evenly into the muffin tin. Bake in the preheated oven for 12-15 minutes, or until a skewer inserted comes out clean.
- Allow to rest in the tin for 5 minutes before turning out and cooling on a wire rack.
Your child can help with stirring the muffin mix.