These carrot and oat mini muffins are the perfect size for school lunch boxes and afternoon snacks.
Preparation time: 15 minutes
Cooking time: 15 minutes
150 gm wholemeal flour
150 gm plain rolled oats
180 gm carrots, grated (about 2 medium carrots)
70 gm honey or brown sugar
½ tsp. cinnamon
100 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, oats, grated carrot, honey or brown 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.
Tip: substitute grated pumpkin, sweet potato or zucchini for some or all of the carrot.
Your child will probably love helping you make these muffins. Even toddlers can help with this recipe by stirring the muffin mix.