Carrot muffins recipe

Image of carrot muffins

Serves: 12 | Preparation time: 20 minutes  | Cooking time: 20 minutes


2 large carrots, grated skin on
1 banana, mashed
200g crushed pineapple in a tin, no added sugar
100ml of pineapple juice from tin
1 ½ cups of self-raising flour
½ cup of sultanas (optional)
¼ cup shredded coconut
1 tsp cinnamon
1 pinch bicarb soda
½ cup of milk
1 egg, beaten
½ cup canola oil
¼ cup brown sugar


  1. Preheat oven 180 degrees Celsius. Pre-grease muffin tray for 12 muffins.
  2. Combine banana, sugar, milk, egg and mix. Add carrot, pineapple and sultanas, canola oil and juice.
  3. Sift flour, cinnamon and bicarb soda. Add in coconut.
  4. Fold flour mic through banana mix until well combined.
  5. Put in muffin tray and bake for 20-25mins or until centre of muffins bounce back on touch.
  6. Let cool before serving.

One muffin is one serve.

Image and recipe courtesy of Bite Nutrition, reproduced with permission.