Deliciously Healthy Carrot Muffins for your Family

These delicious carrot muffins are healthy food for your family and the ideal way of using up those extra carrots you've got growing in your garden.

Carrot and Walnut Muffin Recipe (1)

2 eggs
3/4 cup sugar
1/4 cup milk
1/2 cup oil
1 cup grated carrot
2 teaspoons grated orange rind
1 teaspoon baking soda
1 cup flour
1/2 cup oat bran
1 teaspoon mixed spice
1/2 cup chopped walnuts

Beat eggs until frothy. Gradually beat in sugar. Add milk and oil and continue beating. Stir in carrot and orange rind. Sprinkle  baking soda over. In another bowl mix flour, oat bran, and mixed spice. Add egg mixture and stir just enough to moisten dry ingredients. Three-quarter fill greased muffin tins. Sprinkle with chopped walnuts. Bake at 180°C (360°F) for 15 minutes.

Carrot Muffin Recipe (2)

1 3/4 cup plain or wholemeal flour
1/3 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 cup grated carrot
3/4 cup orange juice
2 tablespoon plain yogurt
1/2 teaspoon vanilla essence
1 egg, slightly beaten
1/3 cup raisins

Preheat oven and grease muffin tins. Combine flour, brown sugar, baking soda, baking powder and cinnamon. Mix. In a separate bowl, combine carrot, orange juice, yogurt, vanilla essence and egg. Blend until smooth. Add to flour mixture, then fold in raisins. Bake at 180°C (360°F) for 18 minutes.

Carrot and Nut Muffins

1 teaspoon baking soda
1 tablespoon warm water
3/4 cup raw sugar
3/4 cup oil
2 eggs
1 teaspoon vanilla essence
3/4 cup wholemeal self-raising flour
3/4 cup plain white self-raising flour
1/2 teaspoon salt
1 cup grated carrot
3/4 cup walnuts
1/4-1/2 cup raisins

Dissolve baking soda in warm water. Beat sugar, oil and eggs. Add dissolved baking soda and vanilla. Mix well. Add flour and salt. Mix until moistened. Stir in grated carrot, nuts and raisins.  Bake at 190°C (375°F) for 15-20 minutes.

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