Carrot muffins

Carrot Muffins

These delicious muffins are packed with plants. They make a fantastic breakfast or snack.
Plant Count – 7


The chia "egg"

  • 2 tbsp Chia seeds
  • 5 tbsp Water

Activated baking soda / bicarbonate of soda

  • 1 tbsp Warm water
  • 1 tsp baking soda/bicarbonate of soda

The rest of the batter

  • 200 g White sugar
  • 160 g Vegetable oil of your choice
  • 1 tsp Pure vanilla extract
  • 150 g White or whole spelt flour
  • 50 g Rice bran you can use oat, wheat, or spelt bran if you cannot get this
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 handful Walnut pieces
  • 90 g Grated, raw carrots
  • 1 handful Raisins or sultanas


Make the chia egg

  • Combine the chia seeds and the water in a little bowl and stir. Set aside for 5-10 minutes whilst the chia seeds swell. If you do not have any chia seeds, you can substitute with 2 eggs.
  • Preheat the oven to 190 degrees C.
  • Grease a 12 hole muffin tin or line the holes with muffin papers.

Activate the baking soda / bicarbonate of soda

  • Measure the warm water into a small bowl. Stir the baking soda / bicarbonate of soda into the water to dissolve it.

Prepare the batter

  • Beat together the sugar, oil, and the soaked chia seeds.
  • Add the dissolved baking soda and the vanilla and beat again.
  • Add the flour, salt, and baking powder. I always push the baking powder through a fine sieve or tea strainer to get out all the lumps. Mix this by hand until the batter is just blended together. Don't over mix.
  • Add the grated carrots, nuts and raisins and gently incorporate them.
  • Divide the batter evenly between the space in the muffin tin.
  • Pop in the oven and bake for 20 minutes.
  • Remove from the oven when the tops of the muffins are dry and firm to the touch.
  • Remove from the tin and cool on a wire rack.
Tried this recipe?Let us know how it was!
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