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Healthy Carrot and Walnut Muffin - the kids will never know there are two cups of veggies in them!

Healthy Carrot and Walnut Muffin


  • 2 cups self-raising flour
  • 1 cup of whole walnuts + extra to sprinkle on top
  • 2 cups grated carrot
  • 1/4 cup honey (or sweetener of choice)
  • 1 1/2 cups milk
  • 1 egg
  • 150 grams butter


  • Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
  • In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don't over mix or you will end up with a tough muffin!
  • Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold


The mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn't at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness