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Carrot Muffins

Carrot Muffins

Prep Time: 15 mins Cooking Time: 20 minutes


  • ¾ cup (187ml) orange juice
  • ½ cup (125ml) vegetable oil
  • ½ cup (100g) coconut sugar (or brown sugar)
  • 1 medium egg, whisked
  • 1 cup (125g) self-raising flour
  • 1 cup (125g) wholemeal plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (108g) grated carrot
  • 10 prunes, finely chopped
  • 6 dried apricots, diced



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases


In a large bowl, mix together the orange juice, oil, and sugar and then add the whisked egg


Sift the flours, spices, baking powder and baking soda into the mixture — whisk well to create a thick batter


Gently fold the grated carrot, prunes and apricots into the mixture


Divide the mixture evenly between the muffin cases


Bake your muffins in the oven for 15-20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled.


The prunes in this recipe can be substituted for Medjool dates or sultanas, depending on your baby’s preference, or what you have in your cupboard.

I truly believe that these muffins are one of my best creations! Being a huge fan of carrot cake, these are right up my street and of course, not forgetting Annabelle – she likes them a heck of a lot too!

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