Carrot and Courgette Muffins

We decided to turn one of Claire's fav cake recipes into muffins and it worked a treat!!

They are really delicious and a healthier twist on the traditional classic recipe - with less sugar and topping them is optional.

Makes 20 muffins


  • 2 cups self-raising flour
  • 6 tbsp chia seeds
  • 1 tsp baking powder
  • 1.5 tsp bicarbonate soda
  • 1 rounded tsp ground cinnamon
  • 1 rounded tsp mixed spice
  • 2 eggs, beaten
  • 3/4 cup of brown sugar
  • 1/2 cup oil
  • 1 cup grated carrot
  • 1 cup grated courgette (squeeze in a tea towel or paper towel to remove excess water)
  • 1 large banana, mashed
  • 1 cup sultanas or raisins
  • 1 large orange, juice and zest

Topping ingredients:

  • 250g lite cream cheese
  • 6 tbsp icing sugar
  • 1 tbsp lemon juice and zest ½ lemon

How to make:

  1. Sift flour and baking powder, soda and spices and set aside.

  2. Beat together eggs and oil.

  3. Add sugar, mashed banana, chia seeds, orange juice and zest.

  4. Add sifted flour, spices and baking soda/powder and beat together.

  5. Fold in grated vegetables and sultanas/raisins.

  6. Spoon into greased muffin tins and cook at 180 degrees for 10-15 minutes or until golden brown and when you insert a skewer, it comes out clean. Remove from the oven and allow to cool.

  7. Beat together the topping ingredients until smooth and drizzle over the top of the muffins.

  8. Sprinkle with seeds and serve. They freeze well.

We used the Kenwood Chef to make this recipe. We grated the courgette and carrots in the food processor attachment and used the K beater in the bowl to mix the ingredients together.



Published By

Claire Turnbull



Mission Nutrition© 2022. Privacy Policy