Carrot, Walnut and Cinnamon Muffins
Carrots don’t just belong in savoury dishes. Grated into muffins, they bring sweetness, moisture, and a warmth that pairs beautifully with cinnamon and walnuts. These muffins are the kind you bake on a Sunday afternoon when you want the house to smell like comfort. They’re wholesome enough for breakfast, satisfying enough as an afternoon pick-me-up, and just indulgent enough to feel like a treat. Best enjoyed with a cup of tea, preferably still warm from the oven.
Serves
4
Cook Time
Dietary
Vegan
Ingredients
- 200g plain flour (or wholemeal for extra fibre)
- 100g rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of sea salt
- 2 medium eggs
- 120ml olive oil (or melted coconut oil)
- 100g soft brown sugar (or coconut sugar)
- 2 medium carrots, grated (about 150g)
- 60g walnuts, roughly chopped
- Optional: handful of raisins or sultanas
Method
- Preheat. Heat oven to 180°C (350°F). Line a muffin tin with cases.
- Mix dry. In a bowl, combine flour, oats, baking powder, baking soda, spices, and salt.
- Mix wet. In another bowl, whisk eggs, oil, and sugar until smooth. Fold in the grated carrots.
- Combine. Add the dry mix to the wet, stirring gently until just combined. Fold through walnuts (and raisins if using).
- Bake. Divide mixture into muffin cases and bake for 20–25 minutes, until golden and springy.
- Cool slightly. Leave to cool for 10 minutes, then enjoy warm or store for later.
A Wellness Note
Carrots add beta-carotene, walnuts bring omega-3s for brain health, and oats add fibre for steady energy. These muffins balance comfort with nourishment — a reminder that wellness can taste like home baking too.
