Carrot and Beetroot Muffins
These carrot and beetroot muffins are a naturally sweet, dairy-free bake, made with minimal added sugar. Thanks to the combination of beetroot, carrots, banana and raisins, the muffins are moist, colourful and gently sweet without being overly sugary. They’re a great way to include more vegetables in baking, making them especially popular with children and health-conscious adults alike. The recipe is very adaptable: you can use wholemeal flour for extra fibre or switch to a gluten-free flour blend if needed. With oats for slow-release energy and vegetables rich in antioxidants, these muffins are ideal for breakfast, lunchboxes, afternoon tea or healthy snacking throughout the day. Enjoy them on their own or with a cup of coffee or tea.
Ingredients
Method
- Preheat the oven to 180°C. Line a muffin tin with paper cases or use silicone cases.
- Coarsely grate the beetroot and carrots.
- In a large bowl, mix the grated vegetables with the mashed banana, eggs, oil and sugar.
- If the mixture feels very coarse, briefly blend with a hand-held blender until you get a rough purée.
- In a separate bowl, mix the flour, baking powder and cinnamon.
- Fold the dry ingredients into the wet mixture. If the batter seems too thin, add a little more flour or oats – it should be thick but pourable.
- Fold in the raisins or sultanas.
- Spoon the batter into the prepared muffin cases.
- Bake for 20–25 minutes, until risen and a skewer inserted into the centre comes out clean.
- Transfer the muffins to a wire rack and allow to cool before serving.