Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ripe banana mashed
  • ? cup sunflower oil
  • 2 medium eggs
  • 1 cup grated beetroot
  • 1 cup grated carrot
  • 50 g soft unrefined cane sugar
  • 2 cups self-raising flour or wholemeal / gluten-free
  • 1 tsp baking powder
  • 1 cup rolled oats
  • 1 tsp ground cinnamon
  • ½ cup raisins or sultanas

Method
 

  1. Preheat the oven to 180°C. Line a muffin tin with paper cases or use silicone cases.
  2. Coarsely grate the beetroot and carrots.
  3. In a large bowl, mix the grated vegetables with the mashed banana, eggs, oil and sugar.
  4. If the mixture feels very coarse, briefly blend with a hand-held blender until you get a rough purée.
  5. In a separate bowl, mix the flour, baking powder and cinnamon.
  6. 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.
  7. Fold in the raisins or sultanas.
  8. Spoon the batter into the prepared muffin cases.
  9. Bake for 20–25 minutes, until risen and a skewer inserted into the centre comes out clean.
  10. Transfer the muffins to a wire rack and allow to cool before serving.