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Carrot and Mandarin Oat Muffins

These carrot and mandarin oat muffins are a lovely alternative to traditional muffins, with natural sweetness from mandarins, honey and dried fruit. The combination of grated carrot, oats, walnuts and sultanas gives them a soft texture and makes them suitable for breakfast, brunch or a mid-morning snack. Because they contain only a small amount of oil and sugar, they are less sweet than many shop-bought muffins, allowing the fruit flavours to shine through. They're delicious served as they are, but for special occasions you can add a simple mascarpone or ricotta frosting for a more celebratory bake. These muffins are ideal for weekend breakfasts, lunch boxes, afternoon tea or casual gatherings. Frosted versions work particularly well for garden parties, birthdays and anniversaries. You can store unfrosted muffins in an airtight container for up to 3 days. If using the mascarpone or ricotta topping, keep the muffins refrigerated and enjoy within 2 days.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 carrot grated
  • 3 mandarins
  • 2 eggs
  • 2 Tbsp oil
  • 2 Tbsp orange blossom honey
  • 2 Tbsp muscovado sugar
  • 1 cup oats
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon optional
  • ½ cup walnuts chopped
  • ½ cup sultanas
  • For the Frosting Optional
  • Mascarpone or ricotta

Method
 

  1. Preheat the oven or air fryer to 180°C. Place silicone muffin cases on a baking tray or in the air fryer basket.
  2. Peel the mandarins and remove any pips. Place the flesh in a blender.
  3. Add the eggs, honey, oil and muscovado sugar, then blend until smooth.
  4. In a large bowl, combine the wholemeal flour, oats, baking powder and cinnamon, if using.
  5. Pour the blended mixture into the dry ingredients and stir until just combined.
  6. Add the grated carrot and mix through.
  7. Fold in the walnuts and sultanas.
  8. Divide the batter evenly between the muffin cases.
  9. Bake for 15–20 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean.
  10. Leave the muffins in their cases for 5 minutes before transferring them to a wire rack to cool completely.
  11. Serve as they are, or spread or pipe over the mascarpone or ricotta mixed with a little orange blossom honey once the muffins have cooled.