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Carrot cake muffins recipe

Carrot cake muffins recipe

76 ratings

Jamie says: "These muffins are a delicious way to pack more veg and fruit into lunchboxes – each one gives kids 1 portion of their 5-a-day". See method

  • Makes 12
  • 10 mins to prepare and 35 mins to cook
  • 180 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 3 tbsp olive oil, plus extra for greasing
  • 500g carrots
  • 1 apple
  • 4 large free-range or organic eggs
  • 1 mug (250g) wholemeal self-raising flour
  • 1 tsp baking powder
  • 75ml semi-skimmed milk
  • 4 heaped tbsp (80g) sultanas
  • 2 tbsp clear honey
  • 2 tsp ground cinnamon
  • 1 orange
  • 1 tbsp pumpkin seeds

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 7%
  • Sugars

    11g 13%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 26.5g Protein 6.1g Fibre 3.4g


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  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease paper cases or 15cm folded squares of greaseproof paper with oiled kitchen paper and use to line a 12-hole muffin tin.

  2. Scrub the carrots, wash the apple and coarsely grate them into a large bowl. Crack in the eggs, add the flour, baking powder, milk, oil, sultanas, honey and cinnamon, and grate in a little orange zest. Stir with a fork until nicely combined.

  3. Divide the mixture evenly between the muffin cases. Sprinkle over the pumpkin seeds and bake for 35 mins or until golden and cooked through. Leave to cool for at least 10 mins before tucking in.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

This recipe is a source of protein which contributes to the maintenance of muscle mass as part of a varied and balanced diet and lifestyle.

See more Jamie Oliver recipes

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