How to make carrot, oat and orange muffins

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients, while oat flour can be made at home.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor while granulated sugar is often less expensive.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are nut-free.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Dried cranberries add tartness, while chopped dates are often cheaper.

Preheat oven to 180°C conventional or 160°C fan-forced. Line a 12-hole muffin tray with paper cases.

Sift the flour, baking soda and baking powder together. In a separate bowl, mix the zest and sugar together with your fingers.

Whisk the eggs and yolk together in another bowl and add the butter, milk and yoghurt. Whisk well. Add the orange sugar and whisk again.

Fold through the dry ingredients and gently fold in the oats and carrots.

Spoon batter into lined muffin tins and either store in the fridge or freezer until needed or pop straight in the oven for 20 minutes until golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens