Rainbow Carrot Muffins

These delicious carrot muffins are full of flavour. Great for breakfast, snack time or grab and go meals. They only need 35 minutes and are super easy. Not too sweet and serve the whole family. 

Rainbow carrot muffins and yellow flowers


  • 240g flour

  • 3 eggs

  • 150g seed oil

  • 250g rainbow carrots, washed and peeled

  • 220g sugar

  • 10 g baking powder (2 tsp)

  • 1 pinch of salt

  • walnut kernels, to decorate


  1. Pre - heat the oven at 175°C.

  2. Grate the carrots. Then in a food processor blend them, add the oil and continue to blend until creamy.

  3. Place the eggs and sugar in a bowl and beat them until obtaining a clear and frothy mixture. Add the carrot cream and with a spatula mix well. Sift flour and baking powder in and then combine until just smooth.

  4. Grease the muffin cups, fill two-thirds full and decorate with half of a walnut kernel. Bake for about 20 until a skewer inserted in the middle comes out clean. Let cool and enjoy.

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