Carrot Muffins

Yield: 24 mini muffins


  • 1 1/8 cups (140g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup olive oil
  • 1 tbsp honey
  • 1/3 cup (70g) packed brown sugar
  • 1 small apple (60g), grated, juices reserved
  • ½ cup (60g) grated carrots, butternut squash, or parsnips
  • ½ cup (60g) grated zucchini or beets
  • 1/3 cup (55g) raisins
  • ½ cup (40g) unsweetened, shredded coconut


  1. Preheat oven to 350 degrees. Grease mini-muffin tins.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
  5. Fill each muffin cup 3/4 of the way up,and bake for about 12 to 15 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Tip: These muffins are a great way to eat colourful veggies! You can use any vegetables you have around like squash, carrots, parsnips, zucchini, or beets. These add lots of different vitamins and fibre. Using raisins and apples makes the muffins sweet without adding a lot of sugar. These are great snacks for on the go!
For Little Chefs: Bring bowls of all the different ingredients to the class and go through each one with the students. Kids can grate the veggies, mix the batter, and fill up the muffin tins. Take the prepared trays back to the kitchen to bake, and return in time for snack!