Mini Carrot Muffins


5 Mins Prep + 20 Mins Cooking

mini carrot muffins


1 Cup Self-raising Flour

1 Teaspoon Ground Allspice

1 Cup Carrot, finely grated

¼ Cup Instant Rolled Oats

2 Eggs, beaten

½ Cup Brown Sugar, firmly packed

½ Cup Vegetable Oil


  1. Preheat oven to 180C / 160C fan-forced. Lightly spray with oil, 2 x 12 hole (1 tablespoon) mini muffin trays or line with paper case.
  2. Sift flour and all spice into a large bowl. Stir in carrot and oats. Make a well at centre.
  3. In a smaller bowl whish eggs, sugar and oil together. Add to the flour mixture and mix until just combined. Spoon mixture into prepared trays.
  4. Bake for 15 minutes or until skewer inserted at the centre comes out clean. Stand in trays for 5 minutes then transfer to a wire rack to cool completely.

Icing (optional)

  1. Using a wooden spoon, combine all ingredients in a small bowl and mix well.
  2. Top each cooled muffin with icing.
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