Prep 5 mins
Cook 15 mins
Rotal 20 mins
Yield 30 mini muffins or 12 standard-sized muffins


• 400g carrot cooked and puréed
• 2 eggs
• 1 tsp cinnamon
• 100g melted butter or oil
• 160g standard flour (1 ¼ cup)
• 1.5 tsp baking powder
• 1.25 tablespoons of EZE Sweet


1. Place carrot purée in a large bowl
2. Add eggs, and butter/oil
3. Beat these wet ingredients together with a hand-held beater, should become smooth
4. Add the flour and baking powder
5. Beat for a further 30-60 seconds to make a well-mixed batter
6. Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil)
Mix makes 12 standard-sized muffins or 30 mini muffins
7. Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking
time will be longer for standard size)
8. Cool
9. Serve
10. These muffins can be stored in an airtight container for 3 days, or it can be frozen.

• To make the recipe dairy-free, substitute the melted butter for a mild tasting
vegetable oil.

Credit to My Kids Lick The Bowl.