Recipe: Plant Based and Kid-Approved Carrot Muffins

There’s something about baking on the weekend that just slows everything down in the best way. It fills the house with warm, cozy smells and gives little hands something to help with, even if it’s just licking the spoon! These carrot muffins are one of our family favourites: naturally sweetened, full of nourishing ingredients, and packed with hidden veg (but still taste like a treat). They’re perfect for snack time, lunchboxes, or lazy Sunday mornings with a hot cup of tea.

Ingredients:

• 1 ½ cups grated carrot (about 2 medium carrots)

• 1 ½ cups wholemeal flour (or oat flour)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• ¼ tsp salt

• ⅓ cup maple syrup or coconut sugar

• ½ cup unsweetened plant milk

• ¼ cup olive oil or melted coconut oil

• 1 tsp vanilla extract

• 1 tbsp flaxseed meal + 2.5 tbsp water (mix and set aside to gel)

• Optional: ¼ cup chopped walnuts, raisins, or dairy-free choc chips

Method:

1. Preheat oven to 180°C (350°F) and line a muffin tin with cases.

2. In a small bowl, mix the flaxseed meal with water and let it sit for 5–10 minutes to thicken.

3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. In another bowl, combine the plant milk, oil, vanilla, maple syrup, and flaxseed mixture.

5. Fold the wet ingredients into the dry ingredients, then gently stir in the grated carrot and any optional extras.

6. Divide the batter evenly between muffin cases and bake for 20–25 minutes or until golden and a skewer comes out clean.

7. Let cool slightly before serving. Enjoy warm or store in an airtight container for up to 3 days.

Optional Vegan 'Cream Cheese' Frosting:

• ½ cup plant-based cream cheese

• 2–3 tbsp maple syrup

• ½ tsp vanilla extract

• (Optional) A squeeze of lemon for brightness

Whip together until smooth and spread over cooled muffins. Sprinkle with a little cinnamon or shredded carrot for extra flair.