Wholesome Delights: Carrot and Muesli Muffins for Nutritious Mornings

Prep time: 15 minutes 

Cook time: 20 minutes 

Serves: 4 

Difficulty: Easy 


  • 4 eggs 
  • 300g wholemeal self-raising flour 
  • 300g muesli with mixed fruit* 
  • 200g Carrots, peeled and grated 
  • 160g brown sugar 
  • 1 tsp ground cinnamon 
  • 165ml olive oil 
  • 12 muffin papers


  1. Preheat the oven to 180C and place muffin papers into a large muffin tin.
  2. In a bowl combine flour, muesli, carrot, sugar and cinnamon.
  3. Lightly whisk the eggs, add the oil and pour into the flour mix. Mix with a wooden spoon until well combined. 
  4. Spoon evenly into the muffin tins. Place into the oven and bake for 15 minutes. Insert a skewer into the middle of one of the muffins and if it comes out clean the muffins are ready. Rest in the tin for 5 minutes, then transfer to a cooling rack. 

Can be eaten warm or cool. Refrigerate in an airtight container if not eating same day, or freeze for up to 1 month, and remove from freezer to thaw when ready to eat. 

Tip: You’ll achieve the tastiest result if you select a muesli that is full of fruit! 


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