Savoury Carrot Muffins with Seeds

 

These savoury carrot muffins are soft, wholesome, and perfect for toddlers and lunchboxes. Made with grated carrot, yogurt, and seeds, they’re a nourishing snack you can feel good about.

Ingredients

(Makes 8 mini loaves)

• 1 cup plain (all-purpose) flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon garlic powder or mild paprika (optional, for flavour)
• ¼ teaspoon onion powder
• 1 egg
• ¼ cup neutral oil (such as canola, sunflower, or light olive oil)
• ½ cup plain or Greek yogurt
• ¼ cup milk (dairy or plant-based)
• ½ cup finely grated carrot (about 1 medium carrot)
• ¼ cup grated cheddar or tasty cheese
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas (pumpkin seeds)
• Optional: a pinch of salt (omit for under 1s)

Instructions

1. Preheat oven to 180°C (350°F). Grease or line a muffin tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and garlic powder or paprika, and onion powder. 
3. In a separate bowl, whisk together the egg, oil, yogurt, and milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrot, cheese, sunflower seeds, and pepitas.
6. Divide the batter evenly between muffin cups, filling each about three-quarters full. Sprinkle with extra seeds or cheese if desired.
7. Bake for 25-30 minutes (mini loaf pan), or until golden and a toothpick inserted into the centre comes out clean.
8. Allow to cool slightly before serving. These are delicious warm or at room temperature.

Storage Tips

• Store in an airtight container in the fridge for up to 3 days.
• Freeze for up to 2 months. Reheat in the microwave or toaster oven as needed.

Variations

• Add finely grated zucchini (squeeze out excess water) or corn for extra veggies.
• Swap cheese for dairy-free alternative to make them dairy-free.
• Omit egg and add 1 tablespoon chia seeds soaked in 3 tablespoons water for an egg-free version.