Cinnamon, Carrot & Apple Muffins

These moist breakfast muffins are beautifully flavoursome and not too sweet. Perfect as a treat at any time of the day. Sprinkled with our lightly toasted pumpkin seeds.

Makes 10-12.


100ml rapeseed oil
100ml Greek style natural yogurt
50ml runny honey
2 eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
3 tbsp of our lightly toasted pumpkin seeds (2 tbsp to mix and 1 tbsp to garnish)
1 apple grated
1 carrot grated


Heat the oven to 180C and line a muffin tin with paper muffin cases. Mix the oil, yogurt, honey, vanilla extract and eggs in a bowl.

In another bowl combine the all the dry ingredients and 2 tablespoons of the pumpkin seeds. Then add the apple and carrot, and mix until well combined.

Split the mixture between your muffin cases, sprinkle a few of the remaining pumpkin seeds over each muffin. Bake for about 20 minutes or until a knife comes out clean. Leave to cool and enjoy.
As an alternative serving suggestion, these are lovely with yogurt and fresh berries for an extra sumptuous breakfast or dessert idea.

Lightly Toasted Pumpkin Seeds click here