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.