Carrot and Zucchini Mini Muffins

Makes 48 mini muffins


  • 200g plain flour
  • 40g oats
  • 2tsp baking powder
  • 0.5tsp bicarbonate 
  • 2 whole eggs
  • 250g full cream natural yoghurt
  • 4 tbsp canola oil
  • 1 medium carrot, (unpeeled, coarsely grated)
  • 1 medium zucchini (unpeeled, coarsely grated)
  • 50g sultanas


  1. Heat oven to 220C and line 2x mini muffin trays with 24 paper cases.
  2. In a large bowl, stir together the flour, oats, baking powder and bicarbonate of soda. 
  3. In a separate bowl, mix together the eggs, yoghurt and oil, then pour this over the dry ingredients. Stir until it’s all combined, but don’t over mix it. 
  4. Add the zucchini, carrots and sultanas and stir them in until evenly distributed. 
  5. Spoon the mixture into the paper cases and bake for 18-20 minutes. 

Feeling creative? You can add parmesan cheese, nuts or freshly chopped herbs such as basil or parsley to mix up the flavours. 

Nutrient Breakdown: per mini muffin  

Energy: 170kJ (40 kcal)

Protein: 1.3g

Fat: 1.8g

Saturated Fat: 0.21g

Carbohydrates: 4.7g

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