Carrot, apple and pecan muffins

Chef: Domini Kemp
Carrot, apple and pecan muffins
Carrot, apple and pecan muffins
Carrot, apple and pecan muffins
The carrots, once peeled and grated, should yield about 220g and the three to four apples should yield about 200g when peeled and grated.


300g plain flour

2 tsp baking powder

2 tsp ground cinnamon

Pinch salt

4 eggs

160ml sunflower oil

280g caster sugar

2 tsp vanilla essence

3-4 medium carrots, peeled and grated

3-4 apples, peeled and grated

100g pecans, roughly chopped

100g sultanas

50g desiccated coconut


50g butter

75g plain flour

2 dessertspoons Demerara sugar

50g rolled oats

1 dessertspoon sunflower seeds

2 dessertspoons pumpkin seeds

1 tsp sesame seeds

1 tsp water

1 tsp sunflower oil

Little squeeze honey or agave syrup

First make the topping by mixing the flour and butter in your hands to form breadcrumbs. Add the sugar and lightly rub between your fingers. Then add all the other ingredients, mix well and set aside.

To make the muffins, sieve together the flour, baking powder, cinnamon and salt. In another bowl, lightly whisk the eggs, sunflower oil, caster sugar, vanilla essence. When well combined, stir in the apples and carrots, along with the pecan nuts, sultanas and coconut. Then pour the flour mix onto this wet mix and fold it in. Do this very lightly and don’t panic if you have small pockets of flour. The less this is worked the better.

Spoon into muffin cases in a muffin tray, top generously with the topping and bake for about 25 minutes.

These were good once they had cooled down and were lovely the next day.

Recipe by Domini Kemp

Makes at least 16 muffins.

Main ingredients
Flour, Fruit, Vegetables

Recipe Type
Cakes & Baking, Easy, Healthy, Kids Food, Lunch Box, Snacks, Cake Stall, Breakfast

Special Info
Gluten free, Vegetarian, Pregnant Mums

Level of Difficulty

We tested this recipe using gluten-free flour and it works really well too. 

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