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 We love muffins here. I love making a big batch and popping into the freezer for lunchboxes throughout the following month. My Chocolate Zucchini Muffins are a huge hit here but I thought I would try them with carrot and a touch of spice. The kiddies are hge fans of these and have no idea there is hidden goodness http://www.trtlmt.com.au/wp-admin/post.php?post=9512&action=editin these.

Looking for more ways to sneak in some veggies? Have a read of my Hidden Vegetable Meals and Tips for children (and husbands) resource.

My other muffin recipes:

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Choc Carrot Muffins


  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 2
  • Cook Time: 30
  • Total Time: 32
  • Yield: 12 1x
Scale

Ingredients

  • 200g carrots (generally two carrots)
  • 50g cocoa
  • 90g sugar
  • 75g wholemeal self raising flour
  • 230g self raising flour
  • Pinch of baking powder
  • 200g milk
  • 90g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1tsp ground spice
  • choc chips for topping

Instructions

  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Blitz carrot in food processor until fine.
  4. Add remaining ingredients.
  5. Blitz until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Dot choc chips on top.
  8. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.

Notes

  • These muffins are freezer friendly.
Print

Choc Carrot Muffins – TMX Method


  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 2
  • Cook Time: 30
  • Total Time: 32
  • Yield: 12 1x
Scale

Ingredients

  • 200g carrots (generally two carrots)
  • 50g cocoa
  • 90g sugar
  • 75g wholemeal self raising flour
  • 230g self raising flour
  • Pinch of baking powder
  • 200g milk
  • 90g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1tsp ground spice
  • choc chips for topping

Instructions

  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Blitz carrot until fine.
  4. Add remaining ingredients.
  5. Blitz on speed 4 until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Dot choc chips on top.
  8. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of muffin.

Notes

  • These muffins are freezer friendly.

 

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One Comment

  1. Kate March 31, 2016 at 10:07 pm - Reply

    Thank you for helping me to hide veggies in cake. You wouldn’t even know there was carrot in these. Tricked hubby and the kids. These freeze well too

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