Carrot and Pineapple Muffins

Serves 12
Preparation and cooking time: 40 minutes


140g self raising flour
85g wholemeal flour
2 teaspoons ground cinnamon
150ml sunflower oil
100g caster sugar
200g cooked and mashed and then cooled carrots
3 pineapple rings, cut into cubes
2 tablespoons pineapple juice
1 egg
1 teaspoon vanilla extract
50g sunflower seeds
½ teaspoon bicarbonate of soda
12 muffin cases
1 muffin baking tray


  • Heat oven to 200C/180C fan ovens/ gas 6
  • Sift together the flours, bicarbonate of soda and ground cinnamon.
  • In a second bowl beat sunflower oil with the sugar.
  • Add the mashed carrot, pineapple slices, pineapple juice, egg and vanilla extract to the oil and sugar.
  • Mix in the sunflower seeds
  • Fold dry ingredients into the wet ones
  • Spoon mixture into muffin cases
  • Bake in preheated oven for 20-25 minutes or until a skewer comes out clean

Per 100 g

High fat, medium saturates, medium sugar and low salt 

Per serving

 Energy: 284 Kcals/ 1189 Kjoules   Fat: 13.5g   Saturates:  3.2g  Sugars: 8.1g   Salt:  1.6g