Carrot, spinach and pumpkin seed muffins
- Makes 12
- Hands-on time 10 min, oven time 30 min, plus cooling
Looking for a healthy mid-morning snack or new lunchbox favourite? Then look no further than this vegetable muffin recipe made with carrot, spinach and magnesium-rich pumpkin seeds.
Got more of a sweet tooth? Then these banoffee muffins are for you.
- 3.7g (0.8g saturated)
- 20.1g (3.8g sugar)
- 1tbsp sunflower oil
- 1 onion, finely chopped
- 1½tsp ground cumin
- 100g baby spinach, stalks removed
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 2 eggs
- 250g low-fat natural yogurt
- 100g carrot, coarsely grated
- 75g sweetcorn, tinned in water or frozen (defrosted, if frozen)
- 25g pumpkin seeds
- Line a 12-hole muffin tin with silicon or paper cases. Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large non-stick pan and cook the onion for 5 min until softened. Add the cumin and cook for a few more min. Add the spinach with 4 tbsp hot water and cook for 1 min (the liquid will evaporate). Remove from the heat and leave to cool for a few min.
- Put the flour, bicarbonate of soda and cooled onion mixture in a large bowl. Mix the eggs and yogurt together and add to the bowl with the carrot, sweetcorn and pumpkin seeds. Gently mix, then spoon into the cases and cook for 20–25 min until golden brown and firm to touch.
For more great recipes like this one visit our sister publication Healthy Food Guide
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