Sugar-free Carrot and Sultana Muffins

clock 10 minutes + 30 minutes bowl Serves 12


  • Cooking oil spray
  • 1 1/2 cups plain flour
  • 1 cup wholemeal flour
  • 2 tsp baking powder
  • 1 tsp cinnamon, plus extra to serve
  • 1/2 cup sultanas
  • 1 cup carrot, grated
  • 1 cup courgette, grated
  • 1 cup Greek yoghurt
  • 3/4 cup milk
  • 2 eggs
Buy these ingredients now


  • 1. Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin pan using cooking oil spray.

  • 2. In a large bowl, sift flours, baking powder and cinnamon together. Stir in sultanas, carrot and courgette until well combined, and make a well in centre of the mixture.

  • 3. In a medium bowl, whisk yoghurt, milk and eggs together. Pour into the flour mixture and lightly mix to combine. Spoon mixture evenly among muffin cases and sprinkle with cinnamon.

  • 4. Bake for 25-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean.

  • 5. Set aside for a few minutes before transferring to a cooking rack.

  • Tip: Great for work or school lunchboxes. Adding vegetables and using wholemeal flour increases your fibre and vegetable intake.


  • • Energy 538Kj • Protein 5g • Total Fat 3g • Saturated Fat 1g • Carbohydrates 20g • Sugars 4g • Sodium 67mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

Related Recipes