The carrot muffins are healthy snack and nutritious for your children, that in this way they will eat vegetables without even realizing it. But they are also a tasty idea to serve as an appetizer: just make them smaller and they will be a delicious finger food.

You can also eat them on a diet. Enriched with carrot juice and flavored with rosemary, sage and coriander, they are very tasty instead of bread to accompany a second course. The presence of whole wheat flour, rich in fiber, also makes them very satiating. Just remember to decrease the oil in the rest of the meal, because it is already present in the dough.

These scones are very easy to prepare and excellent both hot and cold. Once ready, just cover them with plastic wrap: they will be delicious even after a few hours.

Carrot muffins: The nutritional properties

Carrot muffins bring the energy of carbohydrates and the treasure of vitamins, minerals and antioxidants of carrots to your table: many nutrients very important for your health.

The carbohydrates are represented, in this recipe, the mix of flour, wholemeal and type 0. The whole-wheat flour, in particular, is rich in fibers, particularly those insoluble, which help to stabilize the intestinal functions. This makes it useful for controlling blood sugar, both in healthy and diabetic people, reducing the risk of cardiovascular diseases and tumors, in particular those of the colorectal and breast.

The carrots enrich the recipe with a full of vitamins, in particular the A, present in the form of its precursor, beta-carotene, which our body converts into vitamin A. A very important vitamin for many functions: it strengthens the immune system, protects the retina and eyesight, has an anti-inflammatory action, maintains healthy skin and tissues, counteracting cellular aging, also linked to sun exposure. Carrots also bring vitamin C, fiber and minerals, in particular potassium and calcium, benefits for bone health and to regulate pressure.

The recipe for carrot muffins


  • 200 g wholemeal flour
  • 40 g type 0 flour
  • 120 g centrifuged carrots
  • 30 ml extra virgin olive oil
  • 1 teaspoon brewer’s yeast
  • 1/2 teaspoon coriander beans
  • Chopped rosemary to taste
  • Chopped sage to taste
  • Iodized sea salt to taste
  • Red sea salt to taste
  • Durum wheat semolina to taste


  • Dissolve the yeast in the warm carrot juice, add the oil and let it sit for 10 minutes.
  • Add the mixture to the flours and start mixing with a spoon, add a teaspoon of salt and the crushed coriander grains and knead a few more minutes with the help of a drop of water.
  • Leave the mixture in the bowl to rest for about 10 minutes. Turn it over on a well-floured surface with semolina and make a few folds to dry it. Finally, place it in a bowl and put it in the fridge in the vegetable drawer for about 24 hours.
  • It takes a little patience, but it’s worth it! We must organize ourselves a little in advance! Three hours before working the dough, remove it from the fridge and put it in a warm place, such as the oven turned off.
  • At this point, once the leavening is over, take the dough again and, with your hands lightly greased with oil, form small scones and place them on a pan covered with parchment paper dusted with semolina.
  • Sprinkle the surface with chopped aromatic herbs and a pinch of red Hawaiian salt, which has a very special and delicious flavor. Bake immediately at 200° for about 20 minutes.
  • Always check the degree of cooking according to your oven.

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Roger Walker

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