Free Delivery on all orders over £25.00

Cinnamon, Carrot & Apple Muffins with Pumpkin Seeds

February 7, 2022, Sally Dorling

These moist breakast muffins are beautifully flavoursome and not too sweet. Perfect for breakfast in bed, an on the go snack, or just as a treat at any time of the day.

  • Prep: 15 mins
  • Cook time: 20 mins
  • Makes 9 – 12


  • 100ml rapeseed oil
  • 100ml greek style natural yogurt
  • 50ml runny honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 3 tbsp of our lightly toasted pumpkin seeds (2 tbsp to mix and 1 tbsp to garnish)
  • 1 apple grated
  • 1 carrot grated


Heat the oven to 180C and line a muffin tin with paper muffin cases. Mix the oil, yogurt, honey, vanilla extract and eggs in a bowl. Then in another bowl combine the all the dry ingredients and 2 tablespoons of the pumpkin seeds. Then add the apple and carrot, and mix until well combined.

Split the mixture between your muffin cases, sprinkle a few of the remaining pumpkin seeds over each muffin. Bake for about 20 minutes or until a knife comes out clean. Leave to cool and enjoy.

As an alternative serving suggestion, these are lovely with yogurt and fresh berries for an extra sumptous breakfast or dessert idea.