Four carrot & poppy seed muffins wrapped up with muffin paper laying on top of a baking grill.

Carrot and Poppy Seed Muffins

The best way to incorporate veggies into your bakings!











Easy peasy


1/2 cup of shredded carrots
1/2 cup of orange juice
1/4 cup of lemon juice
1/3 sunflower oil
1 cup + 1/4 cup of flour
1/2 cup of brown sugar
1 tbsp of baking powder
1 tbsp of poppy seeds
1 tsp of vanilla extract
A pinch of salt


  • Preheat the oven to 170°.
  • Shred the carrots and add in a bowl, together with orange juice, lemon juice and the rest of the wet ingredients.
  • In a separate bowl, sift the flour and add the dry ingredients.
  • Pour dry into the wet ingredients and combine well.
  • Place paper baking cups in a 12 cup muffin pan. Spoon batter into cups, filling two-thirds full.
  • Bake for about 25 minutes at 170° or until golden.

Things you might need

Presto 02970 Professional SaladShooter Electric Slicer/Shredder
Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan

*Affiliate links. Picky Chickpea might receive a small incentive when a product is bougth.

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