Orange, carrot, honey and pumpkin seed muffins

These muffins are light and fluffy, and full of orange flavour. They’re also high in fibre, with a whole cup of seeds in them.
Prep Time 15 minutes
Cook Time 25 minutes
Course Snacks and Sides
Servings 12 muffins
Calories 419 kcal
Dairy Free, Gluten Free, Kid Friendly


  • 3 free-range eggs
  • ¾ cup oil e.g. coconut, grapeseed or canola oil or melted butter ¾ cup
  • ¾ cup liquid honey
  • 1 very ripe banana mashed
  • 1 teaspoon vanilla essence
  • 2 carrot medium sized
  • 1 teaspoon baking soda mixed with 1 tablespoon warm milk (cows or non-dairy)
  • 2 oranges finely zested
  • 2 cups self-raising flour use self-raising gluten-free if you need to
  • teaspoons mixed spice
  • ½ cup desiccated coconut
  • ¼ teaspoon salt
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds


  • Preheat oven to 180degC.
  • In a large mixing bowl, whisk eggs, oil or butter, honey, mashed banana and vanilla together.
  • Grate carrots directly onto a clean tea towel, then wring tea towels to squeeze out excess moisture form carrots. Stir in 2 loosely packed cups of carrot, baking soda mixture and orange zest into egg mixture.
  • Sift flour and mixed spice into wet ingredients, and add coconut, salt and seeds. Stir into wet mixture, being careful not to over-mix (to avoid tough muffins).
  • Line a large 12-pan muffin tin with paper cases and spoon batter into cases, dividing equally. Bake for 25-30 minutes or until the tops of the muffins spring back when gently pressed.


Instead of using refined sugar for sweetness I use honey and banana in these muffins. They can also easily be made gluten and dairy-free simply by swapping out the flour for gluten-free flour and using oil in place of butter. These tasty muffins are great for a breakfast on the run, morning tea, or school lunchboxes. If you have the time, warm them up and serve with a lick of butter – too good!