Hearty Carrot Muffins

5 from 6 votes
Prep Time 1 hour
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 339 kcal


  • 250 g Carrots
  • 3 cm Fresh ginger
  • 75 g Pumpkin seeds
  • 150 g Flour
  • 1 tsp Baking powder
  • 0,5 tsp Baking soda
  • 0,5 tsp Ground cinnamon
  • 150 g Sugar
  • 60 ml Rapeseed oil
  • 2 piece Eggs
  • 75 g Chocolate
  • 1 pinch Salt


  • Finely grind the pumpkin seeds (50 gr.) In an all-purpose grinder.
  • In a bowl, mix together the flour, the ground pumpkin seeds, baking powder, sugar, baking soda, cinnamon and salt.
  • Peel the carrots and ginger, grate finely. Preheat the oven to 180 degrees. Add the oil, eggs, carrots and grated ginger, mix into a smooth batter. Divide the batter into 10 silicone muffin molds. Bake in the hot oven on the middle rack for about 25 minutes, remove and allow to cool a little.
  • In the meantime I have melted Santa Claus in a saucepan over a saucepan with a water bath. Roughly chop the remaining pumpkin seeds (25gr.). Brush the cooled muffins with the chocolate and sprinkle with the chopped pumpkin seeds. Let the glaze dry and then enjoy.


Serving: 100gCalories: 339kcalCarbohydrates: 40.9gProtein: 6.6gFat: 16.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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