Energy Muffins


Top Page Energy Muffins

I have done this recipe a couple of times now and I love it, having a muffins but its full of goodness carrots, apples, and all those crunchy nuts and seeds. You can easily adapt it to suit your taste with the nuts and seeds that you like.
This is definitely going to be my go to healthy muffin recipe.

The Recipe is adapted from

Makes 18-24 Muffins
200g Caster Sugar *
200g Plain Flour
100g Plain Wholemeal Flour *
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
125g Sultanas
180g Carrots, grated (about 2-3 carrots – depending on the size)
190g Apple, grated (about 2 apples)
50-80g Desiccated Coconut
100g Walnuts, chopped – plus extra for sprinkling (optional)
30g Pumpkin Seeds – plus extra for sprinkling (optional)
35g Sunflower Seeds
3 Large Eggs
250ml Vegetable Oil
1 teaspoon Vanilla Extract


  1. Preheat your oven to Gas Mark 4. Line your muffin tray with 18-24 muffins cases.
    (At this stage I would start grating your carrots and apples, as this is the most time consuming)

  2. Sift sugar, flour, cinnamon and powder into a large bowl. Add sultanas, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.

    Grated Carrot & Apple, Sultanas, Coconut, Nuts and Seeds for the Energy MuffinsDry Ingredients for Energy Muffins

  3. Add the egg and oil mix to the dry ingredients and fold until just combined – do not overmix.

  4. Spoon the mixture into muffin cases and bake for 25 minutes or until golden brown.
    *(For the mini loaves that took 35 minutes)

    Energy Muffins just about to go in the oven

*Changes I made the second time

1. I lowered the sugar again, as you get a lot of sweetness from the grated apples. I wanted these muffins to be healthier, something you could eat for breakfast or as a healthy snack.
2. I did 150g each of the plain and wholemeal flour.
3. I added in an extra 1/2 teaspoon of Ground Ginger.
4. And finally instead of just making muffins I decide to make 4 mini loaves and the spare mixture made another 9 extra muffins – I thought that the mini energy loaves would be great to gifts.

Energy Mini Loaves

Mini Loaves ready for baking

Energy Mini Loaves

Baked Mini Energy Loaves





Energy Muffins and Mini Loaves


Carrot & Walnut Muffins

Carrot & Walnut Muffins for Heading

A while back I made my friend and his family this Carrot & Walnut Cake, it was really moist, I loved all the pieces of walnuts in it and I even enjoyed the cream cheese icing on it which I’m not usually a big fan of. My mom isn’t really into Carrot Cakes but when I told her how nice it was she wanted me to make one for us, but to be a little different I decide to make them a little muffins.

For the Cupcakes
200g Soft Light Brown Sugar
200ml Sunflower Oil
2 medium Eggs
200g Plain Flour
1/2 teaspoon (2.5ml) Baking Powder
1/2 teaspoon (2.5ml) Bicarbonate of Soda
1 teaspoon (5ml) Ground Cinnamon
200g Carrots, peeled and grated
100g Walnut Pieces, chopped
1 teaspoon (5ml) Vanilla Extract

For the icing
125g Icing Sugar, sifted
50g Unsalted Butter, softened
75g Full Fat Cream Cheese, chilled – I used Philadelphia Cream Cheese
12 Walnut Halves, to decorate

* If you like a lot of Cream Cheese Icing on your muffins that I would probably double the recipe, as I only wanted a small amount.

1. Preheat the oven to Gas Mark 3 and line a deep 12-hole muffin tin with paper cases.

2. In a large mixing bowl place the sugar, oil, eggs and vanilla, then beat together with a wooden spoon until the mixture is smooth and thickened.

Eggs, Sugar & Oil for Carrot & Walnut Muffins

Sugar, Eggs, Oil & Vanilla Extract.

Sugar, Eggs & Oil for Carrot & Walnut Muffins

The Sugar, Eggs & Oil mixed together.









3. Sift over the flour, baking powder, bicarbonate of soda and cinnamon then fold in gently until everything is well combined. Fold in the grated carrots and chopped walnuts until evenly dispersed.

Sifted Flour over Sugar, Eggs & Oil for Carrot & Walnut Muffins

Flour, Bicarbonate of Soda, Baking Powder & Cinnamon Sifted over.

Mixture for Carrot & Walnut Muffins

Flour & Baking Powders folded in.










4. Divide the mixture evenly between the paper cake cases. Bake in the middle of your preheated oven for 25 minutes or until golden brown, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Carrot & Walnut Muffins ready for the oven

Mixture divide evenly between the cases

Carrot & Walnut Muffins

Carrot and Walnut Muffins fresh out of the oven









5. To make the Cream Cheese Icing beat the icing sugar and butter together in a large bowl until fluffy – you can do this by hand or using an electric mixer. Add the cream cheese and briefly beat together again until just combined – Don’t overbeat or it will become runny.

6. Spread the Cream Cheese icing over the muffins and top with a walnut half.

Carrot & Walnut Muffins topped with Cream Cheese

Raspberry & Passionfruit Muffins

Paul Hollywood Passionfruit and Raspberry Muffins

So this is the next bake to feed my raspberry addiction, Paul Hollywood’s Raspberry and Passionfruit Muffins.

I have never used Passionfruit before but the aroma was beautiful, I’ve had drinks like exotic/tropical juices and the taste and smell is amazing, so this was a new experience baking with this exotic fruit, one that I will be doing again.

200g Unsalted Butter, softened
150g Caster Sugar
4 Medium Eggs
200g Strong White Bread Flour
1.5 tsp Baking Powder
125g Passionfruit, pulp and seeds (from 3-4 large fruit) – I only had 60g from my 3 Passionfruits, so next time I will get extra.
175g Raspberries

1. Preheat the oven to Gas Mark 6. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking paper. Prepare the passionfruit pulp and seeds – I suggest using a serrated knife to cut the passionfruits as the skin is quite tough.


Cut the passionfruits in half

Deseeded Passionfruits

Scrape the pulp into a small bowl 









The more wrinkly the passionfruit skins are the sweeter they will be.

2. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sieve the flour, baking powder and a pinch of salt into the bowl and fold in lightly until only just combined; do not overwork. Fold in the passionfruit until just combined.

3. Divide half the mixture between the paper cases, then distribute half the raspberries among them. Top with the remaining muffin mix; stud the tops with the remaining raspberries.

4. Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed. (I baked mine for a total of 25 minutes)

Fresh out of the ovenMuffins fresh out of the oven

I really enjoyed these muffins and so did my dad, well firstly they had raspberries and I love them, the passionfruit added a beautiful sweet taste and the seeds added that little bit of crunch. My mom even took some into work the next day and they thought that they were very nice too. Great for breakfast!
I have already gone out and got some more passionfruits to make these muffins again, as they went in a flash.


Mixed Berry Muffins

Mixed Berry Muffins

One of the baking blogs that I like to visit quite often is she is an American food blogger and recipe developer and I always love to see what new recipes she has posted.

As well as the recipes, the photos that she posts are amazing I just love them… they make you want to lick the screen especially when it comes to her cupcakes.

Sally also goes into details before the recipe telling you why each of the ingredients are important to the cake or cookie you are going to be making. I find it really helpful with all the different tips and side notes that she gives you.

Sally’s Very Berry Muffins were part of a post called ‘The Master Muffin Mix’ where she gives you the basic muffin mixture and lots of options for different add ins like… Banana Nut Muffins – I don’t normally like banana in things but she makes them look and sound so deliciously – I will definitely have to make them.

I’m very glad I came across her blog – so check it out for yourselves!

375g Plain Flour
4 teaspoons Baking Powder
(Sally also adds a 1/4 teaspoon of salt) – but I don’t like much salt in food, so the choice is yours!
1 teaspoon Ground Cinnamon
2 Large Eggs, at room temperature
100g Granulated Sugar
100g Light Brown Sugar
204ml Milk, at room temperature                             (Sally’s Tip – Using Buttermilk adds extra moistness)
120ml Vegetable Oil (Canola Oil or Coconut Oil)
1 teaspoon Vanilla Extract
340g mixed berries, fresh or frozen (not thawed) – so that their colour doesn’t leak into the mixture
coarse sugar for sprinkling on top

Mixed Berry Muffins Pic

1. Preheat the oven to Gas Mark 7. Spray/oil a  muffin tin with non-stick spray – I actually lined the tin with muffin cases. Set aside.

2. In a large bowl, gently toss together the flour, baking powder, and cinnamon (and salt if using). Mix the dry ingredients using a balloon whisk, giving it a quick stir, so that they are combined. Set aside.

3. In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar until combined. Whisk in the milk (or buttermilk), oil, and vanilla extract. The mixture will be pale and yellow. Fold the wet ingredients into the dry ingredients and mix everything together by hand. Avoid over-mixing! – as this would produce tough, dense muffins. Gently mix together until all the flour is off the bottom of the bowl and that no big pockets of flour remain. The batter will be very thick and somewhat lumpy.

4. Next very gently, to avoid the berries leaking their colour, fold in the just over three-quarters of the mixed berries so that they are evenly dispersed throughout the muffin mixture – the remaining berries will be dotted on the tops of the muffins before putting in the oven.

5. Spoon the mixture into the prepared muffin tins, filling them all the way to the top. Using the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar. (I didn’t have any coarse sugar so I used Demerara Sugar).

6. Bake at Gas Mark 7 for 5 minutes keeping the muffins in the oven, lower the oven temperature to Gas Mark 5 and continue to bake for 25-26 minutes until tops are lightly golden brown. A skewer inserted into the centre should come out clean.

Allow to cool for 10 minutes. These muffins taste their best on the day of baking.
Mixed Berry Muffins incase

Store the muffins at room temperature in an airtight container for up to 5 days.

Notes: I have also done this muffin recipe using wholemeal flour and they were just as tasty!