Carrot and pumpkin seed muffins

Carrot and pumpkin seed muffins


  1. Set the oven to 190oC/375oF/Gas Mark 5  if it is a fan assisted then turn it slightly lower to around 160C/300oF/Gas Mark 2. 
  2. Next,line your muffin tin ready with paper liners or grease them with a little coconut oil.
  3. In a large bowl, whisk the eggs and then add the mashed banana and melted coconut oil, whisking again to combine them all together.
  4. In the same bowl, add the pumpkin seed protein powder, coconut sugar, baking soda, salt, cinnamon and whisk to fully combine.
  5. Then add the almond milk and grated carrot and stir.
  6. Add the buckwheat oats and flour, and stir until all is fully combined.
  7. Next, fill up each muffin tin with the muffin mix, all the way to the top. Topping with mixed chopped nuts.
  8. Bake in the oven for 30-40 mins, until the muffins look slightly golden brown and so that when a knife is inserted, it comes out clean.
  9. Remove from the oven and let them sit for 20 mins so that the muffins come out easily from the tin or the paper casing.


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Make a big batch of these gluten and dairy free muffins in one go as they can be frozen for up to a month


2 tbsp of pumpkin seed protein powder (available to buy at, RRP £23.75)
¼ cup melted coconut oil
2 organic eggs
1 and 1/2 cup mashed very ripe banana
¼ cup of coconut sugar
½ tsp of Himalayan salt
1 tsp baking soda
½ cup almond milk
1 cup of grated carrots
? cup of buckwheat oats
1 ½ cup of rice flour
1 tsp cinnamon (optional)
A handful of chopped nuts for topping (optional)


Time: 40 mins
Serves: 12
Nutrition: n/a