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Carrot, Almond and Poppy Seed Mini Muffins

Carrot, Almond and Poppy Seed Mini Muffins
  • Casein Free/Low
  • Corn Free
  • Dairy Free
  • Gluten Free
  • Lactose Free/Low
  • Soy Free
  • Sugar Free/Low
  • Vegan
  • Vegetarian
  • Wheat Free
  • Yeast Free

Makes 18


½ cup (75g) gluten free self raising flour, sifted

½ cup (50g) almond meal

1 teaspoon cinnamon, ground

1 ½ (30g) tablespoons poppy seeds

1 ½ cup (150g) carrots, grated

2 eggs    

¼ cup vegetable oil

½ cup (75g) Perfect Sweet? xylitol


Preheat oven to 180C.

In a mixing bowl, combine the sifted self raising flour, almond meal, ground cinnamon, poppy seeds and carrot.

In a separate bowl mix eggs, vegetable oil and Perfect Sweet xylitol.

Stir egg mixture into dry ingredients. Mix until combined.

Divide the mixture into an 18 mini muffin tin, lined with paper cups.

Bake for 15 - 20 minutes or until skewer comes out clean.

Cool in the pan for 5 minutes and then transfer to a wire rack to cool.


Sprinkle with extra Perfect Sweet xylitol for a sugar free decoration.


This recipe has a much lower GI than the normal muffin. It has no added sugar and more protein as we use almond meal. A healthy start to the morning.

Freezes well for snacks and lunch boxes

Recipe from SweetLife Australia 


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