By Ankie Niesing–  Avid runner and mom to 2 fussy eaters.  As a home economist and owner of the Wooden Spoon Kitchen Cooking school  She is passionate about healthy eating and helping others to enjoy and make nutritious food.

What’s great about these muffins is that they’re packed with the goodness of carrots, courgettes, nuts and even crushed pineapple.  The cream cheese topping is hits the spot for anyone with sweet cravings.

Makes 12


  • 180ml  canola oil
  • 3 eggs
  • 180g self-raising flour
  • 120g demerara sugar
  • 120g grated carrot
  • 120g grated courgette
  • 90g tinned crushed pineapple
  • 60g chopped pecan nuts
  • 5ml cinnamon
  • 5ml vanilla essence
  • Pinch of salt
  • Cream cheese frosting

  • 1 tub cream cheese
  • 5ml vanilla
  • 2tbs honey
  • Orange zest
  • Mix and use as frosting
  • Method:

    Step 1:

    Preheat the oven to 180’C Fan, 200’C. Measure out all the ingredients

    Step 2:

    Measure oil in measuring jug, add egg and whisk lightly with a fork. Add carrot, courgette, pineapple vanilla essence.

    Step 3:

    Put the flour, sugar and salt into bowl

    Step 4:

    Pour the contents of the measuring jug into the flour bowl and mix well with a wooden spoon, but don’t over-mix.

    Step 5:

    Place the mixture into the muffin moulds using the two spoon method

    Step 6:

    Place in preheated oven for about 20 minutes. Until muffins are cooked. Leave to cool on a wire rack.

    Click here to find out more about The Wooden Spoon Kitchen.

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