Mini Muesli Muffins

These muffins combine the goodness of apples, carrots, sultanas and pecan nuts. Try them for the perfect back to school lunchbox treat!
  • 15 minutes preparation
  • 30 minutes cooking
  • easy difficulty
  • 36 serves


  • 1 1/2 cups natural muesli
  • 1 cup wholemeal self-raising flour
  • 1/2 cup sugar
  • 1 cup firmly packed grated carrot
  • 1 large green apple, grated
  • 1/2 cup sultanas
  • 1/2 cup pecan nuts
  • 2 eggs, lightly beaten
  • 1/3 cup oil
  • 1 cup soymilk or dairy milk


  • Place muesli, flour, sugar, carrot, apple, sultanas and pecans into a large bowl. Combine eggs, oil and milk. Add liquid ingredients to dry ingredients and mix gently until just combined.
  • Spoon mixture into lightly greased 3 x 12 hole mini muffin tin or 1 x 12 hole regular muffin tin.
  • Bake in a moderately hot oven (190°C) for 25 minutes for the mini muffins and 30 minutes for the regular sized muffins. Serves 36 mini or 12 large muffins.


  • These muffins combine the goodness of apples, carrots, sultanas and pecan nuts – all of which supply some fibre, vitamins and other nutrients. Choose a good oil, such as light olive oil, to ensure your family receives the more healthy monounsaturated fats.
  • Grated carrot is the perfect filler. Use it to bulk up tomato pasta sauces, soups, casseroles and cake/muffin mixes. You’ll be amazed – fussy eaters won’t know the difference or detect the extra vegie.
  • Choose natural muesli in preference to toasted muesli. Although delicious, toasted mueslis can often have a fat and sugar content similar to sweet biscuits.

Nutritional Information

Per Serve

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