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Carrot, zucchini and ricotta muffins

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  • Sesame free
  • Peanut free
  • Nut free
  • Soy free
  • Vegetarian

Have a batch of these veggie-packed muffins on hand for the perfect recess or after-school snack.

  • Serves12
  • Cook time30 minutes
  • Prep time10 minutes


  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (150g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 1 tsp mixed spice
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) canola oil
  • 1/2 cup (125ml) buttermilk
  • 1/3 cup (80g) ricotta

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
  2. Step 2

    Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
  3. Step 3

    Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).
  4. Step 4

    Spoon the mixture evenly among paper cases. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.

Nutrition Information

Per Serve

Energy: 1061kJ/254 Cals (12%)

Protein: 5g (10%)

Fat: 11g (16%)

Sat fat: 1g (4%)

Carb: 33g (11%)

Sugar: 15g (17%)

Fibre: 3g (10%)

Sodium: 206mg (10%)