These cute muffins are the perfect healthy Easter treat.

Prep time
20 mins
Cook time
15 mins
24 mini muffins


    For the muffins:

  • 1 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • 1 tsp ground cinnamon
  • ⅓ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups peeled and grated carrots (about 3 large or up to 6 small/medium carrots)
  • ½ cup Community Co Aussie Sultanas*, tossed in 1 teaspoon flour
  • ⅓ cup Community Co Coconut Oil*, melted
  • ½ cup maple syrup
  • 2 Community Co free range eggs*, preferably at room temperature
  • 1 cup Community Co Greek Yogurt*
  • 1 tsp vanilla extract
    For the icing:

  • 200 g cream cheese, softened
  • 150 g butter, softened
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
    To decorate:

  • 12 baby carrots
  • 12 orange jelly beans

How to make:

  1. Preheat oven to 220°C and grease a 24-cup mini muffin pan.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the sultanas with 1 teaspoon flour so they don’t stick together. Add the grated carrots and floured sultanas to the other ingredients and stir to combine.
  3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 24 muffin cups. Bake muffins for 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool.
  6. To make the icing beat cream cheese, butter, maple syrup and cinnamon with an electric beater until light and fluffy. Spread cream cheese mixture over cooled muffins.
  7. Cut the 12 jelly beans in half. Cut the baby carrots in half, both crossways and long ways to form bunny ears. Get the kids to help you add the carrot ears and jelly bean noses to the cupcakes.


*Community Co products proudly at home at IGA.