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Granola-topped carrot cake muffins

These delicious, crunchy muffins are perfect for brunch, snacks or an on-the-go breakfast!



  • 2 tbsp milled flaxseeds
  • 300g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150g coconut sugar
  • 150g dairy-free spread, melted
  • 200g plant-based alternative to yogurt
  • ½ orange, zested and juiced
  • 250g carrots, grated
  • 150g W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola


1.  Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 12 cases. Mix the milled flaxseeds with 75ml water and set aside.

2.  In a large bowl, mix the flour, bicarbonate of soda, cinnamon, nutmeg and coconut sugar with a pinch of salt. In a separate bowl, mix the melted spread with the plant-based alternative to yogurt, orange zest and juice, then stir into the flaxseed mixture.

3.  When almost fully combined, add the carrots and 100g of the W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola. Stir through, then divide the mixture between the cases in the muffin tin. Sprinkle over the remaining W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola, then bake for 25 mins. Remove from the oven and allow the muffins to cool on a wire rack before serving.

When you enjoy W.K. Kellogg No Added Sugar Granola, you eat good AND do good, as 10p/10c from every pack goes to a good cause. That means you’ll feel good too!

Pick up a pack of W.K. Kellogg No Added Sugar Granola in store today