Carrot Ginger Muffins

It feels a lot like spring here which makes me hopefully that we have gotten over this year’s cold-and-flu season. While I don’t get sick very often, it was a bad year for me, starting with picking up the Swine Flu while traveling (apparently it’s not a thing of the past everywhere in the world…), then catching the nasty flu everyone here seemed to have and finishing it off with a surprisingly resilient cold that actually tied me to the bed for a few days. I think all in all I was sick for a good 2 months since last fall but I’m not going to use this blog to complain about that (any longer). Instead, just to be on the safe side, I made some immune system boosting, vitamin and minerals loaded, infection fighting muffins. Yes, that’s a thing!



  • 1/2 cup (~65 g) bran (I used up some ground oats and chia seeds this time)
  • 1 1/4 cup (~160g) whole-wheat flower
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground ginger
  • 1 egg, beaten
  • 1 cup (~250g ) plain yoghurt
  • 1/2 shredded carrots
  • 4 tbsp agave syrup
  • 1/4 cup pumpkin seeds
  • 1/4 cup raisins


Preheat oven to 375 degrees F (190 C). Whisk together bran, four, baking soda and powder, and cinnamon. In another bowl, beat egg and add ginger, yoghurt, carrots and syrup. Combine the two, add seeds and raisins. Spoon into greased muffin tin and bake for 18 minutes or until the top springs back when you touch it.