Makes 12
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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper cases.
  2. Stir together the first six ingredients until combined.
  3. Whisk together the next seven ingredients in a separate bowl until combined. Gradually stir in the flour mixture.
  4. Stir in the carrots, sultanas and white chocolate (if using).
  5. Divide the batter among the muffin cups and sprinkle the walnuts over the tops. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean.

Nutrition Facts

Per serving: 183kcals, 8.1g fat (1.1g saturated), 25g carbs, 10.6g sugars, 3.9g protein, 3g fibre, 0.259g sodium

Kids bakingLunchboxSnacksPicnicSweet thingsMuffinsLow-fatSpecial OccasionsKidsAfternoon teaBakingMake it HealthyVegetarian

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