Pumpkin, Sweet Potato and Carrot Muffins
Pumpkin, Sweet Potato and Carrot Muffins

Pumpkin, Sweet Potato & Carrot Muffins

  By Bondy  ,   

January 18, 2017

These are super easy to make, and are perfect for breakfast, lunch, dinner or as a mid meal snack!

Margaret Mielczarek, shared this recipe with Tri Alliance athletes (originally adapted from Sarah Wilson’s I Quit Sugar Fluffy Pumpkin and Chia recipe)

  • Prep: 10 mins
  • Cook: 15 mins


~100g butternut pumpkin

½ sweet potato

2 carrots

1 cup almond meal

2 cups gluten-free flour (plain)

Sprinkle ground cinnamon

Handful pine nuts

~2 handfuls pepitas (leave some to sprinkle on top of the muffins before baking)

Handful chia seeds

1-teaspoon baking powder

2-3 tablespoons Natvia (optional)

3 eggs

2 tablespoons Olive oil


Pre-heat the oven to 180 degrees Celsius

Finely grate butternut pumpkin, sweet potato and carrots in a food processor

In a large mixing bowl, combine the grated vegetable mixture with the gluten-free flour, almond meal, and baking powder

Mix in the cinnamon, pine nuts, pepitas and chia seeds

In a separate bowl beat the eggs, Natvia and Olive oil until combined

Mix in to the dry mixture until combined

Add cold water to the muffin mixture until the mixture becomes a thick consistency

Spray a muffin tray with Olive oil to prevent the mixture from sticking to the tray (spray coconut oil could be used instead or you could line the tray with baking paper)

Spoon the mixture in to muffin trays, top with leftover pepitas and place in the oven

Bake for about 10-15 minutes or until cooked through and golden on top

Cool on a wire rack, serve and enjoy!

Perfect for breakfast, lunch or dinner or as a mid meal snack!


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