Back to preschool today and that means back to preparing lunches. Not my favourite task. The teacher tells me that my daughter is often too distracted and busy to sit down at lunchtime. As a result when I pick her up she is starving, grumpy and on the verge of mega-tantrum. To make matters worse she is not a big sandwich eater so I need to be creative in the lunchbox department!

This Carrot and Muesli Muffin recipe from Australian Eggs is quick and easy to make and muffins are a great way to get kids involved in the kitchen. It maybe messy but getting kids involved in food preparation teaches them about what goes into the food they eat and in my kids case they are more likely to eat it if they have been involved it its making. Plus, eggs are an ideal inclusion in children’s diets as they are highly nutritious and a good natural source of protein to support growth. They are also versatile and affordable and my four year old love cracking them!

1) Carrot and Muesli Muffins: One carrot and muesli muffin is a good source of fibre and a source of iron. 

Makes 12
Preparation time: 10 minutes, cooking time: 15 minutes

4 eggs
300g wholemeal self raising flour
300g nut free muesli with mixed fruit
200g carrots, peeled and grated
160g brown sugar
1 tsp ground cinnamon
165ml olive oil
12 muffin papers


1. Preheat the oven to 180 degrees c.
2. Place muffin papers into a large muffin tin.
3. In a bowl combine flour, muesli, carrots, sugar and
4. Lightly whisk the eggs, add the oil and pour into the
flour mix.
5. Mix with a wooden spoon until well combined.
6. Spoon evenly into the muffin tins or papers.
7. Place into the oven and bake for 15 minute, insert a skewer into the middle of a muffin if
it comes out clean the muffins are ready.
8. Rest in the tin for 5 minutes than transfer to a cooling rack.

For the best result use a muesli that is full of fruit
Further kid-friendly recipes can be found at

For other egg based activities for kids, check out the Australian Eggs website –