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Sugar Free Carrot, Pineapple & Raisin Buns

I love these little buns. They're packed full of lovely ingredients - eggs, carrots, pineapple, cinnamon, wholewheat flour - and not a drop or sprinkle of added sugar, in any form.

The recipe is from Christine Bailey's brilliant book, The Top 100 Finger Foods for Babies and Toddlers, which can be purchased from her website, Advance Nutrition. While my 5 year old certainly enjoys these little treats, I also make larger buns for my husband to bring in as his mid morning snack, just to help him avoid the pan au chocolate that invariably starts to wave at him when he's queuing for his coffee. Christine recommends serving them with scrambled eggs for breakfast or lunch, which is also a nice idea.


100ml light olive oil

3 eggs, beaten

115g wholemeal self raising flour (or I used just plain wholemeal spelt flour from Dove's Farm)

115g self raising flour

a pinch of cinnamon

2 carrots, peeled and finely grated

4 tbsp raisins

2 tbsp desiccated coconut

115g tinned crushed pineapple, drained (or actually, chopped apple would work too)


Preheat the oven to 180C. Lightly grease a mini-muffin tin with oil, or insert little muffin cases (I found this recipe did 12 mini muffins & 4 medium buns......).

Beat together the oil and eggs to form a thick emulsion. Sift the flours into a bowl and add the cinnamon, carrots, raisins and coconut. Stir in the oil mixture and pineapple. 

Spoon the mixture into the prepared muffin tin.

Bake for 20 minutes until firm and golden. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

Keep in the fridge for 2-3 days, or freeze for up to 1 month.

For some more ideas on low sugar treats, check out my blog post on the Top 5 tips for keeping your blood sugar steady. Otherwise, leave a comment below, or come on over for a chat on Facebook or Twitter. 

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