Created by Spinneys
Prep time 20 minutes
Cook time 10 minutes
Serves Makes 12
Cuisine British
Special Occasion Easter
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 129
Fat 7.4g
Saturates 5.6g
Protein 3.7g
Carbs 13.2g
Sugars 6.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the icing, place the chilled labneh in a bowl. Zest and juice one lemon. Add the icing sugar, zest and juice to the labneh and stir until smooth.


Preheat the oven to 180°C, gas mark 4.


To make the baby muffins, finely grate the carrots (no need to peel). Drain the tinned pineapple and place in a sieve. Using a spoon or your hands, press out as much liquid as possible. Set aside. Combine the egg, melted coconut oil and honey in a bowl. Add in the carrot and pineapple along with the flour and spice. Stir to combine.


Lightly grease a mini muffin tin and divide the mixture between the muffin holes.


Bake for 8-10 minutes or until a skewer inserted comes out clean. Remove from the oven and place on a rack to cool completely.


Spread the labneh icing over the muffins.


Zest the other lemon.


Sprinkle the zest and icing sugar over the muffins and serve.