Healthy, easy, Easter eats!

Easter is fast approaching which means there is a LOT of chocolate everywhere you look! We know it’s so tempting to grab some choccies during the holidays. Below are a few healthy recipes you can add into the mix while still enjoying a chocolate egg or two. These were made and ‘tested’ by our very our PCYC Lang Park team and YUM! 🙂

Bunny Lover Carrot and Banana Muffins

Serves 6

  • 1 Banana, mashed
  • 1 Carrot, grated
  • 1 cup whole meal self-raising flour
  • 1/3 cup organic low-fat milk
  • 1 Egg
  • 2 Tbps honey
  • Paper cases and Easter toothpicks to decorate


  1.  Pre-heat oven to 180 degrees or 160 degrees fan-forced and line cupcake tins with paper cases.
  2.  Combine banana, egg, milk, and honey in a bowl.
  3.  Add self-raising flour and carrot to the bowl and fold.
  4.  Place muffin mixture to the cupcake tins, and place in the oven for 15 minutes, or until golden.

Recipe provided by Woolworths


Carrot Garden Hummus Pots

Serves 3

  • Small packet of miniature carrots
  • 1 tub Hummus
  • Small terracotta pots for decoration
  • Parsley for decoration
  • Toothpicks


  1.  Scoop hummus into your miniature terracotta pots (make sure the bottom is covered before you put the hummus in – we recommend a carrot slice).
  2.  Shave the skin off the carrots, and poke a hole in the top of the carrots with a toothpick.
  3.  Pull some small sprigs off of a parsley bunch and insert them into the hole.


Easter Potatoes

Serves 4

  • 2 Sweet potatoes
  • 4 Potatoes
  •  Olive oil spray
  • Cinnamon for decoration
  • Sultanas for decoration
  • Parsley for decoration
  • Easter-Shaped cookie cutters


  1.  Pre-heat your oven to 210 degrees, or 200 degrees fan forced.
  2. Shave your potatoes and cut them into thick slices on the long edge.
  3.  Use your cookie cutters and cut out shapes with the sliced potatoes
  4. Spray with olive oil spray and bake for 20 minutes or until lightly golden
  5.  To decorate, cut little circles of sultanas for their eyes, pull some small sprigs of parsley for the carrot tops, sprinkle some cinnamon on the eggs to make different patterns, and cut out some cubes of sweet potato for the chicken’s feet