Loaded with apples, carrot and nuts, these muffins are the perfect mid-afternoon boost.
If you’re a fussy breakfast eater or you start to fade mid-afternoon these energy-packed muffins are a great option for you.
They’re loaded with lots of fruit and grated carrot, but don’t be put off by the ingredient list, it will be well-worth the effort and soon become a favourite snack.
Recipe modified from Delicious (ABC).
Makes 12 muffins
- 1 cup of brown sugar
- 1/4 cup of caster sugar
- 1 cup of plain flour
- 1 cup of wholemeal flour
- 2 teaspoons of cinnamon
- 2 teaspoons of baking powder
- 2 grated carrots
- 1 grated green apple
- 1 cup of sultanas or dried apricots
- 1 cup of chopped walnuts (omit the nuts if making for a school snack)
- 3 eggs
- 250 millilitres of vegetable or light olive oil
- 1 teaspoon of vanilla essence
- Preheat your oven to 180 degrees Celsius and line a muffin tray with paper cases.
- In a bowl combine all of the dry ingredients, fruit and carrot.
- In a jug whisk the eggs, oil and vanilla (it won’t fully combine but just break down the eggs). Pour into the dry ingredients and gently fold together — you don’t want to overbeat it, just mix enough to combine everything.
- Spoon mixture into the paper cases filling them up to the top. Bake in the oven for 25 minutes. Once cooled store in an air-tight container.
Muffins can be frozen after individually wrapping with cling flim.
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