Carrot Apple Muffins - Tried and Tested




I found this recipe for Carrot Apple Muffins on Pinterest from healthylittlefoodies.com - and I made them as they contain no added sugar!

These are great for toddlers but are also great for little ones being weaned.

Here's what you'll need:

46g coconut oil
1 ripe banana
1 apple grated
145g grated carrot
80g apple puree
120ml milk
2 eggs, beaten
225g flour
60g ground almonds
1 tsp cinnamon
1/2 tsp powdered ginger
1 1/2 tsp baking soda
1/2 tsp salt
30g chopped walnuts (optional)


Pre heat your oven to 190c/375f and line your tin with cake cases (16 muffins).

Melt the coconut oil, and add to the mashed banana and stir.

 

Add the apple puree, apple, carrot, eggs, milk and stir.

 

Mix the flour, ground almonds, ginger, baking soda and salt together.

 

Add the dry ingredients to the wet ingredients and stir well.

 

Fill each of your cake cases with the mix, and sprinkle with the chopped walnuts (optional).

 

Bake in the oven for approximately 35 minutes until golden brown and a knife comes out clean.

Leave to cool on a wire rack.

 

Store in an air tight container, and these can be frozen.  As they contain fresh fruit and vegetables they are best consumed within 48 hours of making them.


Here's my tried and tested score:

 


We all really liked these, especially the boys!  I successfully managed to trick my youngest child into eating vegetables as he ate more than one of them!!  They were great for my eldest in his packed lunch at school, and as a snack for me, and the best part is that there was no added sugar, so they were healthy, tasty muffins.




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