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Carrot and Apple Muffins

So when any child free opportunity arises I tend to try and bake. I had an unprecedented 5 whole hours to myself on Tuesday so I tried to bake as many things as possible as I really needed to re stock my freezer stash! I made some of our favourtites including carrot savoury flapjack and some banana and blueberry muffins. I still had some free time and for some reason I still had ample carrots left over so impulsively started to pull together a carrot muffin. 

As I know my banana and blackberry muffin recipe works a treat I used that as a base but obviously decided to sub the blackberries for carrots and I chucked in a few apples. I was actually pleasantly surprised at how well this came together. Oliver absolutely loved them. I decided to give them a second go so I could also get some pictures and tweaked them slightly and now they are spot on! These muffins are free from added sugar and only contains naturally occurring sugars. These are perfect as part of a healthy breakfast, lunch or a snack. I hope your little one enjoys them. 

Carrot and Apple Muffins


1 banana, mashed
2 medium carrots (80g), grated and excess water squeezed out
2 small apples, grated and excess water squeezed out
2 eggs, beaten
175g of self raising flour
1 tsp of cinnamon
1/2 tsp bicarbonate of soda
60g of unsalted butter
1/2 cup of milk


Melt the butter in a pan over a low heat then leave to one side. Sift the flour, cinnamon and bicarbonate of soda into a large bowl. Add the beaten eggs to the banana mixture and then add the melted butter and mix really well. Then add the grated carrot and apple to the banana mixture and make sure its all combined with the banana mixture. Add the wet bowl to the dry bowl and stir gently. add the milk in slowly and only use what you need. 

If the mixture seems too dry add a little more milk until you get the right consistency. Then transfer into a greased muffin tin or use silicone cases. Bake at 160 fan for around 25 to 30 minutes until they are well risen and springy.  

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