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Carrot and Apple Muffins

These carrot and apple muffins are full of healthy ingredients and are only sweetened with natural sugar. They are perfect for breakfast, lunch or a healthy snack.

My children are notorious veg dodgers. There are only a few vegetables that they will eat. With most fussy eaters the key is patience and exposure. While building exposure of vegetables I do like to try and add them to recipes where possible. Now I know there is research to suggest that hiding vegetables is actually counter productive to changing fussy eating habits but for us, hiding vegetables is one way that I know that my children are getting added goodness in their food. Getting children involved in the recipe is the best way to build up trust and to encourage open communication about the ingredients. 

One of our favourite recipes is my banana and blueberry muffins, my children adore these. I decided to use this as a base to experiment with adding some carrots. Carrots are a great addition because of their natural sweetness. Adding apples is also another way to create sweetness in a recipe without adding any added sugar. 

These muffins are naturally sweet so great as part of a healthy breakfast. lunch or as a snack. Perfect for children of all ages, from baby led weaning to school lunchboxes.


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.  

Allow to cool on a wire rack. Either store at room temperature in an airtight container for 1-2 days or freeze. If freezing, allow to cool down completely and store in an airtight container for 2-3 months. To defrost, I defrost them overnight in the fridge. Alternatively defrost in a microwave. Do not refreeze once defrosted. 

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