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Apple & Carrot Muffins

//Apple & Carrot Muffins

Apple & Carrot Muffins

Apple & Carrot Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 c wholemeal flour
  • 1 c spelt flour
  • 2 t baking powder
  • 2 t baking soda
  • 2 t cinnamon, ground
  • ½ t ginger, ground
  • ¼ t salt
  • 2 c carrot, grated
  • 1 c apple, skin on, grated
  • ½ c walnuts, chopped
  • ⅓ c sunflower seeds
  • 4 eggs
  • 2 t vanilla extract
  • ¼ c orange juice
  • ⅓ c coconut sugar
  • ½ c olive oil
  • ½ c currants
  1. Preheat oven to 180 C. Line a muffin tray with patty liners.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. Stir in carrots, apple, walnuts and seeds and evenly mix.
  4. Beat together eggs, vanilla essence, orange juice, coconut sugar and olive oil. Pour the wet ingredients into the large mixing bowl full of the dry ingredients and stir gently until just combined. Fold in the currants.
  5. Spoon the muffin mixture into the prepared muffin tins. Fill each nearly to the top with mixture.
  6. Bake for 15 - 20 minutes, until the tops are firm to the touch and a skewer comes out clean. Allow to sit for 5 minutes before removing out of the tins and allowing to cool on a wire rack. Suitable to freeze.
  7. Store leftovers at room temperature for one day in an airtight container, then refrigerate for up to five days, or freeze for up to three months.


By | 2019-07-01T14:49:57+12:00 July 1st, 2019|Uncategorized|0 Comments

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I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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