Healthy Apple and Carrot Muffins
Wondering how to get more fruit and veggies into your kids in a creative way? These Apple and Carrot Muffins are delightfully light, and filled with so much healthy goodness! Add any other vegetables that you have on hand like zucchini or finely chopped up celery or other nuts and seeds to make them even more nutritious. Making approximately 18 muffins, this recipe is perfect to whip up in the weekend so you're all sorted for lunchboxes for the week ahead - yours and the kids!
Author: Wick Nixon
Serves: 18 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 large eggs
- 2 t vanilla extract
- ¼ c orange juice
- ⅓ c coconut sugar
- ½ c olive oil
- ½ c currants
- Preheat oven to 180 C. Line a muffin tray with patty liners.
- In a large mixing bowl, combine all the dry ingredients.
- Stir in carrots, apple, walnuts and seeds and evenly mix.
- 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.
- Spoon the muffin mixture into the prepared muffin tins. Fill each nearly to the top with mixture.
- 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.
- 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.
For more healthy muffin and snack recipes, check out the RECIPES section on my website.