Carrot and Apple Muffins

Print Recipe

4.73 from 44 votes

These Carrot and Apple Muffins are sweetened only with fruit. They are perfect for breakfast or as a healthy snack.

Prep Time15

Cook Time35

Total Time50

Course: Snack

Cuisine: Western

Servings:

Calories: 168kcal

Author: Amy

Equipment

12 Cup Muffin Tray

Ingredients

2 tablespoon Coconut Oil (melted)
1 Ripe Banana (mashed)
1 Apple (grated)
135g (1 packed cup) Carrot (grated)
80g (⅓ cup) Apple Puree (apple sauce)
125ml (½ cup) Buttermilk (or ½ cup milk mixed with 1½ teaspoon fresh lemon juice)
2 Eggs (beaten)
185g (1½ cups) Spelt Flour
56g (½ cup) Almond Flour
1 teaspoon Cinnamon
½ teaspoon Ginger
1 ½ teaspoon Baking Soda
35g (¼ cup) Walnuts (chopped)

Instructions

Pre heat oven to 190c/375f and grease a 12 cup muffin tray.
In a large mixing bowl, add the coconut oil, mashed banana, apple, carrot, apple puree, milk and eggs. Mix together until combined.
In a separate bowl add the spelt flour, almond flour, cinnamon, ginger, and baking soda. Gently stir to mix through
Add the dry flour mix to the wet ingredients and fold in gently until just combined.
Divide the batter evenly between the 12 muffin cups and sprinkle with the chopped walnuts (optional).
Bake muffins for approx. 35 mins or until the muffins are golden and a toothpick inserted into a muffin comes out clean.
Leave to cool in the muffin tray for 5 mins before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas - The apple, banana and carrots provide the sweetness. The riper the banana the sweeter the muffin will taste and this recipe works best with really ripe ones

Keep an eye on the baking time - Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.

Babies / Toddlers - Skip the walnuts on top. You may also wish to bake mini muffins trays. (Bake for approx 15 mins or until a skewer come out clean)

Storage - Cool the muffins completely before storing. Store in an airtight container for 1-2 days at room temperature or freeze for to 2-3 months.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition