I have done this recipe a couple of times now and I love it, having a muffins but its full of goodness carrots, apples, and all those crunchy nuts and seeds. You can easily adapt it to suit your taste with the nuts and seeds that you like.
This is definitely going to be my go to healthy muffin recipe.
The Recipe is adapted from taste.com.au
200g Caster Sugar *
200g Plain Flour
100g Plain Wholemeal Flour *
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
180g Carrots, grated (about 2-3 carrots – depending on the size)
190g Apple, grated (about 2 apples)
50-80g Desiccated Coconut
100g Walnuts, chopped – plus extra for sprinkling (optional)
30g Pumpkin Seeds – plus extra for sprinkling (optional)
35g Sunflower Seeds
3 Large Eggs
250ml Vegetable Oil
1 teaspoon Vanilla Extract
Preheat your oven to Gas Mark 4. Line your muffin tray with 18-24 muffins cases.
(At this stage I would start grating your carrots and apples, as this is the most time consuming)
Sift sugar, flour, cinnamon and powder into a large bowl. Add sultanas, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.
Add the egg and oil mix to the dry ingredients and fold until just combined – do not overmix.
Spoon the mixture into muffin cases and bake for 25 minutes or until golden brown.
*(For the mini loaves that took 35 minutes)
*Changes I made the second time
1. I lowered the sugar again, as you get a lot of sweetness from the grated apples. I wanted these muffins to be healthier, something you could eat for breakfast or as a healthy snack.
2. I did 150g each of the plain and wholemeal flour.
3. I added in an extra 1/2 teaspoon of Ground Ginger.
4. And finally instead of just making muffins I decide to make 4 mini loaves and the spare mixture made another 9 extra muffins – I thought that the mini energy loaves would be great to gifts.