Carrot cake muffins

Photographer: Ian Wallace

Our low cost, healthy, dairy free carrot cake muffin recipe is seriously delicious. Incredibly easy to make, the kids will love them as a morning or afternoon tea sweet treat or snack.

Serves: 12 (makes 12 muffins)

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil

1 cup wholemeal flour

¼ cup brown sugarlight brown cane sugarX

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ cup rolled oatsoatmeal uncookedX

2 eggs

180g apple purée

⅓ cup olive oil

2 medium-sized carrots, grated

½ cup diced prunes

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 180ºC and grease a 12-hole muffin tin with a little oil spray. Sift together flour, sugar, baking powder, baking soda and cinnamon in a bowl. Stir in oats.

2 In a separate bowl whisk together eggs, apple purée and oil. Create a well in the centre of dry ingredients and pour in apple mixture. Combine well.

3 Stir in carrots and prunes, adding teaspoons of hot water if mixture becomes too dry.

4 Spoon batter into prepared muffin tin. Bake for 10-15 minutes.

Variations

Use nutmeg and sultanas (or dried cranberries) instead of cinnamon and prunes.

HFG tip

These muffins can be stored frozen for up to 3 months.

Nutrition Info (per serve)

Calories 148 cal

Kilojoules 620 kJ

Protein 3 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 2 g

Sodium 160 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.