Carrot cake muffins
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 1g
Dietary fibre 2g
Use nutmeg and sultanas (or dried cranberries) instead of cinnamon and prunes.
These muffins can be stored frozen for up to 3 months.
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