Apple and Carrot Muffins
We absolutely love these muffins in our house and although they aren’t sugar-free they are lower in sugar than most muffins recipes and yet still full of flavour. We love to have these at all times of the day but mostly they are all eaten over breakfast on the morning that they are made, it’s like having carrot cake for breakfast but without any guilt – perfect!
I make these year-round and they are great for picnics as they travel well. They are also perfect in the autumn when the weather is getting cooler, I find a warm spicy muffin is just the trick on those colder mornings, and autumn is a time of year you are definitely likely to have an extra stock of apples and carrots so it’s an easy win!
A little note about the recipe, it really is worth hand grating the apple and carrots with a box grater, as an electric one won’t create such fine grating and it can then make the muffins a bit chewy.
Ingredients
- 1.5 tbsp chia seeds
- 4 tbsp water
- 1 large ripe banana – mashed
- 1/4 cup rapeseed oil
- 1/4 cup maple syrup
- 1/3 cup brown sugar
- 1 apple – grated (including the skin)
- 1 large carrot – grated
- 1/2 cup oat milk
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup ground almonds
- 2/3 cup of oats
- 1 cup self-raising flour
- OPTIONAL – Handful of sultanas and/or chopped walnuts
Method
- Turn your oven to 180C and line a 12 hole muffin tin with cases (or grease if you have silicon).
- Put your chia seeds into a small bowl and add the water. Mix and leave to one side to gel.
- Mash your banana in a big mixing bowl then whisk in the oil, maple syrup and sugar.
- Grate in the apple and carrot before mixing in the milk.
- Now start adding in the dry ingredients. Add the cinnamon, salt, ground almonds, oats and flour and fold until thoroughly incorporated.
- Add in the sultanas and/or walnuts if using (I would recommend adding in both, it makes the muffins even yummier, whereas Summer would whole-heartedly disagree, so it really does depend on if you like them!).
- Divide the mixture evenly between the 12 cases and pop them into the oven to cook for 35 minutes. Once cooked the muffins will have risen and be nice and golden.
- Leave the muffins in the tin to cool for 10 minutes and then turn them on their sides, still in the tin and leave to cool completely. This ensures your muffin mixture doesn’t stick to the bottom of the case.
- Enjoy – and if your house is anything like ours, have a debate over who gets the last one!
I hope you enjoy these as much as we all do. I will warn you though, they are so nice they won’t last long! If you have a go at making these we’d really love to see them and know what you think, so tag us over on Instagram @foxandlockes or leave us a comment below.
Livvy and Summer
