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Easy Carrot, Apple & Banana Muffins

Updated: Mar 27

These tasty muffins crammed with goodness are brilliant for breakfast or as a tasty snack at any time of the day - and they can be made in one bowl to reduce washing up.


Ingredients (makes 12 muffins)

  • 2 eggs

  • 125ml honey

  • 60ml coconut oil, melted and cooled

  • 125ml coconut sugar

  • 2.5ml sea salt

  • 10ml ground cinnamon

  • 7.5ml baking soda

  • 125ml milk (of your choice)

  • 1 very ripe banana, mashed

  • 2 large carrots, grated

  • 1 green apple, grated

  • 250ml flour

  • 125ml almond flour

  • 125ml rolled oats

  • Optional: a sprinkle of chopped nuts or seeds per muffin (for a crunchy topping)


Method

  1. Lightly grease a 12-hole muffin tin and preheat the oven to 190C.

  2. Crack eggs into a bowl, add syrup/honey and coconut oil and whisk.

  3. Next add sugar, salt, cinnamon and baking soda and stir together.

  4. Pour in milk and stir to combine.

  5. Add mashed banana, grated carrot and grated apple and stir well.

  6. Lastly add flour, almond meal and oats and stir to ensure all ingredients are well combined.

  7. Divide evenly among 12 muffin tins, and sprinkle with chopped nuts or seeds (optional).

  8. Bake for 30-35 minutes, until golden brown and smelling delicious.

  9. Test if the muffins are fully cooked: insert a wooden skewer into the middle of a muffin and ensure it comes out clean. If wet muffin batter coats the skewer then return to the oven for a few more minutes.

  10. Remove from oven and leave to cool in the muffin pan for 10 minutes.

  11. Gently lift each muffin out the tin and place on a cake rack to cool completely.

  12. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.


Substitutions & Notes

  • To make vegan muffins: use agave or maple syrup instead of honey, and replace eggs with flax eggs (20ml flaxmeal + 90ml water - allow to become a gel before adding)

  • To make gluten-free muffins: use gluten-free flour and gluten-free oats

  • Note: a gluten-free batter may take a little longer to bake

  • Note: baking soda is not the same as baking powder



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