Carrot and Apple Muffins
Try this Carrot and Apple Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 large eggs lightly beaten
- 1 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1/4 c coconut sugar
- 1/4 c milk
- 1 t vanilla essence
- 1/4 c coconut oil melted (i use tanna farms)
- 1 t ground cinnamon
- 3/4 c wholemeal flour
- 1/2 c spelt flour (or white flour)
- 1 c finely grated carrots
- 1 green apple finely grated
- 1/2 c walnuts roughly chopped (omit if nut free)
- Carbohydrate 9.37755528889389 g
- Cholesterol 107.196000000507 mg
- Fat 8.36463592022344 g
- Fiber 2.06192697554713 g
- Protein 4.88730000464867 g
- Saturated Fat 5.64070296218009 g
- Serving Size 1 1 muffin (50g)
- Sodium 333.318516233097 mg
- Sugar 7.31562831334676 g
- Trans Fat 0.827539768469172 g
- Calories 126 calories
Preheat the oven to 180°C. Line a muffin tray with 10 muffin liners.In a large bowl, combine the flours, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the carrot, apple, eggs, milk, oil and vanilla essence.Combine the two bowls together and gently fold together. Fold in the walnuts. Spoon batter into the muffin cups and bake for 15-20 minutes or until a skewer comes out clean. Serve warm with butter or coconut oil.Once cold, suitable to freeze.
