I was asked this week by my daughter’s pre-school teacher to make their Easter snack so I came up with these muffins – quick and easy and full of carrots…perfect for the Easter Bunny so now they are officially called Bunny Muffins. There is no sugar in these muffins (the sweetener comes from maple syrup or mashed banana and apple) and they have a hearty blend of carrots, oats and apples and would make a delicious healthy breakfast on the go or a perfect snack for your little ones. I like to make them in mini muffin tins for small hands and bite size snacks. I literally whipped them up as I was packing lunches this morning so they aren’t fussy and pretty quick to make.
Makes 12 large or 24 mini muffins
1 3/4 cup whole wheat or white whole wheat flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
(you can add extra spices too such as ginger or nutmeg)
2 cups grated carrots (preferably organic)
1 small apple, grated
1/3 cup melted coconut oil
1/2 cup maple syrup – OR 1 small banana, mashed
1 cup Greek yogurt
1 teaspoon vanilla essence
- Pre-heat oven to 350F.
- Whisk together all the dry ingredients in one bowl.
- In a separate bowl, mix together all the wet ingredients.
- Combine both wet and dry ingredients until mixed together.
- Distribute among lined muffin tins.
- Bake in oven for 15 minutes.
- Cool on a rack for about 10 minutes.
Thanks to Cookie + Kate for the recipe inspiration!
I’ve been baking for as long as I can remember and it’s a wonderful tradition that I now love to share with my children. Both my children love it – the measuring out of ingredients, the mixing and the licking of the bowl after everything is in the oven. Think baking needs to be just sugary chocolate cupcakes with sprinkles on the top? Think again. There are so many ways to bake with lowering the sugar content and adding in nutritious ingredients like fruit or vegetables.
I’ve posted on my blog many times about some really great alternatives to traditional baked goods. Try my delicious sweet potato brownies or chocolate ginger beet and pear muffins with chocolate gaze or my apple and oatmeal bars. These all make perfect after school snacks or weekend teatime treats.
These simple muffins came about because we belong to a winter CSA where we get a weekly share of apples and pears (cue the cockney rhyming slang) and I was looking for a recipe that used fruit as a sweetener. There’s only a little but of sugar in this recipe but I think you could probably omit it entirely (except for the honey) and not notice it at all. These are easy and quick to make and taste delicious hot and fresh from the oven and keep for a couple of days in a cookie/biscuit tin too.
Apple – Banana – Oat – Raisin Muffins
Makes 12 muffins
1 stick unsalted butter (1/2 cup of butter)
1/3 cup of brown sugar
2 medium eggs
2 tablespoons of local honey
1 mashed banana
1/2 cup raisins
1 apple, cored and cut into very small fine pieces
1/2 cup whole wheat flour
1 cup of oats (I like jumbo oats but instant will do too)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
a good pinch of salt
- Preheat oven to 350F
- Cream together the butter and sugar and then mix in the eggs.
- Add the mashed banana and apple and honey. Mix well.
- Add the flour, oats, baking powder, baking soda, salt and cinnamon and mix very well. Mix in the raisins. The mixture will be fairly moist.
- Spoon into muffin liners in your muffin tin.
- Bake for about 15 minutes or until the top is brown. Leave in the muffin tin for about 10 minutes to cool.
My kids love pancakes and they beg me to make them most mornings of the week – even though I generally end up making oatmeal and smoothies and reserve pancake eating to the weekends. I try to make whole grain or buckwheat pancakes for them with bananas or other fruit but I recently found this super easy recipe that gets its natural sweetness from just a few bananas.
I’ve gone a little bit apple crazy this month, even though it’s not strictly apple season. I ordered extra apples in my CSA box this past week which I made a huge batch of apple sauce with and today, I made this simple and delicious apple and oatmeal bar with the applesauce too.
I’m always trying to find healthy snacks for my family that aren’t filled with sugar and are nutritious and will fill them up and give them energy. The apple and oatmeal bars are easy to make with ingredients you probably already have in your kitchen and will last you a few days. They are also easy to pop into lunch boxes or have for breakfast if you are pressed for time.
This recipe is forgiving enough that you can add in different fresh and dried fruit (I imagine pear and figs would be delicious here) and spices (allspice or nutmeg for example). You could even add an extra 1/2 cup of sunflower seeds too. This recipe is vegetarian, vegan and dairy free and perfect if you are on any clean eating or detox program.
When I was growing up, the only way my mum could get me to eat meals was to add applesauce. To every. single. plate. Luckily for me, we had apple trees in our garden and my mum was a great cook and made everything from scratch (a great influence on me for sure!) so I was treated to homemade applesauce every day.
I still love the stuff. It requires a bit of prep work but you can make a huge batch on the weekend and store in the fridge or freezer. No preservatives or extra sugars like the store bought varieties often contain. I’m lazy and like to keep the peel on for extra nutrients (no, I think it’s just because I’m lazy) but you can peel the apples too so the sauce is really fine and mushy.
I was asked this week to develop a very simple, quick and easy recipe for a corporate talk about health. This recipe is just that: something that you can make out of ingredients already in your cupboard that takes just minutes to make and is a portable snack that everyone will enjoy and will give you a healthy burst of energy at snack time! These are really great for busy moms on the go, after school snacks for kids or people at work who want a healthy treat during the day. Much more nutritious than grabbing a chocolate bar or donut and totally detox friendly.
I’ve been desperate to make my own hot chocolate ever since our trusty Cadbury’s ran out last week. My children love a little hot chocolate especially as a treat in the cold wintry days after school. I know many store bought brands can be full of sugar and artificially additives and so that led me on the quest to make my own. I had two reasons really: my thirsty children being one of them, and secondly I wanted a pretty gift to give to teachers and friends at Christmas. This recipe fit the bill.