Carrot and Apple Oat Muffins
The combination of apple and carrot makes these muffins, sweet, yet slightly tart. Along with oats and a little spice in there too, they're hearty and filling, whilst not being packed with sugar. The perfect muffin to keep you full until lunch!
Servings 12
Ingredients
- 2 cups (280g) plain flour
- 1 cup (80g) rolled oats
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 cup (150g) light brown sugar
- 1 cup (150g) grated apple, this was one large Granny Smith for me
- 1 cup (150g) grated carrot, This was 2-3 medium carrots for me
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) milk, I used skim
- 1/2 cup (120ml) vegetable oil
Instructions
- Preheat oven to 180C/350F and grease a 12 hole muffin tin.
- Place the flour, oats, baking powder, bicarb, spices and sugar into a large bowl and stir until combined.
- Add in the grated carrot and apple and stir until they are coated in flour.
- Place eggs, vanilla extract, milk and vegetable oil into a jug and beat lightly.
- Pour over the dry ingredients and mix until there are no lumps of flour left. Don't beat or be tempted to keep mixing, otherwise you may end up with rubbery muffins.
- Divide the mixture between the greased muffin holes, fill each one level.
- Place in the oven for 15-20 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, muffins will keep in an airtight container, at room temperature, for 5 days.
Notes
NOTE: (17/08/2015) Due to negative, unnecessary comments I'm adding a note that you can double or triple the spices depending on personal preference. I love spices, my partner doesn't, so I have to find some place in the middle. Recipe by Annie of Annie's Noms