These are our favourite muffins at the moment.
Often when I experiment with healthy muffin recipes they turn out a bit dry. Not these. These muffins are moist and delicious.
These make a great breakfast on the go (my 15 year old rarely has time to sit down for breakfast!) and my two little ones love these muffins in their lunch boxes.
I usually round them out with a boiled egg or two and some fruit. My 7 and 4 yr old love it when lunch consists of something other than a sandwich and these are made with all things nice so you can feel good when you add them to your kids lunch box!
Personally, I love these with a nice cup of hot coffee ;)
Recipe adapted from: 100daysofrealfood.com
- 1½ cups whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp sea salt or pink Himalayan salt
- 1 egg, beaten
- ¼ cup coconut oil
- ¼ cup honey
- 1 tsp pure vanilla extract
- 1 cup shredded carrots
- 1 cup unsweetened applesauce
- Preheat oven to 350 degrees. Line a muffin pan with paper and set aside.
- In a bowl mix together the flour, baking soda, cinnamon, ginger, and salt.
- In another bowl beat the egg. Add the honey, vanilla, apple sauce and the melted coconut oil. Fold in the grated carrots.
- Mix wet ingredients with the dry ingredients. Do not over mix. The batter will be fairly thick at this point.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes or until a toothpick comes out clean.
- Let the muffins cool for 5 minutes then remove from pan and let them finish cooling on a wire rack.