Made with lots of healthy ingredients such as carrots, apple, greek yogurt and oats, these muffins are an excellent after-school snack to feed hungry kids!
Can you believe it that it’s nearly back-to-school time already? As stressful as the summer holidays are trying to juggle everything I can’t say I’m looking forward to the early mornings and getting out the door on time every day!
During the holidays my kids are big grazers – they seem to snack constantly all day and mealtimes are a bit more relaxed. But once they are back at school and nursery I know that they will be ravenous when I pick them up, having not eaten since lunch at about noon.
Having pre-prepared snacks on hand in key for me getting some nutritious food into them before they start begging me for sweets and chocolate!
These Apple & Carrot Muffins make the perfect afternoon snack. They are packed with fruit and veg and use greek yogurt instead of butter or oil. They are also made from a mix of normal flour, wholemeal flour and oats, which will help keep little tummies full until dinnertime.
These muffins can be frozen so they are great to make in a big batch and then take a few out in the morning so that they are defrosted by the afternoon. If you have younger children these muffins are super soft so perfect for babies and toddlers with little teeth and can be served from 12 months.
I’ve been getting so many messages and tags on Instagram lately from you guys making my recipes. Please keep sending me the pictures. Its always the highlight of my day to see them so keep them coming!
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Apple & Carrot Greek Yogurt Muffins
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 12 1x
Category: Snacks
Cuisine: European
Print Recipe
Pin RecipeDescription
Made with lots of healthy ingredients such as carrots, apple, greek yogurt and oats, these muffins are an excellent after-school snack to feed hungry kids!
Ingredients
- 100g / 3/4 cup wholemeal flour
- 100g / 3/4 cup plain flour
- 50g / 1/2 cup rolled oats
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 1 medium red apple, grated
- 2 small carrots, grated
- 200g / 1 cup greek yogurt
- 50ml / 1/3 cup milk
- 1 large egg
- 3 tbsp honey or maple syrup
- 1 tsp vanilla
Instructions
- Preheat the oven to 180c / 350f (fan oven).
- In a large bowl mix together the wholemeal flour, plain flour, rolled oats, baking powder, baking soda and cinnamon.
- Next add the grated apple and carrot and mix again.
- To another bowl or jug add the greek yogurt, milk, egg, honey and vanilla and mix together.
- Add the wet ingredients to the dry ingredients and mix just enough to combine everything but do not over-mix.
- Line a 12 hole muffin tray with muffin cases. I recommend using silicone cases because these muffins contain little fat and so they tend to stick to paper cases.
- Divide the mixture between the muffins cases and then bake in the oven for 20-22 minutes until a skewer inserted in the middle comes out clean.
- Allow to cool slightly in the tray before turning the muffins out onto a wire rack to cool completely.
Notes
The muffins can be frozen. To defrost leave out for approximately 6 hours.
Jo says
May 15, 2019 at 1:13 amHas anyone tried these with coconut yoghurt instead of Greek yoghurt? It’s all I have in the fridge at the moment?….
Ciara Attwell says
May 21, 2019 at 11:04 amCoconut yogurt will work!
Ali says
March 21, 2018 at 7:04 pmI made a batch of these and they didn’t last very long as my toddler kept asking for them and I really enjoyed them as well. Great stuff.
★★★★★
Joanna says
March 19, 2018 at 7:57 pmOk these were great, however with my convection oven i cooked them closer to 30 minutes. I also added unsweetened coconut flakes at the top and i felt like that was a great touch. Next time I will be adding coconut flakes into the batter. Great recipe though! I’ve saved it to my Pinterest board created for recipes specifically for my son.
Ciara Attwell says
March 19, 2018 at 8:24 pmThanks Joanna, glad you enjoyed them. Good note for convention ovens too – thank you!
Charlotte says
March 7, 2018 at 12:09 pmBrilliant recipe. My 2 year old really like them. Have put the rest in the freezer. Do I just leave them out on the counter to defrost?
★★★★★
Ciara Attwell says
March 7, 2018 at 1:27 pmHi Charlotte, yep just leave them out overnight. You can cover them or in a container, either is fine!
Anne says
February 1, 2018 at 5:20 pmI made these in a cupcake maker shaped as mini donuts, they came out really good! Only took 6 Minutes. I did make a mistake and put double baking powder, and it still worked! Thank you for an amazing recipie!
★★★★★
Lindsay says
January 4, 2018 at 3:39 pmGreat muffins – I made these for my 12 month old son, they came out a bit dense but were still delicious and have made a great afternoon snack for him. Also wonderful that you can make a batch and then freeze! Thank you!
Nancy says
October 11, 2017 at 3:57 pmHello thanks for your amazing recipies ,, is this muffin a baby- friendly one for my 10 mo old daughter , am gonna use a formula milk instead ?!!
★★★★★
gail says
August 31, 2017 at 4:40 pmI would love to try these these recipes but don,t know what some of the measurement mean. example g on flour above.Don’t know the conversions.
Ciara Attwell says
September 1, 2017 at 2:02 pmIt’s grams. You can easily convert it to oz, just search “grams to oz” on google. I will also try to add the cup measurements when I have some time!