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.
Apurva says
Is it possible to sub protein powder for some of the flour? And is it possible to sub some trivia for the maple syrup?
Bianca Carey Spencer says
Hi Apurva! We’ve not tried it with these substitutions so not sure if it would work or not. If you do try it, please do come back and let us know how it turns out! x
Joyce Porter says
Hi, can I use all plain flour instead? I don’t have wholemeal flour but I have loads of plain flour that needs used up.
Bianca Carey Spencer says
Hi Joyce. Yes absolutely you can use plain flour instead of wholemeal. Hope you enjoy them.
Anonymous says
Thank you
Kimberley says
I didn’t really enjoy the flavour of these muffins. If I were to make them again I would try the maple syrup instead of honey.
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Lisa says
Hello there,
I just made these into mini muffins.
Absolutely superb! Thanks for the recipe!
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Maria says
I love your recipes. I make these with apple and blueberries and a lot less honey – also a few hazelnuts. So glad I found your website.
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Kassie says
These are on regular rotation for my three boys lunchboxes (9,6 and 5yrs) – love them! Thanks for the great recipe!
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Jay says
These were delicious!
I had bookmarked these months ago to try but only got around to them yesterday. I made some changes to suit our family’s taste – subbed half the yogurt with rice bran oil, used just under 1/3 cup brown sugar instead of maple syrup (we don’t use honey in baking as heating it severely lowers its nutritional value) and chopped up 1/2 cup walnuts to sprinkle on the top. I was afraid at 180 fan forced my muffins would burn so I did 180 for 5 mins at the beginning and then 155c for the remaining 19 mins. Perfect! Next time I’ll play around and try adding dates or raisins for sweetness and sprinkle oats on the top too for crunch. Thank you for a lovely recipe!
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Amelia says
These are delicious! My two year old (and myself and partner) loved them. They rose really well, great texture. Even better the next day.’We’ve got lots of apples and carrots to use up so will definitely make again. Thank you!
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Sonia says
I made these today. My 1 year old loves them and I’m happy with the healthy ingredients. Thank you xx
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Hena Chaudry says
Great recipe, the whole family loves them. I add Raisins for a bit of extra sweetness.
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J Cooper says
Just searched google because I always thought HONEY should never be given to young children.
Maybe mention that in your recipe please.
Jo says
Has anyone tried these with coconut yoghurt instead of Greek yoghurt? It’s all I have in the fridge at the moment?….
Ciara Attwell says
Coconut yogurt will work!
Chelsey says
Just made these muffins and they came out beautifully. Used pumpkin spice instead of cinnamon. 🙂 Thanks for the recipe, will make again.
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Ali says
I 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.
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Joanna says
Ok 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
Thanks Joanna, glad you enjoyed them. Good note for convention ovens too – thank you!
Charlotte says
Brilliant 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
Hi Charlotte, yep just leave them out overnight. You can cover them or in a container, either is fine!
Anne says
I 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!
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Lindsay says
Great 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
Hello 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 ?!!
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gail says
I 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
It’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!