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!
- 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
- 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.
The muffins can be frozen. To defrost leave out for approximately 6 hours.