| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | muffins |
Ingredients
- 150 grams Apple peeled, cored and diced, (medium eating apple)
- 100 grams Carrot 1 small-medium
- 100 grams Banana equiv of small bobby banana
- 2 Eggs
- 1 teaspoon Vanilla
- 50 grams Butter melted, optional
- 160 grams Plain Flour 1 ¼ cup
- 1.5 teaspoons Baking Powder
Ingredients
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Instructions
- Peel and grate carrot, place apple and carrot in a pot with a little water, pop a lid on and simmer until apple soft. Usually 5-6 mins
- While apple and carrot cooking, place banana in a large bowl, mash with a fork
- Add eggs, vanilla, and butter/oil
- Puree the cooked apple and carrot, I use a stick blender
- Add apple and carrot to the other wet ingredients
- Beat these wet ingredients together with a hand-held beater, should become smooth, yellow and a little frothy
- Add the flour and baking powder
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
- Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
- Cool
- Serve
Recipe Notes
These muffins can be stored in an airtight container for 3 days, or they can be frozen.
This recipe is successful without the butter/oil, but you get a softer muffin with it, and they remain softer for longer with the added butter or oil
To make the recipe dairy free, substitute the melted butter for a mild tasting vegetable oil.
15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins.
If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
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