I've been thinking about how to start my blog for months, no, years! Finally it's time to get it going! But where to begin, well, what about breakfast. Now one of my favourite meals. I think breakfast is a good start.
I'm not sure about you, but toast and cereal have become really boring, and are not very sustaining. I'm hungry again after an hour. After changing my diet (for the best) last year, I started experimenting with baking a lot more. These muffins are a great addition to breakfast, or a nice tea time snack. Apple and carrot muffins - sugar free and dairy free.
Makes 12 to 16 muffins
Prep time: approx. 30 minutes
Cooking time: 20 minutes
2 large eggs
¾ cup (200ml) applesauce, unsweetened (use Purity baby food)
1/3 cup raw honey or maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 ½ cups grated carrots (3 medium carrots grated)
½ apple grated
1 cup instant oats
1 cup whole wheat flour
1 cup bran flakes
1/3 cup raisins or chopped dates (or cranberries or goji berries or a mixture)
1/3 cup nuts, coarsely chopped (walnuts, pecans, hazelnuts.. any mixture.. also try adding some pumpkin, chai and or sesame seeds)
Preheat oven to 180 degrees C
Spray non-stick muffin tin with cooking spray. Set aside.
Grate carrots and apple and set aside
In a large mixing bowl, add eggs, applesauce, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add bran, oats and whole wheat flour and gently mix until combined. Add carrots and apples and stir a few times. Stir in raisins, nuts and seeds.
Distribute batter evenly into muffin pan (do not overfill), batter should make 12 to 16 muffins. Bake at 180 degrees Celsius for 20 minutes or until a skewer inserted in the centre comes out clean. Let muffins cool for a few minutes, remove from tin and transfer to a cooling rack to cool off completely.
Delicious served toasted with butter, peanut butter or Nutella (if you're not on diet)
Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.
If muffins are too dry, add a little more grated apple next time. If they're too moist, add more instant oats.
Recipe adapted from Yummly