These nutritious, tasty muffins make a lovely snack between meals.
Makes 20 servings
Nutrition (per serving, estimated)
- Energy: 91 kcal
- Protein: 2 g
- Fat: 2 g
- Carbohydrate: 15 g
- Fibre: 2 g
Estimated values.
Ingredients
- 2 cups whole grain flour
- ¾ cup grated zucchini
- ¾ cup grated carrot
- 1 medium apple, grated (cored and quartered)
- 2 eggs
- ⅓ cup brown sugar
- ¼ cup carob molasses
- 1 dessertspoon vanilla
- ⅓ cup apple purée
- 2 tbsp vegetable oil
- 1½ dessertspoon baking soda
- 1 dessertspoon cinnamon
- ½ dessertspoon ginger
Method
Preheat the oven to 175°C. Arrange small muffin cups on a tray (if using metal cups, grease them very lightly so the muffins don’t stick). Place your grated ingredients on a paper towel to draw out the excess moisture — you should end up with about 2 cups of grated vegetables and fruit. In a medium bowl, mix the eggs, vanilla, sugar, carob molasses, apple purée, oil, and the grated vegetables and fruit. Then add the flour, cinnamon, ginger, and baking soda, and keep mixing. Divide the batter between the muffin cups and bake for about 25 minutes. Enjoy!