Carrot, Apple and Date Muffins
I can be quite an emotional lazy grazer. My husband is the same. If we’re bored, stressed or hungover then we tend to open the pantry and fridge about 93 times in a day, often coming back empty handed due to the effort of having to ‘make something’. In the time it took Cooper to happily munch on his lunch in his high chair, I whipped up these super easy and healthy muffins which, in hindsight, I should have made 2 batches, as they went so quickly and were meant to last the week! They lasted 4 days between us and the kids. doh.
Makes 10 x decent sized muffins.
I’d recommend doubling the recipe and making 2 batches. You can always freeze half!
200g grated apple
300g grated carrot
2 tbsp Manuka honey
3 tbsp of 100% pure maple syrup
1 tbsp flaxseed
1 tbsp of ground ginger or cinnamon
60g rolled oats
100g buckwheat flour
1.5 tbsp coconut oil
250ml almond milk ( you could use oat or coconut milk here too )
Preheat oven to 160 or 140 if a fan oven.
Melt the coconut oil and add it to the bottom of a large bowl. Add in all the grated apple, carrot and pipped dates + almond milk and all the dry ingredients and mix well together.
I like to cut little squares of baking paper and press into my muffin tray. The mixture won’t stick to the side the muffin tray then, and they look great ‘ready wrapped’ once baked.
Scoop the mixture into each muffin cases right level to the top.
Bake for 30-40mins until golden brown.
Leave to cool for 10-15mins. I personally love eating one still warm with a little yogurt and grated fresh apple. Heaven! The rest can be stored in a air tight container in the fridge. The kids love them slightly warmed and with some apple sauce. My husband scoffed them too. Phew! And amazing for snacking any time of the day entirely guilt free! I’ve be known to have 3 in one day. No wonder I need 2 batches.
Would love to hear your comments below. Are you an emotional eater? What do you think of these muffins?