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Carrot, Apple and Banana Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 20 Jul 2019 20:52:42 -0700
v119.n029.2
* Exported from MasterCook *

                     Muffins, Carrot, Apple and Banana

Recipe By     :Claire
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fruit
                 Low Fat                         Muffins/Rolls
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                     eggs
      1/4           cup  olive oil
      1/3           cup  mashed very ripe banana -- (2 small or one large)
      1/4           cup  maple syrup -- or honey
      1/4           cup  maple syrup and coconut sugar -- combined
   1                     sweet apple -- finely grated
      1/2           tsp  sea salt
   1 1/2            tsp  baking soda
      1/2           tsp  ground cinnamon
      1/2           cup  whole milk -- or almond or coconut milk
   1                cup  packed grated carrot -- used 3 regular-sized carrots
      2/3           cup  rolled oats
      1/2           cup  almond meal
   1                cup  whole wheat flour -- +
   2               Tbsp  whole wheat flour

Carrot, apple and banana muffins are a delicious and healthy snack 
perfect for lunchboxes and after school. They freeze well too.

prep: 20 MINUTES
cook: 30 MINUTES
total: 50 MINUTES

Pre-heat the oven to 160C(320F) fan-forced and grease or line a 
12-hole muffin tin with liners.

You can use all maple syrup, all coconut sugar, or any mixture you 
want to total 1/4 cup.

Whisk the eggs, banana, maple syrup, coconut sugar and olive oil until smooth.

Add the milk and whisk it in.

Fold through the apple, carrot, oats, almond meal, flour, oats, 
cinnamon, salt, almond meal and baking soda and mix just until combined.

Divide the batter between the 12 muffin holes.

Bake for 30 to 35 minutes or until a cake tester inserted in the 
middle comes out clean.

Leave them to rest in the tin for 15 minutes then transfer to a wire 
rack to cool completely.

Review: I made these this morning, yum! With a cup of coffee, perfect 
start to the morning. Will freeze the rest for a fast snack.

Review: I make a batch of these every Sunday with my 4 year old daughter.

She loves them! She doesn't ask for cupcakes or chocolate for a treat 
anymore, she's more than happy with one of these muffins. She loves 
having them in her lunch box at nursery, too. They're a healthy way 
to keep her full until dinner time and get some sneaky fruit and veg 
in there too.

Thanks so much for this recipe!

S(Internet address):
   https://www.clairekcreations.com/carrot-apple-and-banana-muffins/
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 189 Calories; 7g Fat (33.5% 
calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 
37mg Cholesterol; 258mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2019 - 0720