* Exported from MasterCook *
Muffins, Carrot, Apple and Banana
Recipe By :Claire
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Food Processor
Fruit Muffins/Rolls
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/4 cup olive oil
1/3 cup mashed very ripe banana -- (2 small or 1 large)
1/4 cup maple syrup -- or honey
1/4 cup maple syrup -- or coconut sugar, or both
1 apple -- finely grated, sweet
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
3 med carrots -- grated, 1 cup packed
2/3 cup rolled oats
1/2 cup almond meal
1 1/8 cup whole wheat flour
These are one of my favourite muffins both for taste and the goodness
you can hide in these babies.
They have carrot, apple and banana and the best part is you can make
the batter entirely in the food processor so they're really quick and
easy to whip up.
Tip: To make the prep super-easy, I made mine in the Thermomix (you
could also use a food processor).
I just threw in the carrot and apple and chopped it up (I use speed 7
for about 5 seconds for chopping things like this) then added all the
wet ingredients, whizzed it, scraped down the sides, added the dry
ingredients and gave it another whiz then it was ready.
I'm very big on short-cuts.
Just make sure you don't over-process them.
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.
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: These were so good! I made them in the food processor and I
think they are going to become my go-to muffin base. I had a whole
heap of carrots, bananas and an apple to use up -even threw in a
zucchini and some pecans and they came out perfectly! (although next
time I would probably add more cinnamon, because I like spice) I've
got a whole bag in the freezer now, all ready for lunch boxes.
Source:
"adapted from Minimalist Baker"
S(Internet address):
https://www.clairekcreations.com/carrot-apple-and-banana-muffins/
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Per Serving (excluding unknown items): 192 Calories; 7g Fat (33.0%
calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber;
37mg Cholesterol; 261mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1006