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Mini Veggie and Apple Muffins

This recipe was written and shared by Liz Richards, Author and Creator of Simple Nourishment.

Prep Time: 20 minutes
Cook Time: 25 - 35 minutes

Ingredients

  • 1 cup chopped sweet potato
  • 1 tbsp coconut oil (melted)
  • 1 cup self raising wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • pinch of salt
  • 1 small carrot (finely grated)
  • 1/2 zucchini (finely grated)
  • 1 apple or pear (peeled and grated)
  • 1/2 cup milk
  • 2 eggs
  • 2 tbsp honey

Notes

Super Secrets:

These muffins can be quite dense due to large vegetable content in them. Be sure to keep the measurements accurate to avoid them being too dense.
When getting the muffins out of the tray, always run a butter knife around the edge of each muffin a couple of times to get them 'unstuck'.

Method

  • 1

    Preheat the oven to 180 degrees.
  • 2

    Grease the muffin tray to 170 degrees.
  • 3

    Steam the sweet potato. Mash it until smooth and stir through the coconut oil.
  • 4

    In a large bowl, combine the flour, baking powder, bicarb, cinnamon, chia seeds, salt, carrot, zucchini and apple.
  • 5

    In a separate bowl, whisk the eggs, milk and honey together then add the sweet potato and coconut oil mixture to this and stir well.
  • 6

    Gently fold the two mixtures together until just combined.
  • 7

    Spoon the mixture into the greased muffin tray and bake in the oven for approximately 25-35 minutes or until a toothpick can be inserted and comes out clean, turning the tray halfway through cooking time to ensure even baking. Keeps up to a week in the refrigerator.
  • Ingredients
  • Method

Ingredients

  • 1 cup chopped sweet potato
  • 1 tbsp coconut oil (melted)
  • 1 cup self raising wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • pinch of salt
  • 1 small carrot (finely grated)
  • 1/2 zucchini (finely grated)
  • 1 apple or pear (peeled and grated)
  • 1/2 cup milk
  • 2 eggs
  • 2 tbsp honey

Notes

Super Secrets:

These muffins can be quite dense due to large vegetable content in them. Be sure to keep the measurements accurate to avoid them being too dense.
When getting the muffins out of the tray, always run a butter knife around the edge of each muffin a couple of times to get them 'unstuck'.

Method

  • 1

    Preheat the oven to 180 degrees.
  • 2

    Grease the muffin tray to 170 degrees.
  • 3

    Steam the sweet potato. Mash it until smooth and stir through the coconut oil.
  • 4

    In a large bowl, combine the flour, baking powder, bicarb, cinnamon, chia seeds, salt, carrot, zucchini and apple.
  • 5

    In a separate bowl, whisk the eggs, milk and honey together then add the sweet potato and coconut oil mixture to this and stir well.
  • 6

    Gently fold the two mixtures together until just combined.
  • 7

    Spoon the mixture into the greased muffin tray and bake in the oven for approximately 25-35 minutes or until a toothpick can be inserted and comes out clean, turning the tray halfway through cooking time to ensure even baking. Keeps up to a week in the refrigerator.
© Food Babies Love 2018