Healthy(ish) Carrot Muffins Recipe

Today I'm sharing a recipe for healthy carrot muffins.  I say 'healthy', but 'healthier' would probably be more accurate, as they do still contain some sugar.  They are definitely healthier than standard muffins though, which I achieved by using a reduced amount of unrefined sugar and baking them with wholemeal flour.  Plus they've got carrot and fruit in, practically one of your 5 a day, right?! They aren't the prettiest muffins I've ever seen, but they really were delicious!

I baked some of them in heart shaped silicone cases as a nod to the approach of Valentines day - I had thoughts of putting some in the freezer for a few weeks to bring out for a tasty valentines treat but they all vanished within a day or two, so we'll have to make them again nearer the time!  I made this batch of muffins without any dairy due to allergies in the family - they worked really well with dairy substitutes but you could also use normal butter and milk if preferred.

Healthy(ish) Carrot and Berry Muffins

Ingredients

• 2 carrots (125g)
• 225g plain wholemeal flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 70g unrefined brown sugar
• 60g softened butter (or dairy free substitute such as pure)
• 150ml milk (or dairy free substitute such as rice or soya milk)
• 1 large egg
• 100g berries and cherries dried fruit mix

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.  Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end).  Peel and grate the carrots and set aside.

Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together.  Add the butter, milk and egg and mix until combined.

Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.

Bake for 15-20 minutes, until golden and springy to the touch.  Cool on a wire rack then enjoy!

These would be a great recipe for cooking with children - and they'll thoroughly enjoy eating the results of their labours!

Grace

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Healthy(ish) Carrot and Berry Muffins

Healthy carrot and berry muffins recipe - great kids lunchbox food idea. 

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: British, Vegetarian

Servings: 12 muffins

Author: Grace Hall

Ingredients

• 2 carrots (125g)
• 225 g plain wholemeal flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 70 g unrefined brown sugar
• 60 g softened butter (or dairy free substitute such as pure)
• 150 ml milk (or dairy free substitute such as rice or soya milk)
• 1 large egg
• 100 g berries and cherries dried fruit mix

Instructions

• Preheat the oven to 190°C/375°F/Gas Mark 5.  Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end).  Peel and grate the carrots and set aside.
• Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together.  Add the butter, milk and egg and mix until combined.
• Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.
• Bake for 15-20 minutes, until golden and springy to the touch.  Cool on a wire rack then enjoy!