These muffins are sweet (yet refined sugar free), light and spongey with warming cinnamon, and have the added goodness from some fibrous fruit. These little two bite muffins are very comforting, plus, they are so great to use up half eaten fruit – every mother’s struggle! Grated apple, carrot and sweet potato work so well in these yummy muffins.
I love trying to get as many wholesome ingredients as I can into my kids. Sometimes, it’s easier than others. I would love for them to eat beetroot, greens and turmeric, but sometimes struggle to hide those in my creations. Developing this muffin recipe was a different story. One of the best feelings was realising I had a half eaten apple and banana that were going to otherwise go to waste! I know all the moms out there can relate to this one. I had some baked sweet potato leftover from dinner (just microwave until soft if you don’t have one cooked) – and sweet potato is totally gorgeous in baked goods! It acts like a binder, giving a soft and spongey moistness to the muffins and has natural sweetness, too. Not to mention the added fiber and nutrients. I threw in a grated carrot for good measure.
These muffins freeze really well, so that is why I have made a big batch of 36 mini muffins. It’s so handy to put some individual portions in plastic bags in the freezer and just bring out whenever you need. These would also make great lunch box snacks, although they can’t seem to get past breakfast in my house. I love them, too!
I only go for easy baking options – and this muffin recipe is very simple. Substitute what you have on hand – different fruits/flours/oils. Just simply mix the wet ingredients together then add the dry ingredients, then spoon into mini muffin trays about 3/4 full. If you want to make large sized muffins, bake for 5-8 minutes longer, until a toothpick comes out clean when inserted. I’m definitely a fan of the mini, and so is Baby James.
Here is your muffin recipe:
- 2 apples
- 1 carrot
- 1 sweet potato, cooked
- 1 ripe banana, mashed
- ¼ cup maple syrup
- 2 eggs
- ¼ cup plain yogurt
- ½ cup coconut oil, melted
- 1 heaped tsp cinnamon
- 2 cups flour
- 1 tsp baking soda
- ¼ tsp salt
- Heat oven to 350F/180C.
- Mash the banana and sweet potato together. Grate the apples and carrot and mix in. Add the eggs, yoghurt, coconut oil, syrup and mix.
- Add the dry ingredients and fold everything together until well incorporated.
- Spoon into mini muffin tins (3/4 way full) and bake for 13-15 minutes or until springy to the touch.
-If making regular sized muffins, bake for 18-20 minutes.