Like many, I love a mouth-watering smell of baked goods in the morning. A pat of butter or jam on a freshly baked wholemeal muffin that already packs the natural sweetness of carrots is an ideal start to any day. Throw chia seeds in there to add some crunch and brain-stimulating nutrients such as Omega-3, and you have got yourself a breakfast that will satisfy your taste buds as well as nutritional needs.
It can also be kept in the fridge to be reheated and enjoyed later, or packed for your picky eater’s lunch. Arthur loves a healthy muffin with some fresh fruit and yoghurt for both breakfast and lunch. You can also place the batter in a separate muffin tray and freeze it to be baked later.
I was never a huge baker or an amazing cook. However, ever since Arthur started solids, I have been trying my very best to make homemade meals that pack the right nutrients for an active and rapidly developing toddler. Due to a lack of prior cooking knowledge, I try to simplify recipes, which I believe most busy mommies look for 🙂
Before you will need to place a bucket under your chin for all the drooling, let’s have a look at what ingredients you will need to have in your fringe and pantry;
Makes 12 mini-muffins
2 eggs (room temperature)
1/2 cup organic extra virgin coconut oil
1 1/3 cups peeled, grated raw carrots (2 fairly large carrots)
1 small peeled, grated raw apple (I used a granny smith)
1 1/3 cups Organic Wholemeal Self-raising flour
3/4 cup Granulated Unrefined Cane Sugar
1 tsp ground cinnamon
1/4 cup Chia seeds
- Preheat over to 180 degrees C, and place a rack in the centre of the over. Line the muffin tray with 12 paper muffin cups, or grease the tray with coconut oil.
- Peel and grate the raw carrots and an apple. Get rid of the excess moisture (juice) and put it aside.
- In a large bowl combine all the wet ingredients; eggs, coconut oil, grated carrots and the apple.
- In a separate large bowl combine all the dry ingredients; flour, sugar, cinnamon.
- Combine and whisk wet and dry mixture.
- Evenly divide the batter between the prepared 12 muffin cups using an ice-cream scoop or a tablespoon.
- Bake for about 20-25 minutes, until the toothpick inserted in the centre comes out dry.
Voila! Your scrumtious and nourishing muffins are ready to be savoured by both the adults and kids. If you do make these succulant little things, do snap a photo and tag us in it 🙂