This is a simple little muffin recipe that is perfect for kids lunch boxes and snacks. We usually whip up a batch of these every few weeks during our Sunday Snack Prep and I keep a few in the fridge and freeze the rest for later in the week.
I make them with a combination of spelt flour and almond meal, however this does make them much more dense and they don’t rise as well as regular muffins so you can use plain flour or wholemeal flour. My measurements are an approximate off the top of my head so feel free to play around with your batch to suit your taste. You can also add any fruit or ingredients you like.
1 cup wholemeal spelt flour (or plain flour)
1/2 cup almond meal (or wholemeal flour)
1 1/2 tsp baking powder
pinch sea salt
3 Tbsp coconut oil, melted (of you can use butter)
1/4 cup grated apple or apple sauce
1/2 cup coconut or natural Greek yoghurt
2/3 cup almond milk (or milk of your choice)
1 tsp vanilla extract
1/2 cup blueberries
1 carrot, grated
1 egg (or omit to make it egg free which I usually do but I add 1 mashed medium banana instead to help combine)
2 tsp ground cinnamon (optional)
Preheat oven to 200 degrees and line a 12 hole muffin tin with paper cases. In a mixing bowl, which together the flours, baking powder, cinnamon and salt.
In a seperate bowl, whisk together the coconut oil or butter, yoghurt, milk, vanilla extract and egg. Pour the wet ingredients into the dry ingredients and combine.
Fold through the blueberries, grated apple and carrot.
Spoon mixture into muffin tin and bake for approximately 20 – 25 minutes or until golden. Transfer to wire rack to cool.
Store in airtight container in fridge or they do freeze quite well.
I would love to hear from you if you do make these or adapt the recipe as I’m always keen to hear about what people are enjoying! So make sure you comment here or on my FitM.U.M Facebook Page!