I made these really yummy and healthy mini muffins for Ava’s kindy lunch box last week and they were a massive hit in our house. They’re perfect snacks for the little ones and a great treat for mum and dad to enjoy with a cuppa. (Ideal for permanently hungry pregnant mummas like me!). You can make them as regular sized muffins for older kids or adults, and they freeze beautifully too.
Makes 36 mini muffins or 12 regular sized muffins
1 1/2 cups rolled oats
1 cup wholemeal self raising flour
1/2 cup sugar
1 cup firmly packed grated carrot
1 large, peeled grated apple
1/2 cup sultanas
2 eggs lightly beaten
2 teaspoons cinnamon
1 tablespoon honey
1/3 cup oil (vegetable or coconut)
1 cup soy, dairy or almond milk
1) Place rolled oats, sifted flour, sugar, carrot, apple, sultanas and cinnamon into a large bowl. Combine eggs, oil, milk and honey. Add liquid ingredients to dry ingredients and mix gently to just combine (over mixing will result in dry, tough muffins).
2) Spoon mixture either straight into lightly greased 3 x 12 hole mini muffin tins, or into mini muffin cases like I used. If you are making regular sized muffins, use 1 x 12 hole regular muffin tin.
3) Bake in a moderate oven, 190 degrees. 25 minutes for the mini muffins and 30 minutes for the regular sized muffins.
A x x x
Have you found a recipe that’s loved equally by kids and adults too?