Healthy Easy Apple and Carrot Muffins
The name says it all really. This is a throw together recipe that you can make with ingredients you will most likely have on hand. Who does not love a one-bowl wonder? Plus this includes a vegetable (tick), no nuts (tick for lunch boxes), little boost of protein and iron from flaxseeds (tick) and can be made gluten-free (tick)!
Method:
Preheat the oven to 180 degrees bake. Lightly grease a muffin tray (I use a silicon one for ease).
Break the egg into a large bowl and mix with a fork.
Place in all ingredients (except sugar) and mix well with a spoon.
Spoon the mixture evenly into the muffin holes and sprinkle tops with sugar.
Place in the oven and bake for approximately 10-15 minutes, until mini muffin tops are golden and cooked through. Take out and leave to cool slightly before serving.
Substitutions:
Flour - You can easily use all purpose flour, normal wholemeal flour or a gluten-free flour (just add xanthan gum.)
Flaxseeds - You could also use chia seeds or desiccated coconut (for extra healthy fats). The muffins also work well without it if you do not have on hand.
Maple syrup - You can use honey instead.
For other fast lunch box ideas I have an entire section in my cook book Feed the Tribe. You can also check out my lock down ball recipe from this section here.
xx Dr Julie