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Healthy Easy Apple and Carrot Muffins


D/F, N/F & VG 
Prep Time: 5-7 mins
Cook Time: 10-15 mins 
Makes: 12 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)!



1 egg
1 carrot, grated
1 apple, grated 
1 cup of spelt flour (or standard/wholegrain/gluten-free flour)
2 tbs ground flaxseed
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg (optional)
3 tbs olive oil
1/4 cup of maple syrup
Demerara/raw sugar to top (optional) 



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. 



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

P.S Grab these great limited edition tea towels as part of our 10th birthday bonus with every order over $20 (or pick your preferred bonus!)

xx Dr Julie

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