So healthy yet SO TASTY!
I am back to baking!
If you have been following me on IG stories, you would prob have realised that bubs is totally NOT a Chinaboy when it comes to food. He hates porridge with a vengeance and after progressing from avocado toast and tomato cheese sandwiches, his daily carbs intake usually comes from zucchini fritters (I have NEVER bought any zucchini proir to having him wth), savoury flapjacks, home-made focaccia and this morning, I tried making him wholemeal carrot cake muffins and he loved them! YAY!
This is a sugar-free version (I'm still super paranoid about giving him sugar and salt) and is naturally sweetened with carrots, raisins, grated apple and berries but I suppose if you're baking for older kids, a tablespoon or two of brown sugar wouldn't hurt.
It is also SUPER easy to make (10 minutes of prep time tops, I made it this morning before I dashed out of the house) and freeze pretty well. Just pop into the microwave oven for 30 seconds to 1 minute and they should be ready for their snackboxes. Gosh, the lil one is starting school in Jan and I'm already fretting about what I'm gonna pack in his lunchbox daily!
(Psst, I titled these muffins as for babies but if you ask me, they can be happily enjoyed by the entire family!)
(Makes 12 regular-sized muffins)
- 170g wholegrain flour
- 150g rolled oats
- 3 teaspoons baking powder
- 2 eggs (I still swear by 'em carrot eggs for baking but pasteurised eggs for his usual meals)
- 180ml whole milk (I use either Organic Valley or Hokkaido Milk)
- 50g unsalted butter, melted
- 1 small apple, grated
- 1/2 carrot, grated
- 1/2 Japanese sweet potato, grated (this is optional but I add it to sneak in more nutrients and it makes the muffins a lot more dense)
- 2 boxes of Organix Goodies raisins
- 1 handful of blueberries
- 1 handful of raspberries
Preheat oven to 190ºC
Mix together the flour, oats, baking powder, and grated apple, carrots and sweet potato.
In a separate bowl, beat the eggs then mix in the milk and melted butter.
Pour the egg mixture into the batter and fold together gently.
Add the raisins in and mix.
Line a muffin tin and and fill each muffin cup with the mixture until about 3/4 full.
Top with raspberries and blueberries (I used frozen ones as you can tell in my pic but it honestly doesn't make a difference I think)
Bake at 190ºC for 20 minutes.
Let it cool on a wire rack and before serving, burst the the berries so you get some yummilicious jam as topping. Tip: I use baby yoghurt as frosting and he looooovvvvesss it!