This recipe is packed with fibre, contains no refined sugar and counts towards one of your portions of fruit and veg for the day!
These muffins are moist, full of flavour and jam-packed with healthy ingredients. These are a perfect breakfast on-the-go, or a healthy snack, especially for children. The mixture could also be used for mini muffins if you are doing baby-led weaning.
Ingredients
4 Weetabix bricks, broken up into small crumbs
150g wholemeal flour
50g plain flour
1tsp cinnamon
2tsp baking powder
250ml Greek or natural yogurt
3 eggs, beaten
100ml extra virgin olive oil
40ml runny honey
1 tsp vanilla extract
100g grated carrot (2 medium carrots)
100g sultanas
A splash of milk incase the mixture is a little too thick
Method
Makes 12 large muffins
Preheat the oven to 180C
Mix all of the dry ingredients together in a large bowl, including the carrots and sultanas.
In a separate bowl, mix together the wet ingredients. Don’t worry if it look a little curdled, it is fine.
Now pour the wet ingredients into the dry and mix well until fully combined.
If the mixture is a little thick, add a splash of milk. It should be like a very thick cake batter that will fall off your spoon, not pour off.
Line a muffin tin with paper cases and fill them, almost to the top. They will rise, but not massively.
Place the muffin tray in the oven for 20-25 minutes until golden brown and give a hollow sound when tapped underneath (don’t burn your fingers!)
These freeze very well and can be kept in an air-tight box in the fridge.
Don’t forget to get your kids involved if they’re old enough, there’s nothing more exciting than seeing your own baking in the oven!!!
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