One morning on Memorial Day weekend, we had grand plans to go disc golfing at Milo McIver State Park near Estacada, a fabulous hiking/disc golfing/throwing sand into the river spot we go to again and again. The weather was less than cooperative, though, so rather than head out in the rain and muck, we stayed in.
And instead of bemoaning the absence of park-going weather, Peeper and I stayed cozy with a baking project: making healthy apple-carrot muffins!
I pulled a chair up to the counter so my toddler sous chef could help (i.e. dump grated carrot on the floor and dunk every single measuring cup we own into the batter). She loved pouring ingredients into the bowl and stirring everything together. Remarkably, she lasted the entire recipe!
- The recipe uses only one bowl. Mama does not love dishes, people.
- They’re healthy(ish)! Relying on the natural sugars of the apples and applesauce cuts the added sugar waaaaay down. Add a handful of walnuts to make them even richer in omega-3s.
- They’re a super-convenient snack. You already know I’m bad at feeding myself, so in a pinch, these morsels keep me from getting hangry.
- They’re perfect to freeze. I keep a bag of muffins (or two) in my freezer at all times then defrost a couple at a time. And mamas-to-be: Muffins pretty much fed me the first few months of new motherhood.
Anyway. I had hoped that baking these muffins might help Peeper be a little more interested in, you know, eating, but no dice. She enjoyed the one bite she had but then just wanted to poke all the other muffins cooling on wire racks.
But I’m pretty sure you will be more thrilled about devouring these apple-carrot muffins. I know I have been.
In fact, without further ado, I’m going to go eat one. And perhaps another. And, well, let’s be honest—probably a third. I suggest you bake these apple-carrot muffins ASAP so you can do the same.
- 3 eggs
- 2/3 cup mashed overripe bananas (I needed about 1 1/2 medium bananas)
- 1/2 cup olive oil
- 3/4 cup applesauce
- 3/4 cup agave syrup (you can use honey instead)
- 1/2 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom powder
- 1 cup milk
- 2 cups grated carrot
- 1 grated medium apple
- 1/2 cup flax seeds
- 1 cup white flour
- 1 cup wheat flour
- 1 1/2 cup old-fashioned oats
- Preheat oven to 375.
- Mix eggs, bananas, olive oil, applesauce and agave syrup until combined.
- Add brown sugar, baking soda, cinnamon, cardamom and milk until combined.
- Stir in grated carrot, grated apple and flax seeds.
- Stir in white flour, wheat flour and oats until just combined.
- Divide between greased or paper muffin tins; fill about 2/3 way full.
- Bake until tops are browned and an inserted fork doesn’t come out gooey. It took my mini-muffins about 15 minutes (on the top rack) and full-sized muffins about 20 minutes (on the bottom rack). Keep an eye (and nose!) on them to make sure you don’t overbake them.
- Cool on a rack. Store them in an airtight container or plastic bag, and freeze them for an easy snack later on. Enjoy!