Apple and carrot muffins

Apple and carrot muffins: moist muffins with carrot, apple, spelt flour, oats, Greek yoghurt and cinnamon – easy for every day and pleasantly mild.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 230 kcal per serving
• Protein: 7 g
• Fat: 9 g
• Carbs: 28 g

Ingredients

• 2 carrots
• 1 apple
• 2 eggs
• 150 g spelt flour
• 50 g rolled oats
• 2 tbsp Greek yoghurt
• 3 tbsp maple syrup
• 2 tbsp coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon

Method

You’ll need: oven · muffin tin · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases. Melt the coconut oil and let it cool briefly.
2. Finely grate the carrot and apple, so the batter turns out evenly moist later.
3. Whisk the eggs with the Greek yoghurt, maple syrup and coconut oil. Then stir in the grated carrots and apple.
4. Add the spelt flour, oats, baking powder and cinnamon. Mix everything only briefly, until you have a moist batter.
5. Divide the batter between the cases and bake the muffins at 180 °C for 20–25 min, until golden and a wooden skewer comes out clean.
6. Let the muffins cool briefly and serve them lukewarm or completely cooled.

Good to know

These muffins are soft, moist and pleasantly unfussy. Just right when you want to bake something sweet that still stays down to earth.

Swaps

Spelt flour → oat flour (more beta-glucans from the oats) | Greek yoghurt → skyr (more protein, usually a little less fat) | Maple syrup → date paste (adds a little fibre) | Coconut oil → mild olive oil or avocado oil (more unsaturated fats)

Allergens

Contains egg, milk, gluten and oats; usually well suited to children if the texture is right and they're not served too hot, and the ingredients are normal during pregnancy – for dairy, it's best to choose pasteurised yoghurt.