It’s no secret Miss G. loves to cook and now that she fully understands her little brother enjoys her culinary creations too, she adores her time in the kitchen that little bit more.
Today, with Mr H. happily playing away on his play mat my budding little chef and I decided to stir together a super simple batch of wholemeal carrot muffins.
These muffins are not only delicious (and full of nutritional goodness) but couldn’t be simpler to bake. Simply whisk together the wet ingredients, stir through the dry ingredients then gently fold through a couple of cups of gorgeously bright shredded carrot. Once nestled in the oven these orange hued little darlings take just over 10 minutes to bake to golden gorgeousness and smell amazing thanks to our spice mix of cinnamon, nutmeg and ground ginger.
I also love the fact that we managed to make these muffins using no sugar. Instead, the grated carrot adds most of the needed sweetness along with a little maple syrup. Our gorgeous spice mix also did a lot to flavour the wholesome muffins.
Once baked and cooled, Mr H. was more than happy to tuck in. Along with a few fresh strawberries the wholemeal carrot muffin quickly disappeared thanks to his very unique eating style. I don’t quite remember Grace eating like this at his age but Mr H. loves to crumble the muffin and lick the crumbs off of his little hands. It’s so cute to watch, the intense look on his face just melts my heart.
These muffins are also perfect to freeze. Simply allow the muffins to cool to room temperature, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months. I often pop frozen muffins straight into our lunch box and by lunch time they are perfectly thawed and ready to enjoy.
To create your own batch of wholemeal carrot muffins simply…
Begin by preheating your oven to 180 degrees celsius (350F). Line a 12 hole muffin tin with muffin papers.
Place the eggs, yoghurt, oil, vanilla and maple syrup into a large mixing bowl and whisk to combine.
Add the wholemeal flour, baking powder, cinnamon, nutmeg and ginger and gently mix until just incorporated. Do not overmix the batter.
Gently fold through the grated carrot.
Use a 1/4 measuring cup to ladle the batter into the prepared tin. Pop into the oven and bake for 15 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).
Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely.
Serve alongside some fresh strawberries for a lovely baby led weaning morning or afternoon tea. Enjoy x
wholemeal carrot muffins
Freezer friendly – allow muffins to cool completely, wrap individually, pop into a freezer safe container and stash in the deep freeze for up to 3 months.
1 cup (250 ml) yoghurt
3/4 cup (180 ml) vegetable oil (lightly flavoured olive oil or cold pressed macadamia nut oil are great choices)
1/2 cup (125 ml) maple syrup
1 teaspoon vanilla extract
2 cups (250 grams) plain wholemeal flour
2 teaspoons baking powder
2 teaspoons cinnamon, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
3 medium carrots (approx. 2 cups), grated
Preheat oven to 180 degrees celsius (350F). Line a 12 hole muffin tin with muffin papers. Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine. Add the flour, baking powder, cinnamon, nutmeg and ginger and mix until just combined. Do not overmix. Gently fold through the carrot. Use a 1/4 measuring cup to ladle the batter into the prepared tin. Bake for 12-15 minutes or until golden and cooked. A skewer inserted should remove cleanly. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
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