Carrot Apple Muffins
Carrot Apple Muffins - Sweet and savory snack
Healthy, because
Even smarter
Nutritional values
Carrot and apple give the muffins a natural sweetness. In addition, flakes, flour and seeds provide plenty of complex carbohydrates and fiber: So the blood sugar level remains constant.
If the sweetness from carrots and apple is enough, you can also omit the maple syrup and thus save some sugar. Instead of cow's milk, you can also use a vegetable alternative, for example almond drink. And also with another type of flour, for example whole wheat or whole emmer flour, the cakes taste really good. You can additionally sprinkle the muffins with pumpkin seeds.
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19.5 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2.8 mg | (3 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1.9 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 23.5 mg | |||
| Cholesterol | 33.4 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 5 ¼ ozs carrots
- 1 Apple (e.g. Granny Smith)
- 1 Tbsp lemon juice
- 2 ¼ ozs Coconut oil (4 TBSP.)
- 7 ¼ ozs Whole Grain Spelt Flour
- 2 ¼ ozs old fashioned Oats
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 pinch Ground cinnamon
- 2 eggs
- 3 ½ Tbsps milk (whole)
- 1 ¾ ozs Maple syrup
Preparation steps
Wash and peel carrot and apple, core apple and grate both. Mix everything with lemon juice.
Melt coconut oil in a saucepan over low heat. Mix flour, 3 TBSP oats, baking powder, baking soda, salt, and cinnamon.
Beat eggs in a bowl and mix with melted coconut oil, milk and maple syrup. Add flour mixture to egg mixture and whisk until smooth. Fold carrot-apple mixture into batter.
Line muffin tray with muffin cups and divide batter evenly between cups. Sprinkle with remaining oat flakes and bake muffins in preheated oven on middle rack at 200 °C / 400 ˚F for about 25-30 minutes.
