Baking is often associated with lots of sugar and a lower nutritional value. By preparing an apple purée and using a ripe banana, no sugar is needed.
Grated apple and carrot adds flavour and texture to these delicious muffins. Use them as a treat or snack in a lunch box for the whole family.
The recipe makes between 10 and 12 muffins
Apple purée (makes 1 cup, 250ml)
4 apples, peeled and cubed
60ml (¼ cup) water
10ml (2 teaspoons) lemon juice
125ml (½ cup) wholewheat flour
125ml (½ cup) cake flour
7.5ml (½ tablespoon) baking powder
5ml (1 teaspoon) ground cinnamon
125ml (½ cup) finely grated carrot
125ml (½ cup) coarsely grated apple
125ml (½ cup) prepared apple purée
1 large ripe banana, mashed with a fork
2 eggs, beaten
90ml (6 tablespoons) oil
5ml (1 teaspoon) vanilla essence
For the apple purée, place apples, water and lemon juice in a small pot. Cover with a lid and bring to the boil over a medium heat. Simmer until soft.
Drain liquid, but keep it. Purée with a stick blender until smooth and add some of the cooking liquid, if necessary.
For the actual muffins, preheat oven to 180°C. Place muffin cups into a muffin pan or lightly grease the pan with oil.
Mix all the dry ingredients together and stir in the grated carrot and apple. Mix the remaining ingredients together.
Stir the liquid ingredients into the dry ingredients to form a smooth batter. Take care not to overmix. Spoon into muffin cups and bake for 25-30 minutes or until a skewer comes out clean.
Allow to cool on a cooling rack and serve as a snack.
For a gluten-free option: substitute the wholewheat and cake flour with 250ml (1 cup) gluten-free flour mix (available from large supermarkets and health stores). Substitute baking powder with 5ml (1 teaspoon) bicarbonate of soda and bake as above. If you have gluten-free baking powder, use as above.