Lunchbox life / Hidden Carrot and Sultana Muffins
CARROT AND SULTANA MUFFINS
NUT FREE + REFINED SUGAR FREE
How many: 24 mini muffins or 12 large
Time it takes: 30 mins cook and prep
½ cup unsalted butter
½ cup coconut sugar
1 egg (room temp)
3 small overripe bananas
1/2 Cup grated carrot
1/2 Cup dried sultanas
1 tsp bi-carb soda, dissolved in 1 tsp hot water
1 ½ cups plain flour (Spelt or buckwheat are my choice)
½ tsp vanilla extract
¼ tsp salt
½ tsp fresh nutmeg
1 tsp cinnamon
Preheat Oven 180 degrees
Line muffin tin with muffin cups, spray with oil
Cream butter and sugar with beater
Add egg, bananas, vanilla and mix well
Stir in the flour, nutmeg, cinnamon and salt
Add dissolved bi-carb
Mix using the electric mixer or with a spoon, until fully combined
Add carrot and sultana at this point, mix with a spoon only.
Some of our tried and tested (on real life kids) flavor combos…..
- Beetroot & Cocoa powder or Cocoa nibs
- Blueberry & Coconut
Using two hands, a spoon, and one finger, fill muffins to the top edge of the muffin paper (this will ensure you get a good muffin top)
Bake for 15-20 mins turning halfway through
To check they are cooked, they should be golden brown and if you press your finger on the cooked muffin, it springs back, it’s cooked!
FREEZE THEM > LUNCHBOX PACK THEM > EAT THEM!
YUM IN YOUR TUM!
OR TRY A BISCUIT VERSIONS: