CARROT APPLE MUFFINS

Kick start the day with a hearty muffin and fill the kitchen with the enticing aroma of freshly baked muffins. The options are endless, use it to create your own by adding different fruits, nuts, vegetables, flavorings or various grains.

The key to making great muffin is mixing the batter just enough to combine all the wet and dry ingredients but without over mixing it.

These baked muffins are low in fat. super moist packed with fresh fruit, fiber and good for us fats. I added grated apple, mashed  banana and carrot also using coconut palm sugar but this is entirely up to you. You can use white or brown sugar, either one you  still get perfect result. For extra nutritional boost, replace half cup of the flour with whole wheat flour.

CARROT APPLE MUFFINS
Yield    :     16  muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1 cup rolled  oat
3/4 cup coconut palm sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup melted butter or oil
1/2 cup orange juice
1 cup grated carrot
1 cup grated apple
1/2 tsp salt
1 med banana mashed

DIRECTIONS

Preheat oven @ 180 C and grease muffin pan or  line it with paper liners.

Mix  all purpose, whole wheat, rolled oat, baking powder, baking soda and salt together in a mixing bowl.

In another bowl, whisk melted butter, sugar, banana and orange juice.

Make a well in the center of dry ingredients, pour in the liquid. Stir together using metal spoon.

Fold in apple and carrot.

Spoon mixture into greased muffin pan about 3/4 full.

Bake for 25 minutes until well risen  or until a skewer inserted comes out clean

Leave in pan for 5 minutes, transfer onto rack to cool.

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