Healthy Breakfast

Apple, Carrot and Walnut Muffins (Brain Food)

These moist and sweet Carrot Muffins are a healthy breakfast because they are filled with carrots, apples and walnuts to keep you healthy and energetic for the rest of the

These moist and sweet Carrot Muffins are a healthy breakfast because they are filled with carrots, apples and walnuts to keep you healthy and energetic for the rest of the day. It is so moist and you can feel the crunchy walnuts in every bite. This is also a very good Brain Food, especially for high school students when they are studying. Because carrots, walnuts and olive oil are considered to be one of the best brain foods out there. So try these healthy carrot muffins out and share your comments!

Carrot Muffins

Furthermore, I would like to share some of my suggestions for making carrot muffins. Firstly, I like this muffin very much because it is so easy and simple to make. All you need are two bowls, one for wet ingredients and another for dry ingredients. The two are then combined together and you are done. Secondly, in this recipe, I have used grated apple but you can also use the unsweetened applesauce. Finally, bake it for 20 to 23 mins or until a toothpick inserted in the center of the muffin comes out clean.

Carrot Muffins (Brain Food) 2017-05-17 06:03:19

Serves 12 These moist and sweet carrot muffins are a healthy breakfast as it is filled with carrots, apples and walnuts to keep you healthy and energetic for the rest of the day. kids also like this muffin very much! Print Prep Time 00:20 Cook Time 00:20 Total Time 00:40

Prep Time 00:20 Cook Time 00:20 Total Time 00:40 Dry Ingredients

1&1/3 cup all purpose flour (175 g)
1 tsp baking soda (4 g)
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup roughly chopped walnuts Wet Ingredients
2 large eggs
1/2 cup white sugar (100 g)
2/3 cup vegetable, canola, sunflower or extra virgin olive oil (I used extra virgin olive oil)
1/2 tsp vanilla essence
200 g carrot
1 red apple Instructions
Preheat oven to 180 degrees C. Then line 12 muffin cups pan with paper liners.
Then clean, peel and grate the carrots and apple, keep it aside.
In a wide bowl, whisk together all the ingredients given under 'dry ingredients' until combined.
In another wide bowl, whisk the eggs until lightly beaten.
Then add sugar, oil and vanilla essence, whisk it until slightly thickened.
Then fold the grated apple and carrots.
By using a rubber spatula, fold this mixture into the flour mixture until incorporated.
With the help of ice cream scoop or spoon, fill the 12 muffin cups evenly and bake it for about 20 to 23 mins or until a toothpick inserted into the center of a cupcake comes out clean.
Then remove from the oven, place on a wire rack and let cool completely. By Santhi Therese The Indian Claypot https://theindianclaypot.com/

Apple, Carrot and Walnut Muffins (Brain Food)

Serves 1
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

1&1/3 cup (175 g) all purpose flour
1 tsp (4 g) baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup roughly chopped walnuts
2 large eggs
1/2 cup (100 g) white sugar
2/3 cup (I used extra virgin olive oil) vegetable, canola, sunflower or extra virgin olive oil
1/2 tsp vanilla essence
200 g carrot
1 red apple

Instructions

Preheat oven to 180 degrees C. Then line 12 muffin cups pan with paper liners.
Then clean, peel and grate the carrots and apple, keep it aside.
In a wide bowl, whisk together all the ingredients given under 'dry ingredients' until combined.
In another wide bowl, whisk the eggs until lightly beaten.
Then add sugar, oil and vanilla essence, whisk it until slightly thickened.
Then fold the grated apple and carrots.
By using a rubber spatula, fold this mixture into the flour mixture until incorporated.
With the help of ice cream scoop or spoon, fill the 12 muffin cups evenly and bake it for about 20 to 23 mins or until a toothpick inserted into the center of a cupcake comes out clean.
Then remove from the oven, place on a wire rack and let cool completely.

By Santhi Therese
The Indian Claypot