If you crave a quick and healthy breakfast or snack on the run, then these wholesome muffins hit the spot in every way. They are packed with fiber and quality ingredients and are the perfect portable meal if you need some quick nourishment.
I love to make them when I know I’ve got a busy week in front of me. They last for about five days when stored in the fridge, and marry perfectly with an almond milk latte. The addition of a generous amount of grated carrot and apple helps to keep them delicate and moist, while the walnuts add a crunch and a boost of omega-3s.
You don’t need to fuss when making these muffins, as they are the sort of throw-in-the-bowl and mix with your hands type of treat that takes around 10 minutes to whip up.
This recipe is from my cookbook Healthy Baking.
Carrots are a good source of beta-carotene, which can convert to vitamin A in the body. Apples contain a fiber known as pectin, which supports healthy digestion.
They keep well in the fridge for around four days and are also delicious served with a dollop of Greek style yogurt. Almond milk can be used in place of orange juice in this recipe.