These Carrot, Banana and Coconut muffins are jam packed full of yummy fruit, veggies and seeds and are also quite filling – the perfect snack to stop any over indulging at your next Christmas party! This recipe is from ‘Wholefoods for Children’ by Jude Belreau. I am LOVING this book, it is full of great recipes not only for babies and kids, but the big kids too! This recipe made around 24 muffins, so I stashed half of them in the freezer, and they have defrosted really well.
Please don’t be put off by the list of ingredients, these were really quick and easy to make (with a little helper), and you can always substitute regular flour for spelt flour and cow’s milk for coconut milk if you don’t have any. The original recipe also suggested sultanas, but I prefer currants.
Carrot, Banana and Coconut Muffins
- 130 g white spelt flour
- 165 g wholemeal spelt flour
- 90 g rapadura sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 45 g desiccated coconut
- 1 teaspoon quinoa flakes
- 1/2 cup pecans or walnuts roughly chopped
- 1/4 cup sunflower seeds roughly ground
- 1/4 cup pepitas roughly ground
- 1 banana cut into small pieces
- 1 carrot grated
- 1/2 cup rasins
- 90 g unsalted butter melted and cooled
- 1 egg
- 1/2 cup coconut milk
- 1/2 cup plain yoghurt
- 1 teaspoon vanilla extract
- Preheat oven to 180 degrees and line 18 muffin tins with cupcake papers
- Place the flours, sugar, baking powered, cinnamon, coconut, quinoa flakes, nuts and seeds into a bowl and whisk together to combine.
- Add the carrot, banana and currants and mix through
- Place the butter, egg, coconut milk, yoghurt and vanilla in a bowl and mix until it has just combined
- Add to the dry ingredients and mix through until just combined. Let the mixture stand for a couple of minutes to absorb some of the liquid, then spoon into muffin pan.
- Bake for approx 20 - 25 minutes until golden on top and cooked through.