🍰 Moist Apple and Carrot Muffins

Name: Moist Apple and Carrot Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Apple; 150 g Carrots; 1 tsp Lemon juice; 125 g Whole wheat flour; 50 g fine oat flakes; 1 Pinch Salt; 2 tsp Baking powder; 1 tsp Baking soda; 2 Eggs; 60 g Demerara sugar; 60 ml Rapeseed oil; 50 ml Buttermilk

135 kcal · 30 min · 4 servings

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Ingredients

1 Apple
150 g Carrots
1 tsp Lemon juice
125 g Whole wheat flour
50 g fine oat flakes
1 Pinch Salt
2 tsp Baking powder
1 tsp Baking soda
2 Eggs
60 g Demerara sugar
60 ml Rapeseed oil
50 ml Buttermilk

Instructions

1. Wash the apple and the carrot thoroughly.
2. Grate the apple and the carrot finely.
3. Add the lemon juice to the grated fruit and vegetable mixture.
4. Mix the flour with the oat flakes, a pinch of salt, baking powder, and baking soda in a bowl.
5. Beat the eggs together with the sugar until creamy using a mixer.
6. Stir the oil into the egg mixture.
7. Add the flour mixture and the buttermilk to the egg mixture alternately.
8. Stir everything until a thick batter forms.
9. Gently fold the apple and carrot mixture into the batter.
10. Line a muffin tin with paper liners.
11. Distribute the batter evenly among the liners.
12. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
13. Bake the muffins for about 25 to 30 minutes.
14. Let the muffins cool down briefly in the tin.
15. Remove the muffins from the liners.
16. Let the muffins cool down completely.

Nutrition per serving

kcal: 135
Protein: 3 g · Fett/Fat: 6 g · Carbs: 17 g