Carrot and apple muffin puffs

So, about those apples and carrots… they’re laying about in your fridge and you’re not sure how to make them useful. Throwing out food is something that can usually be avoided with a quick addition of a little sweetness, flour, and love ❤

These are dangerously delicious, so don’t go making just one batch! The recipe yields around ten, medium-sized, puffs of pure heaven that will be hot outta that oven.


Using goodies that are probably lying about in your food cupboard, you can have a batch of weekday snacks whipped up in less than an hour. That is, if they last until the morning! The sweet cinnamon smell that wafts through the house is just too good to resist, and and sure inspires the beginnings of Christmas cheer. I must admit I was mortified by the idea of a chilly festive season because Christmas is a Summertime affair in South Africa, spent braaing (bbqing) by the pool with family and friends. But wrapping up warmly to see the pretty lights adorning the streets of Madrid, wondering through Christmas markets sipping on Bailey’s coffee, and spending cosy evenings indoors, feet up with a muffin in one hand and a mug of mulled wine in the other… these could become a few of my favourite things 🙂


The Goodies / Ingredients

1 large egg
1/2 cup brown sugar
1/3 cup vegetable oil – I used olive oil but liquid-state coconut oil or canola can be substituted
1/4 cup Greek yogurt (or sour cream)
2 tsps vanilla extract (I used 6 drops of Dr Oetker’s Aroma de Vainilla)
2 tsps cinnamon
1 cup wholewheat flour
1/2  tsp baking powder
1/2  tsp baking soda
pinch salt
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apple


The Road to Satisfaction / Method

  • Preheat the oven to 180’C.
  • Combine the first 6 ingredients with a fork.
  • Add the flour, baking powders and salt. Mix until just combined.
  • Gently fold in the grated carrot and apple. The mixture will be thick.
  • Drop tablespoons of batter into medium cupcake cases, so they are 3/4 full.
  • Bake for 30-40 minutes, or until a toothpick inserted comes out with no batter (little crumbs are fine).
  • Allow to cool for ten minutes before removing to a wire or wooden rack to cool further, or consume directly 🙂



Grate the carrots and apples roughly – I used a potato peeler!

Recipe adapted from Averie Cooks, who adds  1/2 tsp ground nutmeg which would be a great addition if you have it in the cupboard! I made the muffins without it and they have a yummy, festive taste too.



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