Carrot & Courgette Muffins

Makes 10

For the muffins:

120g grated courgette (about 1 medium courgette)

60g grated carrot (about 1 medium carrot)

60g grated apple (about 1 apple)

100ml honey

100ml oil of choice (I use melted coconut oil)

160g flour (I use 80g plain & 80g wholemeal)

50g rolled oats

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon & nutmeg (optional)

Pinch of salt

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Optional healthy-ish cream cheese icing:

2 tbsp low fat cream cheese

1 tbsp greek yogurt

2 - 3 tbsp icing sugar

Squeeze of lemon

 

  • Preheat the oven to 160 celsius and line a muffin tray with 10 muffin cases.

  • Mix the honey and oil in a large mixing bowl until incorporated and then beat in the eggs.

  • Tip in the grated fruit & veg and mix well using a wooden spoon.

  • Sieve the flour, baking powder, baking soda, salt and spices into the bowl, and tip in the oats. Mix up with the wooden spoon to form a thick batter!

  • Fill the muffin cases about two thirds full and bake in middle of the oven for 20 - 22 minutes.

  • Leave to cool completely - I know it’s hard but they’re honestly better after a few hours!

  • They’re delicious on their own but if you want a sweet topping then whip up the icing by beating the cream cheese and yogurt together with a squeeze of lemon juice, and then add the icing sugar one spoonful at a time until you get the consistency you’re after!

  • This is a healthier icing so it’s a little lighter thinner than a typical frosting but if you use full fat cream cheese and or butter instead of yogurt then you’ll get a thicker richer icing!

  • If you stick with the healthy version sometimes it helps to leave it in the fridge for 20 minutes or so to set a little before you spread it!