My lovely friend Samantha shared this picture of her healthy energy muffins that she made, they looked so good topped with lots of nuts, my mouth watered. Sam is very kindly sharing her recipe with us all today.
This is a filling and satisfying snack to have between meals or before a workout.
- 3/4 cups caster sugar
- 1 cup self-raising flour
- 1 cup self-raising wholemeal flour
- 2 teaspoons ground cinnamon
- 1 cup dates
- 2 cups carrot, grated
- 1 cup apple, grated
- 1 cup desiccated coconut
- 1 cup walnuts, chopped
- 3 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, extra, chopped
- Preheat oven to 180°C and line.
- This batch makes 18 regular muffins, line muffin pans with cases or use 12 regular muffin pan + 12 mini muffin pan.
- Sift sugar, flour, cinnamon and powder into a large bowl.
- Then add dates, carrot, apple, coconut and walnuts.
- Add eggs, oil and vanilla and mix to combine, do not overmix.
- Divide mixture evenly into muffin tins, sprinkle with extra walnuts.
- Bake mini muffins for 8-12 minutes and regular muffins for 18-22 minutes or until golden.
By Kat – The Organised Housewife
BANANA AND OATBRAN MUFFINS – A healthy after school snack for the kids or leave out the nuts (if not permitted at your school) and add to the kid’s school lunchbox. View recipe here.
Banana and Date Muffins – I have made quite a few variations of banana muffins over the years, with weetbix or chocolate chips, but have to say this recipe is rather healthy and I would prefer it than the choc chip variety. View Recipe Here.
Zucchini Chocolate Brownies – Sneaking in the zucchini makes this brownie rich, moist and ooh so yummy. Your kids won’t even realise this brownie is a little healthy too! Read more.