July 9, 2018


2 cups flour

1 cup rolled oats

2 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

3/4 cup light brown sugar

1 cup grated granny smith apple, around one large

1 cup grated carrot, around 2-3 medium carrots

2 large eggs

1 tsp vanilla

1/2 cup liquid skimmed milk

1/2 cup vegetable oil


Preheat oven to 180 degrees C 

Line a cupcake tin with cupcake papers

Combine: flour, oats, baking powder, bicarb, cinnamon and sugar in a bowl 

Add in the grated carrot and apple and stir until they are coated in flour.

Beat: eggs, vanilla, milk and vegetable oil in another bowl 

Pour wet ingredients over the dry ingredients and mix with a spoon until there are no lumps of flour left. Don’t beat or be tempted to keep mixing, otherwise you may end up with rubbery muffins.

Divide the mixture between the  muffin holes and fill equally 

Bake  for 12- 15 minutes, until risen and lightly golden (insert a  skewer into the center, when it comes out clean it means they’re done) 

Allow to cool before serving!

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