Sugar Free Carrot and Apple Breakfast Muffins

The perfect on the go breakfast which can be prepped in advance. These freeze well and will keep for a week in an air tight container.They’re extra yummy warm with butter, especially now the mornings are getting colder.


2 apples
1 carrot
1 cup whole meal flour
1 cup oats
3/4 cup Greek
yoghurt/ soya yoghurt
large free range egg
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp
ground ginger
1/2 tsp vanilla essence


Set oven to 180C

Line with muffins cases or grease a muffin tray /12.

Peel and chop apples and cook up in a heavy based saucepan with two table spoons of water, cinnamon and ginger.

Add grated carrot and leave to soften for ten minutes.

Beat egg and mix with yoghurt and vanilla essence if using.

Add apple, carrot mixture to your wet mixture.

Fold flour into wet mixture combining together.

Bake for approx 20 mins
until a skewer comes out clean and allow to stand for ten minutes before removing.

Serve warm with a large English Breakfast tea, mmm heaven.



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