Carrot Cake Lunchbox Muffins are perfect for school lunches. Nut free, freezer friendly and with added sweetness of apple and carrot.
Carrot Cake Lunchbox Muffins
These are great to make ahead and freeze for school lunches. I also used them for Georgia’s 4th Picnic Birthday Party, perfect for a woodlands theme.
Carrot Cake Muffins
- Yield: 12 1x
Description
Ingredients
- 2 carrots
- 1/2 apple
- 2 eggs
- 80g golden syrup
- 30g brown sugar
- 2 tablespoons milk
- 120g light olive oil
- 200g wholemeal self raising flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granola
Instructions
THERMOMIX METHOD
Pre heat oven to 180°C.
Roughly chop carrot and apple. Place in TM bowl and chop 20 sec / speed 9. Set aside and wipe down bowl.
Add eggs, golden syrup, sugar, milk and olive oil to TM bowl and mix 20 sec / speed 9. Scrape down sides.
Add remaining ingredients along with the carrot and apple. Combine 10 sec / speed 4.
Spoon into muffin tray lined with casings. Sprinkle each muffin with some granola and bake for 20 minutes until golden and cooked through.
THERMOMIX METHOD
Pre heat oven to 180°C.
Roughly chop carrot and apple. Place into a food processor and blitz until finely grated. Set aside.
Place eggs, golden syrup, sugar, milk and olive oil into a large bowl and beat with electric beaters for 2 minutes.
Add remaining ingredients along with the carrot and apple. Mix with a spoon until just combined.
Spoon into muffin tray lined with casings. Sprinkle each muffin with some granola and bake for 20 minutes until golden and cooked through.
Notes
Find my recipe for Homemade Granola here.
These are perfect for freezing and adding to school lunchboxes.
