Carrot, Banana and Coconut Muffins

These muffins are jam packed full of yummy fruit, veggies and seeds and are also quite filling – the perfect snack to stop any over indulging at your next Christmas party!  This recipe is from ‘Wholefoods for Children’ by Jude Belreau. I am LOVING this book, it is full of great recipes not only for babies and kids, but the big kids too!  This recipe made around 24 muffins, so I stashed half of them in the freezer, and they have defrosted really well.

Please don’t be put off by the list of ingredients, these were really quick and easy to make (with a little helper), and you can always substitute regular flour for spelt flour and cow’s milk for coconut milk if you don’t have any. The original recipe also suggested sultanas, but I prefer currants.

Carrot Banana & Coconut Muffins

130g white spelt flour

165g wholemeal spelt flour

90g rapadura sugar

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

45g desiccated coconut

1 teaspoon quinoa flakes

1/2 cup pecans or walnuts roughly chopped

1/4 cup sunflower seeds roughly ground

1/4 cup pepitas roughly ground

1 banana cut into small pieces

1/2 cup rasins

90g unsalted butter melted and cooled

1 egg

1/2 cup coconut milk

1/2 cup plain yoghurt

1 teaspoon vanilla extract

* Preheat oven to 180 degrees and line muffin tins with cupcake papers

* Place the flours, sugar, baking powered, cinnamon, coconut, quinoa flakes, nuts and seeds into a bowl and whisk together to combine.

* Add the carrot, banana and currants and mix through

* Place the butter, egg, coconut milk, yoghurt and vanilla in a bowl and mix until it has just combined

* Add to the dry ingredients and mix through until just combined. Let the mixture stand for a couple of minutes to absorb some of the liquid, then spoon into muffin pan.

* Bake for approx 20 – 25 minutes until golden on top and cooked through.

Throwback Thursday – Peanut Butter Scrolls

I chose this recipe as I thought it was an odd combination of ingredients and I was curious as to how it would work. My attention was also grabbed by the ‘Economical’ comment next to the recipe heading. They turned out better than expected, and were also a hit with my two biggest critics Scott and Liam.

Please click here for link to metric conversion table

Original Recipe

Original Recipe

Peanut Scrolls

6 oz (1 1/2 teacups) self raising flour

1/4 teaspoon of salt

2 oz butter or margarine

2 tablespoon of sugar

3 tablespoons of milk

Peanut Butter – no amount specified

2 oz raisins

  • Sift flour and salt.
  • Rub in butter and 1 dessertspoon of peanut butter.
  • Add sugar, mix into a firm dough with the milk (I found it easiest to use my hands towards the end)
  • Roll out thinly, between two sheets of baking paper into an oblong shape
  • Spread with peanut butter
Peanut Butter - yum

Peanut Butter – yum

  • Cut raisins into small pieces and sprinkle over
  • Roll up tightly, wrap in glad wrap and put in fridge or freezer until firm
My roll looked a bit dodgy

My roll looked a bit dodgy

  • Cut into thin slices
The dough should be quite firm to cut through

The dough should be quite firm to cut through

  • Place onto greased tray and bake in a moderate over for 10 – 15 minutes (I baked these for 12 minutes on 160 degrees in a fan forced oven).
Enjoy!

Enjoy!