Packing lunch for the kids seems to a bit daunting sometimes. Especially towards the end of the year.
You know this is about the time that you have made anything and everything possible for lunch and you are officially out of ideas. 😉
It seems a bit challenging to pack a well balanced lunchbox, but with these healthy carrot and sweet potato muffins you can tick all the right boxes. What a clever way to sneak some vegetables into your kids lunch boxes.
The combination of sweet potato and carrots really goes well together. With just a hint of cinnamon and topped off with some flaked almonds these muffins looks just as delicious as what they taste.
A little tip. Before baking these muffins, top them off with flaked almonds and drizzle with honey. The honey and almonds bakes to a caramelly topping ontop of the muffins. It is just so tasty!!
For the mixed dried fruit you can play around with any flavor your family enjoys. For these muffins I used a mixture of dried apples, mangos, pineapple and peaches. I then snip them up really small before adding them into the dough. You could also replace the dried fruit with raisins or even cranberries.
This recipe makes around 24 muffins. And they also store very well in an airtight container for 4 days. Feel free to freeze the baked muffins. Simply seal the muffins in a freezable container or in freezer bags. They will last for three months in the freezer.
When you would like to eat them, simply just remove from the freezer and allow to defrost.
Carrot and Sweet potato Muffins
Makes 24 Muffins
Ingredients
300g Carrots, grated
3 Banana, Medium sized and mashed
300g Sweet potato, grated
6 eggs, large
45ml cottage cheese, smooth
15ml Honey
60 ml Brown sugar
250g Cake flour, Sifted
7.5ml Baking powder
80 – 100g of mixed dried fruit, chopped fine
5ml Cinnamon, grounded
To Decorate:
80g Flaked almonds
Honey to drizzle
Directions
Preheat the oven to 180ËšC
Grease 2 X 12 hole muffin pans. Line each hole with a cupcake holder, and set aside.
In a large bowl combine the grated carrots, sweet potatoes, mashed banana & eggs. Mix until well combined.
Once mixed in, add the cottage cheese, honey, Brown sugar, flour, baking powder, dried fruit and mix well.
Fill each cupcake holder to 1/3 full. Before baking add some flaked almonds to each muffin and drizzle with honey.
Bake muffins for 30 – 35 minutes or until baked.
Allow the muffins to cool in the pans for 5 minutes before transferring them to a cooling rack.
Once the muffins are completely cooled off transfer them to an airtight container.
Enjoy!
Hungry for more?
