Sugar Free Mini Muffins
Inspired by a recipe Tamara made, I decided to amend it to be suitable for kids lunchboxes. Not only is this recipe super healthy, it doesn't contain any added sugar (apart from the optional dusting of icing sugar I did once baked), and if you use gluten-free oats, this recipe is then gluten-free. Perfect!
Ingredients
- 150 g carrot, grated
- 1 medium banana, mashed
- 40 g oats, blended to powder
- 1 egg
- 10 g chia seed
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 180 degrees celsius.
- Grease the muffin tin with butter or a light cooking spray.
- Mix all ingredients together in a bowl. Using a tablespoon, add spoonfuls into each mini muffin case ensuring an even distribution between all cases.
- Bake in oven for 15 minutes, then check with a toothpick or skewer to see if it comes clean. If not, bake for up to a further 5 minutes.
- Cool and dust with icing sugar (optional).
Notes
- Purple carrots are available in the markets every week and I do love to buy them for their different colour. You can use regular carrots without impacting the taste of these mini muffins.
- If you want to remove a few calories from this recipe, use egg white from 1 egg and omit the yolk. This change doesn't impact on the recipe outcome much but might make you a lot happier when eating these mini muffins!
- The original recipe Tamara used had whey powder for added protein. If you are going to the gym or exercising and need extra protein in your diet, you can make these mini muffins by substituting the 40g oats with 25g oats and 15g whey powder.