Mini Muesli Muffins

These muffins combine the goodness of apples, carrots, sultanas and pecan nuts – all of which supply some fibre, vitamins and other nutrients. Choose a good oil, such as light olive oil, to ensure your family receives the more healthy monounsaturated fats. Grated carrot is the perfect filler. Use it to bulk up tomato pasta sauces, soups, casseroles and cake/muffin mixes. You’ll be amazed – fussy eaters won’t know the difference or detect the extra vegie. Choose natural muesli in preference to toasted muesli. Although delicious, toasted mueslis can often have a fat and sugar content similar to sweet biscuits.Great for lunch boxes, mini muesli muffins can be frozen and just added to the lunch box.

 

ingredients

Preparation
15
minutes
  • 1 1/2 cups natural muesli
  • 1 cup wholemeal flour
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 1 cup firmly packed grated carrot
  • 1 large green apple, grated
  • 1/2 cup sultanas
  • 1/2 cup pecan nuts
  • 2 eggs, lightly beaten
  • 1/3 cup oil
  • 1 cup soy or dairy milk

how to

Cooking
25
minutes
  1.  Place muesli, sifted flour, baking powder, sugar, carrot, apple, sultanas and pecans into a large bowl.
  2.  Combine eggs, oil and milk. Add liquid ingredients to dry ingredients and mix gently until just combined.
  3.  Spoon mixture into lightly greased 3 x 12 hole mini muffin tin or 1 x 12 hole regular muffin tin.
  4. Bake in a moderately hot oven (190C) for 25 minutes for the mini muffins and 30 minutes for the regular sized muffins.

     

per serve

Serves
36
people

    380 kilojoules (90 calories), Protein 2g, Total Fat 4g, Saturated Fat <1g, Carbohydrate 11g, Total Sugars 5.6g, Sodium 30mg, Potassium 90mg, Calcium 10mg, Iron 0.4mg, Fibre 1g.

     

Mini Muesli Muffins
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