Apple & carrot muffins

Today the sun is shining and we have already been out for a ramble in the woods and plan to pitch up in the park again this afternoon. This means I need a bag full of food to maintain energy for climbing, running and scooting.  


Toddlers can be pretty specific at times. When it comes to eating it’s not just flavours we have to consider, sometimes the look, smell or texture can be just the thing to stop a little one from eating something. Arthur has a particular dislike for grated things. A whole apple is great, slices of apple are tasty, but grated apple…hell no. So this morning we whipped up some tasty muffins to go with fresh carrot and apple purée in order to avoid the texture of sneaky grated ingredients. They worked a treat and will sustain us out on our adventures. 

Apple and carrot muffins 


  • 1/4 cup coconut flour
  • 1/4 cup ground oats 
  • 1/4 cup desiccated coconut 
  • 1 tsp baking powder 
  • 1 tsp vanilla extract 
  • 1/4 cup coconut oil (melted) 
  • 1/4 cup runny honey 
  • 2 large eggs 
  • 1/4 cup grated apple
  • 1/4 cup grated carrot 
  • 1 tbsp. water
  • 1/4 cup raisins


Preheat oven to 180/gas 4 

Line a muffin tin with 6 cup cake cases 

In a large mixing bowl combine the coconut flour, ground oats, desiccated coconut and baking powder.

Use a hand blender to whizz the coconut oil, honey, carrot, Apple, vanilla and water into a smooth purée. 

Add the purée to the dry ingredients along with the eggs and whisk together thoroughly. 

Stir in the raisins. 

Spoon into the paper cases and bake for 25 minutes. 

Cool on a wire rack then serve as they are or if your feeling fancy dollop a bit of 100% fruit spread  on to them and sprinkle with desiccated coconut.