About this recipe:These muffins are packed with everything except the kitchen sink. They are incredibly moist, spiced with cinnamon and nutmeg and dotted with courgettes, carrots, pecans and raisins.
Serves: 24 muffins
200g plain flour
90g wholemeal flour
70g oat flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
125ml vegetable oil
125g unsweetened apple sauce
250g natural yoghurt
200g caster sugar
2 teaspoons vanilla extract
125g grated courgettes
135g grated carrots
60g chopped pecans
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Lightly grease two 12-hole muffin tins.
In a bowl, sieve together the plain flour, wholemeal flour, oat flour, salt, baking powder, bicarbonate of soda, cinnamon and nutmeg.
In a separate bowl, beat together eggs, vegetable oil, apple sauce, yoghurt, sugar, honey and vanilla. Mix the flour mixture into the egg mixture.
Fold in the courgettes, carrots, pecans and raisins. Divide into the prepared muffin tins. Bake 18 to 20 minutes in the preheated oven, until a skewer inserted in the centre of a muffin comes out clean.
Cool 10 minutes before transferring to wire racks to cool completely.
Can be made placing oats into a food processor and blitzing until finely ground.