Carrot and raisin muffins (sugar free)

I’m going sugar free for 40 days of Lent (this is just day two). The trouble is, I love baking and don’t want to miss out on baking with my boy. We love creating sugar free recipes together and I was happy to test out a couple from my all time favourite mum recipe book, The Top 100 Finger Foods for Babies and Toddlers by nutritionist Christine Bailey.

These muffins contain lots of raisins, so they were sure to get the Isaac vote. The recipe also uses pineapple as a sweetener rather than banana, so if you’re not a banana fan then it’s a great alternative. They are also higher in protein than the average muffin and contain no dairy since they’re made with oil, not butter.

Isaac loved mixing the wet ingredients with his floury, carroty mixture. We all got very sticky but had lots of fun in the process.

Verdict? They taste better for a day in a lock tight tub – it brings out the flavours. They work really well for breakfast with a couple of boiled eggs, or with a coffee. They aren’t crumbly like most DIY baby finger foods so make great on the go snacks. We shared them with a few of Isaac’s buddies and they all liked them too!

So here’s the recipe:

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INGREDIENTS:

  • 100ml light olive oil
  • 3 eggs, beaten
  • 115g wholemeal self-raising flour
  • 115g self-raising flour
  • a pinch of cinnamon (I used more)
  • 2 carrots, peeled and grated
  • 4 tbsp raisins (allow more for little fingers)
  • 2 tbsp dessicated coconut
  • 115g tinned, crushed pineapple, drained

Mix together oil and eggs.

In a separate bowl mix all the dry ingredients.

Combine the wet with dry and then add carrots and pineapple. Mix until just combined (muffins can’t take too much mixing).

Spoon mixture into a muffin tin (or loaf tin for speed) and cook for 20 minutes at 180 or GM4.

I also added vanilla extract and think they’d work quite well with walnuts too.

I’d love to know how you get on, do share your pictures and opinions.

 

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