Apple carrot muffins (vegan)

When I saw Kari's apple carrot muffins recently I had all the ingredients and was determined to make them.  It took me longer than I intended.  So the apples sat in the fruit bowl sagging from neglect and the fridge remained full of carrots.  Then I had a window of opportunity between an appointment and taking Sylvia to swimming.  It was tight.  I literally took them out of the oven and rushed out the door (only to find that the pool was closed). 

When we returned home I found that leaving barely cooked muffins in the tin does make for soggy bottoms.  Once I returned them to the oven for 10 minutes I found they were really lovely.  Sylvia took a dislike to the carrot so I swore I will try these with parsnip.  E just was not keen.  Quite a few went into the freezer.

I can vouch that having some of these muffins in the freezer is comforting when you find that the kombucha has been finished by your daughter.  They are not pretty or decadent.  But they are on the healthier end of the muffin spectrum, vegan (if that matters) and taste good: fruity but not too sweet.

I am sending these muffins to Baking Crumbs, a collection of lots of baking blog posts.

More apple baking from Green Gourmet Giraffe:
Apple cider cake
Apple date and chia seed muffins (v)
Apple slice
Apple and white chocolate blondies
Beetroot, apple and walnut scones (v)
Cranberry, apple and butterscotch muffins

Apple Carrot Muffins
Adapted from Bite Sized Thoughts
Makes 12

1-1/2 cups plain flour
1/2 cup rolled oats
3 tsp baking powder
1 tsp mixed spice
3 apples (or 3/4 cup applesauce)
1 tbsp maple syrup
1/4 cup oil
1-1/2 cups grated carrots
3/4 cup soy milk
1/2 cup dried cranberries

Peel and slice apple.  Stew in a small saucepan with a few spoons of water and a squeeze of lemon if you have it.  When apple is pulpy, mash with a potato masher.  Mine was still a little chunky.  It should make about 3/4 cup of apples but if it is under, top up with some maple syrup.

Mix ingredients (including stewed apples or applesauce) together and bake in a 12 cup muffin tray at 180 C for 20-25 minutes.  Cool on a wire rack.

NOTES: I used half wholemeal and half white flour.  As they don't have much sugar they will not last long but freeze well.

On the stereo:
Just the Beginning: Grace Vandewaal