The 5 year old and I are still wrestling with the contents of his lunchbox. He is not brilliant with change, so I’ve kept his lunches simple and included only things I know he will eat. Food for school is after all fuel; there is no point in challenging him too much if he’s not going to eat what I put in the box. There is also a healthy eating policy in school. Not that it makes a huge difference to us as chocolate would be off the menu anyway (it’s kept for treats), but the school does encourage home-baked goods in the lunchbox.
In the normal run of things, many home-baked items will contain a lot of sugar. I’ve a mental image of my 5 year old bouncing off the walls in school if he gets a sugar rush. With the wintery weather approaching I’m also trying to sneak more fruit and veg into his diet. These healthy carrot muffins will do for breakfast, lunch or a snack. They have no processed sugar, are whole-wheat, egg and butter free and you don’t need a stand mixer or weighing scales to make them. In fact, all you need is a tablespoon and a medium sized mixing bowl.
I’m aware that many of my readers are controlling sugar intake in their diet. Each muffin contains 7.5ml of honey. For readers who are on a gluten-free diet I’d suggest you substitute the whole-wheat flour with either polenta (cornmeal) or ground almonds.
These muffins are so tasty that I got a request this morning to make enough for the whole school. I realise they’re not the prettiest item on the planet but if the 5 year old eats them with gusto that’s good enough for me. It’s brilliant to have another healthy option in the lunchbox.
Healthy Carrot Muffins (makes exactly 6)
- 1 large carrot, peeled and coarsely grated
- 3 tablespoons sultanas
- 5 tablespoons coarse wholemeal flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3 tablespoons honey
- 3 tablespoons natural yoghurt
- 2 tablespoons sunflower oil
Preheat a (fan) oven to 160 degrees Celcius and line a muffin tin with 6 muffin cases.
Place all your ingredients in a medium mixing bowl. Stir well until the carrots are well coated with all the ingredients. Divide the mixture between the muffin cases.