Monday, 11 June 2012

Carrot & Apple Crumble Muffins - Oh My!

What is not to love about the smell of freshly baked muffins wafting through the air on a cold, grey, wintery Melbourne day? Mmmm…..

I try to make DH (darling husband) at least one batch of muffins, a cake or a slice each week for him to take to work. Sometimes I find it difficult to do during the week, so I use the opportunity of using Sunday when he is home to get organised with my baking and meal preparation for the week. We are fortunate that today was a public holiday in Australia to celebrate the Queens Birthday, so I had an extra baking day – yay!!

Today I tried and adapted a reader’s recipe from the “That’s Life Reader Recipes book 8” and these muffins were so easy and fabulous that I had to share it with you. I seem to have been riding a ‘chocolate high’ since Easter (yes I know, month’s ago now!), so these were a sweet treat without the guilt and only contain around 1.4grams of fat.

Now if you have a fabulous Thermomix it will really take the work out of grating and making the crumble for you, so I will give you those instructions as well.

You’ll need:

Makes approx 12 large or 20 smaller/patty sized muffins

Muffin Base: 
  • 1 ½ Cups of Self Raising Flour
  • 1 Cup Rolled Oats
  • ¾ Cup brown sugar (or you could use Rapadura)
  • 1 Tbs Mixed spice
  • 1 Green apple grated
  • 1 Carrot grated
  • 1 Cup Vanilla Yoghurt (I used Jalna Vanilla & Honey – yummo!)
  • 1/3 Cup Vegetable Oil (or you could use Macadamia Oil too)
  • 1 Egg, lightly beaten 

Crumble Topping
  • 2 Tbs Plain Flour
  • ¼ Tsp Mixed Spice
  • 1/3 Cup Rolled Oats
  • 1Tbs Brown Sugar (or you could use Rapadura)
  • 2 Tbs Coconut 

  1. Preheat oven to 180 degrees (160 degrees if using fan forced). Lightly grease muffin pans, or simply line with muffin cases (I personally find this so much easier and much easier for washing up!)
  2. Sift self raising flour in to large bowl and add oats, sugar, mixed spice, grated apple and carrot. If you have a Thermomix, I simply popped the carrot chopped in to 3rds and an apple quartered and zapped on speed 5 for around 15 seconds until all grated
  3. Pour in yoghurt, oil and beaten egg and stir until combined (do not overmix)
  4. Spoon mixture in to prepared tin or patty cases
  5. Prepare crumble by mixing flour and mixed spice in bowl
  6. Rub in butter to make a crumbly mixture
  7. Add oats, coconut and sugar, stir to combine
  8. Now if you have a Thermomix, you just pop all of the crumble ingredients in the bowl and zap on speed 6 for 5-7 seconds – simple!
  9. Sprinkle each muffin with crumble topping
  10. Bake for approx 20 minutes, or until golden brown
Handy Tips/Tricks:
  • When cool you can dust with icing sugar, but these are so tasty I found I did not need to! 
  • I actually made extra crumble topping, steamed some granny smith apples and made some apple crumble for later on in the week.

I hope that you enjoy these as much as I did, would love your feedback.

What’s was cooking in your kitchen today?

Delicious for a Wintery Day with a Cuppa, enjoy!


  1. I just discovered your page (and have just made peanut butter choc chip cookies at 7.30am on a Saturday (I think I might be sick) and I had just a few questions

    1. How to you keep your DH's muffins fresh?
    2. what is and where do I get a Termomix?

    <3 Laura

  2. Making these with ny 11 year old daughter now, sound awesome. There didn't seem to be a quantity of butter for the crumble mix. I had a guess at about 2 teaspoons. Will let you know how we go!


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