What children want is not healthy, what mothers offer is not yummy. This is no longer true. After baking these carrot and walnut muffins, our understanding of “healthy” and “delicious” has changed.
When the spring comes, it becomes more difficult to keep a four-year-old boy inside. With his unlimited energy, he drags mom and dad to parks and playgrounds. Most of the time right after breakfast, sometimes he can wait until lunch. Since we spend four or five hours outside, in both cases we have to skip a meal at home.
If you let a four year old boy spend 4-5 hours outside, he suddenly realizes that he’s starving and this time drags you to fast food restaurant, gulps all the fatty and unhealthy food in less than 15 minutes. Kids remind me of Taz while eating those salty chips with mayo and ketchup.
My tip for you is to keep giving him something whenever you see him running around you. If you have to skip a meal at home, you don’t have to end up in a mall to feed your kid with tasteless pizza or burgers. You can spend a little time both to provide some delicious energy for your kid and have something healthy.
Eggs, carrot and walnut! These are the musts of a brainy and healthy future for your kid. If he resists eating them separately, why not give them in a cupcake! This is the story of how you can make a healthy and delicious cupcake. They are also easy to eat no matter how dirty your kid’s hands are. I love those colorful cups, my kid likes too.
If you want to make these carrot and walnut muffins recipe healthier, you can use olive oil instead of sunflower oil, or if your kid is allergic to walnut, you can use hazelnut or almond.
Healthy and yummy muffins for your kid. A great combination of apple, carrot and cinnamon flavours.
45 minPrep Time
45 minTotal Time
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Ingredients
- 2 eggs
- ¾ cup sugar
- 1 cup grated carrot
- ½ cup walnut (coarsely ground)
- ½ cup sunflower oil
- 1 ¼ cup flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 lemon’s skin
Instructions
- Grate a few carrots until it fills a cup
- Grate the skin of a mid-size lemon
- Coarsely grind ½ cup of walnut
- Mix the eggs and sugar for 5 minutes (until you see the bubbles)
- Add oil and mix for 15 seconds
- Add flour, baking powder and cinnamon (using a sifter)
- Mix for 15 seconds
- Add grated lemon skin and walnut
- Mix for 5 minutes
- Pour into cups
- Bake for 20 minutes at 340F
- Turn off the oven
- Keep the cakes in oven for 5 more minutes
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