This recipe for apple and carrot muffins is perfect for those with a dairy, gluten or nut allergy. They are also sugar-free


Apple puree (makes 250 ml):
4 apples, peeled and cubed
60 ml (1/4 cup) water
10 ml (2 tsp) lemon juice

125 ml (1/2 cup) wholewheat flour
125 ml (1/2 cup) cake flour
7,5 ml (1/2 tbsp) baking powder
5 ml (1 tsp) ground cinnamon
125 ml (1/2 cup) finely grated carrot
125 ml (1/2 cup) coarsely grated apple
125 ml (1/2 cup) prepared apple puree
1 large ripe banana, mashed with a fork
2 eggs, beaten
90 ml (6 tbsp) oil
5 ml (1 tsp) vanilla essence

How to

Apple puree:
Place apples, water and lemon juice in a small pot. Cover with a lid and bring to the boil over medium heat.

Simmer until soft. Drain liquid, but keep it.

Puree with a stick blender until smooth and add some of the cooking liquid, if necessary.

Preheat oven to 180C. Place muffin cups into a muffin pan or lightly grease the pan with oil.

Mix all the dry ingredients together and stir in the grated carrot and apple. Mix the remaining ingredients together.

Stir the liquid ingredients into the dry ingredients to form a smooth batter. Take care not to overmix it. Spoon into muffin cups and bake for 25-30 minutes or until a skewer comes out clean.

Allow to cool on a cooling rack and serve as a snack.


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Recipe provided courtesy of Pharma Dynamics – a leading allergy pharmaceutical company – and created by well-known food consultant, Heleen Meyer. For more information visit