They know the boundaries, so they never ask for anything too outlandish, but they appreciate being asked just the same.

Now I can take it a step further as I have the pleasure of actually creating recipes with my 12yr old food-loving son. And because he understands the balance of nourishment and taste, the upside to this little collaborative approach is that the food is more likely to be eaten rather than return home! Unsurprisingly, muffins are hot on their list of regular items.

Muffins are always a delicious treat, but it’s still a good idea to mix them up for variety.

I always try to make my muffins as nutritious as possible, so in this recipe I added the sunflower seeds, carrots and apples to the staples, which include the best quality eggs, butter, flour, sugar and coconut I can find and don’t they just make the perfect healthy lunchbox snack too!

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

White Spelt flour
Wholemeal spelt flour
Coconut sugar
Sunflower seeds
Baking powder
Cinnamon
Salt
Desiccated coconut
Milk
Vanilla powder

Print

APPLE AND CARROT MUFFINS

Ingredients

• 1 cup spelt flour
• 1 cup wholemeal spelt flour
• 1/2 cup coconut sugar
• 1/2 cup sunflower seeds roughly or finely ground
• 2.5 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup desiccated coconut
• 1 large granny smith apple peeled and grated
• 1 medium carrot grated
• 2 cups milk
• 100 grams butter melted and slightly cooled
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 175 degrees.
• Butter a 12 hole muffin tray.
• Mix flour, sugar, baking powder, desiccated coconut, cinnamon, sunflower seeds and salt in a large bowl.
• Whisk together the eggs, butter, milk and vanilla and add to the flour mixture along with the grated carrot and apple and gently mix through.
• Spoon the batter into the muffin tray until 3/4 full and bake for approx 20 mins or when skewer comes out clean.
• Enjoy and share the recipe with your friends!

Here’s a little information on the benefits of each ingredient:

Sunflower seeds

High in Vitamin E, magnesium and cancer-fighting selenium, anti-inflammatory, mineral-rich (great for bones), great for nerves and skin.

Carrots

Protect against heart disease and cancer, high in anti-oxidants and vitamins (A, K, C and calcium).

Apples

Packed full of disease fighting vitamins (C & B-complex), and a rich source of antioxidants, minerals flavanoids and dietary fibre.

Eggs

Go for pasture-raised or organic. High in Omega 3’s, Vitamin D, choline and selenium.

Butter

Full of vitamins (A, E, D & K), lauric acid, anti-oxidants anti-cancer properties.

Coconut

Contains minerals, supports brain function, increases feelings of satisfaction and fullness, healthy fat, high in fibre.

If you make this recipe please do take photos and send them to me.If you share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

If you liked this recipe you may also like these other delicious muffin recipes – Date & Cinnamon Muffins and Savoury Cheese Muffins.

Bren x

As outlined in my Big Batch Bircher Muesli post, Swiss nutritionist, Dr. Bircher-Brenner was the inventor of Bircher Muesli and believed that the raw, natural ingredients were essential to health and healing. The grated apple in the muesli, for example, is choc-full of awesome vitamins and minerals, not to mention adding some chopped seasonally fresh fruit on top for a nutritious sensation! I’m not overselling it, you’ll see …

The deliciously sweet and chewy dates kind of melt into the mixture overnight. They are easily digested and contain lots of fibre and nutritional goodness which protect our eyes, skin and mucus membranes, and from certain types of cancer. The crunchy walnuts soften in the mixture overnight, and add a lovely subtle texture to the bircher once soaked.

In a nutshell (pun intended), the Omega 3s found in walnuts help us in all sorts of ways, such as protecting against heart disease and cancer, and even mental illness.

Bircher is a perfect way to start the day, makes a great snack, and is perfect for the kids to take to school.

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled Oats
Walnuts
Medjool Dates
Cinnamon

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other breakfast recipes you might like are Brenda’s Breaky Balls and My Favourite Homemade Granola.

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From measuring out and mixing up the batter, to pouring just the right amount into the machine. Watching for when it starts steaming which means it’s time to check if the waffle has gone golden brown and ready to eat!

Our waffle machine makes a gorgeous big flower which can be broken into seperate  little hearts (any leftover hearts I put in their lunch boxes the next day topped with a bit of seed butter and raw honey)

The toppings are similar to pancakes – maple syrup, berries, banana, or whatever fruit is in season. I like mine with a big dollop of yogurt too. Yum!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Ingredients:

Serves 4

1.5 cups spelt flour

¼ cup coconut flour

2 tsp baking powder

1 large apple, grated

1 tablespoon of honey or coconut sugar

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla

1 cup milk

2 eggs

2 tablespoons of melted butter

Preparation:

Combine flour, baking powder, sugar, salt and spices in a bowl and set aside

Combine milk, egg, butter, apple and vanilla and add to dry ingredients

Blend well until moistened and adjust thickness to your liking by adding more milk or water (we like them thin and on the crispy side)

Drop ¼ to 1/3 cup batter into centre of heated waffle iron and distribute it around the iron with a spatula

Cook for approx 3 minutes or longer if you like them darker

If it removes easily from iron then it is ready

ful life tip:

If you don’t have any coconut flour replace with spelt or buckwheat flour

Apple and spices can be omitted for a more basic batter

Or experiment by replacing apple with 2 ripe bananas and some pumpkin spice

Have a flavourful day!

Bren x

Simply pop all the ingredients on the stove while you get the kids lunchboxes ready for school. Within 15 minutes you have a delicious, creamy & comforting porridge that will have the kids’ spoons licked and their tummies full to start the day!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

(Serves 4)

Ingredients:

3 cups of leftover brown or white rice

3 cups of milk, I choose raw milk, but almond, rice or coconut all work well

1 cup of water

1 dash of cinnamon

1 – 2 tablespoon’s of honey or ¼ cup of coconut sugar to taste

¼ tsp of vanilla extract or half a vanilla bean, split

¼ cup of raisins (optional)

Chopped or sliced fruit in season,

Nuts & seeds

Toasted coconut flakes

Preparation:

Combine the rice, milk, cinnamon & vanilla in a saucepan and bring to a boil.

Then reduce heat to a low simmer for approx 15 mins.

Check consistency half way through and add more liquid if needed

Serve in bowls topped with seasonal sliced fruit, nuts and seeds, toasted coconut flakes or home-made granola. A dollop of yoghurt and an extra shake of cinnamon won’t go astray either.

ful life bites:

Although brown rice is more nutrient-dense, there isstill nutritional value in white rice. It contains protein, carbohydrates, iron, and some B vitamins.

Enjoy!

Bren x