Grated carrots with apple

ABC Detox Drink: Why Apple, Beetroot and Carrot is a Great Combination

Highlights

According to Nutritionist, Lokendra Tomar from the Weight Loss Clinic, New Delhi, «ABC Detox Diet is a body rejuvenation plan, which can be done for one to three days depending upon person to person. There are four major ways to remove toxins from the body: liver will remove fat soluble toxins, kidney will remove water soluble toxins, intestines will remove undigested toxins and the skin will remove metabolic toxins. ABC detox drink help you flush out all these toxins through these organs.» Take notes as we take you through the many benefits of the ABC detox drink.

The Three Musketeers of the ABC Detox Drink

Apple: As the age old saying goes, ‘an apple a day keeps the doctor away’ and it does hold true as an apple is super rich in nutrients including vitamin A, B1, B2, B6, C, E and K, Folate, Niacin, Zinc, Copper, Potassium, Manganese and Phosphorus among others. The dietary fibers found in apple are the most beneficial for your health. It is high on vitamin C that helps build your immune and nervous system. Due to the presence of antioxidants, apples help protect the cells from free radicals.

Beetroot (chukandar): Beetroots are great for your heart and are enriched with nutrients including vitamin A, C, B-complex, iron, potassium, magnesium and copper. They have antioxidants like lycopene and anthocyanins that give this vegetable a deep pink-purple colourc that further helps build our immune system and control the growth of bad cholesterol. According to Mr.Tomar, beetroot provides betalaine which is an anti-inflammatory substance, which helps in protecting our liver. They also contain anti-aging properties. It has soluble fibers that fight the fat stored in our body and help shed those extra kilos.

Carrot: Carrots contain a wide array of nutrients including vitamins such as vitamin A, B1, B2, B3, B6, C, E and K and nutrients such as niacin, folate and pantothenic acid and minerals like phosphorus, calcium, potassium, magnesium and selenium. One of the most important components that make carrots distinct from others is beta-carotene. Our body converts beta-carotene to vitamin A to aid the functioning of the eyes and the immune system. Vitamin A helps in flushing out the toxins from the body and reduces bile and fat from the liver. Interestingly, they also scrape off the plaque and food particles and the minerals in carrots prevent tooth damage.

7 Benefits of the ABC Detox: A Miracle Drink

1. Heart Friendly

_{The numerous nutrients in the drinks help in boosting immunity system}6. Weight LossThe ABC detox drink immensely helps in weight loss as has a low glycemic index and super rich in fibers. It gives you maximum energy with an intake of minimal calories.

Have you tried the ABC detox drink yet? If not, give it a shot and see for yourself.

Источник

Carrot and Apple Muffins

These Carrot and Apple Muffins are sweetened only with fruit. They are perfect for breakfast or as a healthy snack.

If you are looking for an indulgent, sweet muffin then this isn’t the recipe for you. They certainly don’t fall into that category. However, if you are looking for a healthy breakfast or snack idea then these ABC Muffins (A (Apple), B (Banana), C (carrots)) are perfect. They are made up of

• grated apple
• mashed banana
• grated carrot
• apple puree (apple sauce)
• egg
• spelt flour
• almond flour
• milk
• spices (cinnamon & ginger)
• baking soda
• coconut oil

There are so many recipes out there for “healthy sugar-free muffins” only for the ingredient list to contain lots of honey, maple syrup or coconut sugar (eh, not sugar-free then!). I’m sure these recipes taste amazing but they shouldn’t be advertised as sugar-free and often have a very high sugar content (sometimes more than regular muffins.)

Technically these Carrot Apple Muffins aren’t sugar-free either but they are sweetened only with fruit and are great for little ones.

How to Make Carrot and Apple Muffins

Once you have prepared all your ingredients (grated carrots & apples, mashed bananas, chopped nuts), preheated the oven and greased a muffin tray, then making the muffins can be done in four easy steps:

1. Mix the wet ingredients together (milk, egg, apple puree, grated carrot, grated apple, mashed banana, coconut oil) in a large mixing bowl.
2. Mix the dry ingredients (spelt flour, almond flour, cinnamon, ginger, baking soda) together in a separate bowl.
3. Combine the wet and dry ingredients. Add the dry ingredients to the wet and gently stir until just combined.
4. Divide the batter evenly between 12 muffin cups, top with chopped walnuts (optional) and bake for 35 minutes, or until the muffins are golden and a toothpick inserted into a muffin comes out clean.

Top Tips

• Use very ripe bananas – The apple, banana and carrots provide the sweetness. The riper the banana the sweeter the muffin will taste and this recipe works best with really ripe ones
• Be organised – Preheat the oven, prepare your muffin tin, measure your dry and wet ingredients in separate bowls all before combining the wet and dry ingredients. Once the raising agents in the batter are activated, (when the baking powder gets added to the liquid mixture), you need to capitalise on this chemical reaction quickly so that the heat of the oven can set the air bubbles in place.
• Keep an eye on the baking time – Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
• Pump up the sweetness – if you are looking for something a little bit sweeter then why not try adding 1/2 cup of sultanas (soak in boiling water and drain before stirring through the muffin mixture). Alternatively, you could replace 1/4 cup of milk with maple syrup.

Are these Carrot Muffins Suitable for Babies / Toddlers?

Yes! They are great for babies and toddlers for the following reasons…

• Fruit Sweetened – It is recommended that children under two should not consume any added sugar. Most muffin recipes are packed with sugar, maple syrup or honey. These are sweetened with apple, banana, carrots and cinnamon – perfect for little ones.
• Texture – These muffins are very soft and spongy and are a great texture for little ones.
• Veggie Exposure – It is always good for toddlers to see how versatile and delicious vegetables are.

You may wish to…

• Skip the walnuts on top. (If not, make sure to finely chop.)
• Bake in mini muffin trays. Mini muffins are a much more manageable size for little ones and saves you cutting the muffin into pieces.

Storage Instructions

Cool the muffins completely before storing. (Packing them away when they are even a little warm, will result in condensation and soggy or mouldy muffins.)

• Cool on a wire rack. Transfer your muffins to cool.
• Storing at room temperature – Store in an airtight container for 1-2 days.
• Refrigerating – Refrigerating the muffins alters the texture and is not recommended.
• Freezing – If properly frozen, in an airtight container, then the muffins will be good for 2-3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170c /350f until heated through. Alternatively, reheat them in the microwave.

You May Also Like

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

Looking for more healthy kid recipes? Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Источник

Healthy Pumpkin Carrot Apple Muffins

Published: Nov 22, 2015 · Modified: Oct 27, 2021 by Allison · 23 Comments

Healthy Pumpkin Muffins – Tender, lightly spiced pumpkin muffins filled with shredded apples and carrots. Similar to pumpkin bread and carrot cake – but healthier!

Hello, friends! I originally shared this recipe 2 years ago, and I decided to update the pictures and make a few minor tweaks to the recipe itself. As we approach the holiday season and the over indulgence that goes along with it, these healthy muffins are great for those times that you want to make a healthier choice. Thanksgiving breakfast, anyone?

YOU MIGHT ALSO LIKE:

I have Pumpkin Muffins, Apple Muffins, and Carrot Muffins, but this recipe combines the flavors of all three! Check out all the good (and good for you!) ingredients going on inside these Healthy Pumpkin Muffins.

Healthy Pumpkin Muffins

• Pumpkin puree adds moisture, flavor and nutrients.
• Grated carrots blend right in with the pumpkin and make these muffins taste similar to carrot cake.
• Grated apple adds sweetness and fiber.
• Pumpkin pie spice or ground cinnamon add the warm cozy flavors of fall.
• Unsweetened applesauce keeps the muffins moist and allows us to reduce the oil without sacrificing texture.
• Wheat bran, ground flaxseed or oats bump up the nutritional value.
• A combination of all purpose flour and whole wheat flour makes these muffins tender yet sturdy enough to hold the apple and carrots.

If you’re a fan of pumpkin bread or carrot cake, you will love. I found they have similar flavors to both – with a lot less guilt!

These muffins are just barely sweet, but not so sweet that you’ll need to clock extra time at the gym after eating a couple. I give the option of drizzling the muffins with a little cream cheese frosting. My kids love them this way, and let’s be honest….I do too! Choose to add the frosting, or leave it off.

Nibble these Healthy Pumpkin Muffins for breakfast, snack on them throughout the day, or enjoy them as a healthy dessert.

NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM

Healthy Pumpkin Carrot Apple Muffins

Ingredients

Muffins:

• ▢ 1 cup all purpose flour
• ▢ 1 cup white whole wheat flour
• ▢ ¼ cup wheat bran, ground flaxseed or old fashioned oats
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 ½ teaspoons ground cinnamon or pumpkin pie spice
• ▢ ½ cup brown sugar , packed
• ▢ 2 eggs
• ▢ 1 cup pumpkin puree , not pumpkin pie filling
• ▢ ¼ cup melted coconut oil or canola oil
• ▢ ½ cup unsweetened applesauce
• ▢ 1 ½ cups grated carrots , (see note)
• ▢ 1 ½ cups grated apple , (see note)
• ▢ ½ cup raisins or chopped walnuts , optional

Cream Cheese Frosting (optional):

• ▢ 2 ounces reduced fat cream cheese , softened
• ▢ 1 tablespoon unsalted butter , softened
• ▢ ¾ cup powdered sugar
• ▢ ¼ teaspoon vanilla extract
• ▢ 1-2 teaspoons skim milk

Instructions

Frosting:

Notes

Nutrition

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

Reader Interactions

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

October 21, 2013 at 6:04 pm

Sounds like a perfect breakfast for me! Yum!

December 14, 2015 at 8:23 am

Can you post original pumpkin, carrot, apple muffin recipe? Thanks

December 14, 2015 at 12:30 pm

Hi Dalia. I just made a few small changes (the biggest being that I doubled the recipe) Below are the ingredients for the original recipe:
1/2 cup all purpose flour
1/2 cup white whole wheat flour
2 tablespoons wheat bran or ground flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup brown sugar, packed
1 egg
1/2 cup pumpkin puree
2 tablespoons canola oil, vegetable oil or melted coconut oil
1/4 cup milk
3/4 cup grated carrots
3/4 cup grated apples
1/4 cup raisins
Preheat oven to 375°F. Grease 9 muffin cups.
Combine the first 8 ingredients in one bowl. Whisk the brown sugar, egg, pumpkin, oil and milk in another bowl. Stir the flour mixture into the wet ingredients, then fold in the carrots, apples, and raisins. Divide evenly between 9 muffin cups. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. See recipe card for notes and more detailed instructions.

October 14, 2016 at 9:26 am

Hi I was wondering if you could post how to make the pumpkin puree.
Do you bake the pumpkin? Or cut it up and saute? Or maybe it’s boiled? Lol its my first time cooking a pumpkin.
Thanks

October 14, 2016 at 4:19 pm

Hi Amira. I use canned pumpkin puree. I have never made this recipe with fresh pumpkin so I’m not sure if it would change the consistency.

October 14, 2016 at 4:23 pm

Ok,
I found a recipe for pumpkin puree from “the pioneer woman” I will test it out with this recipe and tell you how it goes ^_^

July 26, 2018 at 11:27 am

Could you substitute wheat bran or ground flaxseed with something else like rolled or quick oats? Could you also substitute the wheat flour with all purpose?

July 26, 2018 at 2:33 pm

Yes, you can try swapping the ground flax for quick oats. And yes, you can use all all-purpose flour. This recipe is fairly forgiving, so I would guess that those changes should work. Enjoy!

October 05, 2018 at 11:46 am

I used oat bran instead of wheat bran and it woked great!

September 28, 2018 at 11:51 am

This is a really good recipe! I like it a lot…. If you plan to make it for kids that are not good with texture I would say use a food processor to make the apple and carrot much smaller.

October 03, 2018 at 6:09 pm

Glad you liked it! Thanks for sharing the tip about the food processor.

October 05, 2018 at 11:57 am

I love this recipe–tasty, moist, healthy! And it adapts very easily. Last week I made it with pumpkin, oat bran and whole roasted flax seeds; today I was wondering what to do with a couple of mushy bananas, so I substituted those for the pumpkin and switched out a leftover zucchini for the carrots. Delicious!!

October 07, 2018 at 4:47 pm

That’s great to hear! Thanks for sharing your changes – they sound great!

October 30, 2018 at 11:23 am

I subbed gluten free flour for both flours and they turned out delicious!! Thanks for the recipe!

October 31, 2018 at 10:47 am

Awesome! Thanks for taking the time to comment. 🙂

November 08, 2018 at 5:31 am

Awesome! I was looking for a sugar-free cupcake recipe for my daughter’s 1 year birthday in October, and thought pumpkin would be cool, and found this! Cannot WAIT to try it .

November 09, 2018 at 2:30 pm

October 21, 2019 at 1:53 pm

I tried transforming listen to a gluten free recipe with my gluten-free flour which normally works for most recipes but unfortunately it did not work this time probably because my gluten-free flour wasn’t Hardy enough to absorb all the moisture. No matter how long I bake them it just wouldn’t dry out in the middle almost like they weren’t cooking at all in the middle maybe my apples were too wet I honestly don’t know what happened but I’m very sad because I had high hopes for healthy muffin for my one year old I can’t say it’s a bad recipe because I can’t use gluten flour it’s probably just me the recipe sounds delicious and healthy maybe I’ll try it again when I get some gluten free oats I don’t really know what else to try an awful waste of product though on my part what a bummer so if anyone is reading this don’t try to make it with gluten free flour because it’s not absorbent enough to stand up to the apple and carrot content

October 22, 2019 at 10:08 am

Hi, Michelle. I am sorry to hear that your substitution didn’t work. These are rather dense muffins (from all those mix-ins), I do not think that subbing gluten free oats is going to work, they will be too gummy and heavy. My best suggestion is trying a gluten free 1:1 flour blend and reducing the carrot and apple a bit, since they added too much moisture to your first batch. I still don’t know if that will produce the right result, as I’ve only made this recipe as written.

Thanks for sharing your experience.

April 05, 2020 at 2:16 pm

Very tasty – packed with goodies! We added 1/2 c raisins and 1/2 c walnuts and cut the amount of spice per my mom’s preference. The pumpkin flavor wasn’t as promient as we expected. We think they’ll taste even better tomorrow!

April 07, 2020 at 4:00 pm

I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂

October 25, 2020 at 11:18 am

Excellent recipe! Added more spice than called for. Delicious!

October 26, 2020 at 2:06 pm

I’m glad you enjoyed them! Thanks for taking the time to comment. ?

Источник