With Ramadan almost coming to an end, the whole family has started to get a little bored of soups, hearty dishes and extra sugary desserts. Having a few uneaten fruits laying around, I decided to switch gears with an untraditional Ramadan dessert that my husband ate before my toddler got a chance to try them. Packed with fruits and carrots, these cupcakes are super moist, airy and delicious!
Prep time: 15 minutes
Baking time: Approximately 45 minutes (or until a toothpick comes out clean)
Servings: Makes about 6 muffins
2 cups of peeled and cored apples + carrots
1 mashed banana
1⁄2 teaspoon vanilla
1⁄4 cup vegetable oil
1 cup all-purpose flour (I suggest replacing this with finely ground oatmeal)
2/3 cup sugar
1 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon cinnamon
Step 1: Preheat oven to 180 degrees C.
Step 2: Chop up the peeled apple, banana and carrots in a blender until smooth
Step 3: Combine all the wet ingredients in large bowl and mix well.
Step 4: Combine dry ingredients in a separate bowl and mix well.
Step 5: Add dry to wet ingredients and mix thoroughly.
Step 6: Pour into an UNgreased muffin tin
Step 7: Bake for 45 minutes or until a toothpick comes out clean.