INGREDIENTS (Makes 12)
- 180g wholewheat flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1.5 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 120g carrots, finely grated (about 2 medium carrots)
- 120ml milk of choice
- 135g maple syrup
- 85g apple sauce (about 1 apple’s worth)
- 1 egg
- 2 tbsp olive oil
- 1 tsp vanilla extract
Optional add-ins:
- 50g raisins
- A few handful of chopped nuts
- Shredded coconut
Icing:
- 60g icing sugar
- 1 tbsp cream cheese (or vegan alternative)
- ½ tsp vanilla
METHOD
- Preheat the oven to 180 degrees C and line a muffin tin with muffin cases
- Mix all of the dry ingredients together in a medium bowl
- In a separate larger bowl, whisk together all of the wet ingredients.
- Add the dry flour mixture into the wet and mix until just combined. Don’t overmix!
- Fold in any extras (nuts, raisins etc.)
- Dollop even amounts of mixture into the liners and then bake in the oven for 18-20 minutes until golden brown and a toothpick comes out clean.
- Meanwhile, mix together the ingredients for the icing until smooth
- Leave the muffins to cool and then top with icing if desired
