Spiced Carrot Cake Muffins
Ingredients
- 1 3/4 cups whole grain or plain flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 cups peeled and coarsely grated carrots (2-3 large carrots)
- 1/2 cup chopped walnuts
- 1/3 cup raisins coated in 1 tsp flour
- 1/3 cup extra virgin olive oil
- 1/3 cup maple syrup
- 2 large eggs, room temperature
- 1 cup plain full fat Greek yogurt
- 2 tsp vanilla extract
- Rolled oats and extra chopped walnuts to sprinkle on top
Preparation
Preheat oven to 180C and line your muffin tray with cases
Put a sieve over a large bowl, and sieve in the flour, baking powder, cinnamon, ginger, bicarbonate of soda, salt and ginger. Mix.
In another bowl, combine the oil and maple syrup and whisk well. Add the eggs, yogurt and vanilla and whisk well.
Pour the wet ingredients into the dry and mix with a spatula till just combined. Don’t overmix.
Add the grated carrots, chopped walnuts and floured raisins and stir to combine.
Sprinkle the top with the oats, extra walnuts and sugar.
Bake in the centre of the oven for 30-35 minutes, or till the muffins are golden brown and a knife inserted into a muffin comes out clean. Enjoy.
