Baked Carrot Cake Muffins
Ingredients
- 1 3/4 cups wholemeal 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 or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Toppings
- 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. Whisk together
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 for 25 minutes, or till the muffins are golden brown and a knife inserted into a muffin comes out clean
