Super Healthy Carrot Cake Muffins
Ingredients
- 125g flour* (self-raising gluten-free flour or all-purpose/plain flour + 1 tsp baking powder)
- 8 tbsp lemonade or fizzy water
- 4 tbsp powdered sweetener or sugar
- 1/2 tsp ground cinnamon
- 1/2 small carrot, grated
- Small handful of sultanas
- Vanilla yogurt* with a pinch of cinnamon for drizzling
- Optional extra: Chopped walnuts
Preparation
Preheat the oven to 180°C/350°F/gas mark 4.
In a bowl, combine all the ingredients and mix with a spoon until well combined and sticky.
Divide the mixture into 5 cupcake cases.
Bake for 18 minutes. To check if they are cooked, insert a knife into a muffin, and if it comes out clean, they are done.
Drizzle the muffins with vanilla yogurt and a sprinkle of cinnamon. Optionally, top with chopped walnuts.
