Description
Healthy Wholemeal Carrot Muffins naturally sweetened with maple syrup, packed with delicious carrots and perfectly spiced – your kids will love these muffins in their lunch box! This one bowl, freezer-friendly muffin recipe is so easy, healthy, and delicious!
Ingredients
Scale
- 1 cup (250 ml) yoghurt
- 3/4 cup (180 ml) lightly flavoured olive oil (or cold pressed macadamia nut oil)
- 2 eggs
- 1/2 cup (125 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 cups (250 grams) plain wholemeal flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon ginger, ground
- 3 medium carrots (approx. 2 cups), grated
Instructions
- Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with muffin papers.
- Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine.
- Add the flour, baking powder, cinnamon, nutmeg and ginger and mix until just combined. Do not over mix.
- Gently fold through the carrot.
- Use a 1/4 measuring cup to ladle the batter into the prepared tin.
- Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American