Healthy carrot muffins
My healthy carrot muffins will go down a treat with anyone looking for a delicious, filling bake that is low in refined sugar. They’re packed full of nutritious ingredients and suitable for vegans.
Ingredients
- 250 g carrots grated
- 125 g sultanas
- 100 ml sunflower oil olive works as well
- 1 tablespoon chia seeds optional
- 15 g pumpkin or sunflower seeds chopped
- 125 ml maple syrup
- 250 g spelt flour or use plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 4 tablespoons milk I used oat milk
Instructions
- Preheat the oven to 160°C (fan)/180°C/gas mark 4.
- Line a muffin tin with 12 paper muffin cases and set aside.
- Mix the 250g grated carrot, 125g sultanas, 100ml sunflower oil, 1 tablespoon chia seeds (if using), 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
- Sift 250g spelt flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg together and fold into the carrot mixture.
- Finally stir through 4 tablespoons milk. You'll have quite a sticky mixture.
- Spoon the mixture into each of the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
- Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 241kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 56mgPotassium: 187mgFiber: 4gSugar: 14gVitamin A: 3492IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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