Healthy Carrot Muffins. Full of wholesome ingredients like bran, oats, wholegrain flour, carrots & sultanas plus as an added bonus they are completely oil-free. Perfect for breakfast, snacks or lunch boxes!
300 mls / 1¼cupsmilk of choice, i used unsweetened milk. Bear in mind that sweetened milk will make the muffins sweeter
1tablespoonapple cider vinegar, or lemon juice
110 g / 1cupgrated carrot , if you have a food processor use the grating disc to grate them in seconds
125 g / ½cupunsweetened apple sauce
Preheat oven to 400°F and prepare muffin pan. Grease or line with liners.
Put all of the dry ingredients in a large bowl and stir together to combine well.
Put all of the wet ingredients into a bowl or jug and stir together.
Add the wet ingredients to the dry ingredients and stir together to combine but don't overmix.
Spoon evenly into the muffins pan. I found a heaping ice-cream scoop to be about the right amount for each hole.
Bake for around 25 minutes until a toothpick inserted comes out clean then cool on a baking rack.
Spelt flour give the best results for these muffins. They work with whole-wheat flour but end up heavier and don't look as nice.________________________________________________________DID YOU MAKE THIS RECIPE? If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan________________________________________________________Calories are calculated without walnuts as they are optional.