Naturally Sweet Carrot Cake Muffins

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Makes: 10-12 muffins • Prep Time: 10 Min • Bake Time: 20-25 Min

I N G R E D I E N T S

• 1 cup finely grated carrot (about 2 medium carrots)

• 1 cup oat flour

• ½ cup wholemeal self-raising flour (or plain + 1 tsp baking powder)

• 2 eggs

• 1 ripe banana (mashed)

• ¼ cup melted coconut oil

• ¼ cup milk (dairy or non-dairy)

• 1 tsp vanilla paste

• 1 tsp cinnamon

• ½ tsp nutmeg (optional)

• ½ tsp ground ginger (optional)

• ¼ cup sultanas

D I R E C T I O N S

1. Preheat oven to 180°C (350°F) and line a muffin tray with cases.

2. In a large bowl, whisk together mashed banana, eggs, and oil. Add milk and stir.

3. Mix in grated carrot.

4. Fold through oat flour, wholemeal flour, cinnamon, nutmeg, ginger, and sultanas until just combined.

5. Spoon mixture evenly into muffin cases.

6. Bake for 15–20 minutes (mini) or 20–25 minutes (regular) until golden and a skewer comes out clean.

7. Cool before serving. Great warm or at room temp.

N o t e :

Store in an airtight container for up to 3 days, or freeze for up to 1 month.

Perfect for lunchboxes and afternoon snacks