These muffins are amazing!
Moist in texture, but so filling, and perfect in the school lunch boxes, or as an afternoon snack to pick you up and keep you going 🙂
And best of all they’re made using whole meal flour and honey instead of refined sugars.
They also freeze really well for around 3 months, so can be pulled out the night before you need them.
Give them a go and let me know what you think.
Ingredients
1 ½ cups wholemeal flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
1/3 cup melted honey
1 egg lightly whisked
1/3 cup rice bran oil
½ cup unsweetened greek yogurt
1 tsp vanilla essence
1 ½ cups grated carrot
½ cup raisins
225g tin of crushed pineapple, juice drained
Method
Preheat oven to 200 degrees.
Grease a 12-hole muffin pan, or line with patty liners.
In a medium bowl, sift all the dry ingredients.
In a separate bowl, whisk together the honey, egg, oil, yogurt and vanilla essence.
Add the carrot, raisins and crushed pineapple to the wet ingredients and combine.
Next add the wet ingredients to the dry ingredients and fold lightly until flour is just moistened.
Divide mixture evenly between the 12 muffin holes, and cook for approximately 15 minutes, or until a skewer inserted into the middle of the muffin comes out clean.
Leave to cool in tins for 10 minutes before freezing.
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