Healthy Carrot Muffins

Moist and tender carrot muffins, naturally sweetened and fat-free!

Prep Time: 20

Cook Time: 25

Total Time: 45

Makes: 6 muffins

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Ingredients

1/2 cup + 1/8 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon powder
1/2 cup rolled oats
1 egg
1/4 cup plain yoghurt
3 to 4 tbsps honey
2 tbsps milk
1/8 cup coconut sugar
1/2 cup grated carrot

Instructions

Preheat the oven to 175 C and place liners in 6 muffin moulds, or grease them very well.
In a bow, sift the flour, baking powder, baking soda and cinnamon. Stir in the oats.
In a mixing bow, whisk the egg until frothy, then stir in the yoghurt, honey and milk.
Add the sugar and mix well. Pour this mixture into the flour mixture and fold gently to combine.
Finally, fold in the carrots. The batter will be fairly thin, so you can add a tablespoon more flour, but remember that oats absorb a lot of moisture and so you need that much liquid.
Divide the batter equally among the muffin moulds and bake for 20 minutes, plus an additional 3 to 5 minutes if you'd like the tops browner. A toothpick poked in the center should come out clean.
Allow the muffins to cool for 10 minutes before removing them from the moulds (be extra gentle if you didn't use muffin liners). Eat warm! I prefer to store them in the fridge after day one. If you live in a cool place, they will keep at room temperature in an airtight tin for 3 to 4 days. Happy eating!

Notes

*You can replace half the flour with wholewheat, but the texture will be denser. I haven't tried this recipe with any other kind of flour.

*Without the egg, these muffins will not be as tender and will be denser. You could add a little more milk instead, but the end result will be different. I've heard flax eggs work as substitutes, let me know if you try them!

*For a sweeter muffin, use brown sugar, but the recipe will no longer be naturally sweetened.

*You can use maple syrup and non-dairy milk if you prefer.