Carrot, Walnut and Olive Oil Muffins

CARROT CAKE MUFFINS ANYONE?

Who doesn't love a good carrot cake recipe?! Carrot cake themed food is one of my favourites as I love that warming taste of cinnamon and love it, when you can add a sneaky veggie into your snacks! These muffins use extra virgin olive oil instead of butter which increases your intake of healthy fats. I also make them with a wholemeal spelt flour to increase fibre intake throughout the day. These muffins can easily be made vegan by swapping the eggs for a flax egg - so perfect for all dietary needs!

If you make this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat ! I'd love to see your creations!

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Serves: 12. Preparation Time: 15 minutes. Cooking Time: 15 minutes

INGREDIENTS

• 1 and 3/4 cup wholemeal spelt flour (can also use plain or wholemeal flour)

• 1 and 1/2 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp salt

• 2 cups grated carrot

• 1/2 cup olive oil

• 1/3 cup honey/maple syrup

• 2 eggs (or flax eggs - mix together 2 tbsp milled flaxseed and 5 tbsp water and allow to sit for 5 minutes)

• 1 tsp vanilla essence

• 1/2 cup sultanas

• 1/3 cup chopped walnuts

• For Topping: 12 walnut halves and a sprinkle of light brown/demerara sugar

METHOD

1. Preheat your oven to 180C and line a muffin tray with 12 muffin cases.

2. In a bowl, mix together your dry ingredients (flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt).

3. Then add in your wet ingredients (grated carrot, olive oil, honey/maple syrup, eggs, vanilla essence). Note: If using flax eggs, carefully fold them in at the end (after step 4).

4. Fold in your sultanas and walnuts to the mixture.

5. Divide your mixture between the 12 cupcake cases and top each one with a walnut half and a sprinkle of sugar.

6. Bake for 15-18 minutes (or until a skewer comes out clean from the centre of the muffin).

7. Leave to cool for 10 minutes before enjoying!

Happy Baking!

Ruth xxx