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Something you should serve…. carrot, coconut and raisin muffins

A couple of nights ago, I had a sudden urge to make muffins – at midnight, of all hours (lol).  Carrot was to be the key ingredient because I had tons to get through and whatever I made, they needed to be healthy-ish.  A quick Google search later and I came across this lovely recipe from Little Spice Jar.  These carrot cake muffins are ridiculously easy to make – and you’re bound to have alot of the ingredients in your cupboard already.  I was surprised by the addition of coconut (which is why I changed the title), but it makes them very flavoursome.  I also took out the nuts and only used wholemeal flour, rather than a mix with plain.  Finally, I changed the measurements so I ended up with 6 muffins and a cake loaf.  If I had an extra loaf tin, I’d probably have yielded 12.  Check out my remixed recipe below:

 

Ingredients
  • 150 g whole wheat flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 42 g coconut oil
  • 87 g brown sugar, packed
  • 60 ml apple sauce
  • 30 ml greek yogurt
  • 2 medium eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 carrots, finely shredded
  • 87 g shredded sweetened coconut
  • 50 g raisins
  • A handful of oats

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Method

  1. Preheat oven to 175 degrees C. Line cupcake baking pan with cupcake cases, sprinkle half the oats on the cases and set aside. If you’re also using a loaf tin, grease it with a bit of coconut oil.
  2. In a medium bowl, sift together whole wheat flour, baking soda, cinnamon, ginger, and salt. Set aside.
  3. In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined – about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots, shredded coconut and raisins. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
  5. Bake for 20 – 23 minutes or until a tooth pick inserted in the centre comes out clean or with just a few crumbs.

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