Carrot & Walnut Healthy Muffins

Carrot & Walnut Healthy Muffins

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Max has gone absolutely mad for these and keeps shouting “CAKE!!” at me for more. 💓

These muffins are great for the whole family. They are packed with grated carrots, walnuts and raisins. They have lots of texture, yet they’re still light and fluffy.

They are prefect for a breakfast idea or a healthy snack for your little ones (or yourself with a brew). 

Makes between 12-18 muffins or 24 mini muffins

Ingredients:

> 1 3/4 cups of whole wheat flour
> 1 1/2 teaspoons baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 1 teaspoon cinnamon
> 1/2 teaspoon ginger
> 1/4 teaspoon nutmeg
> 1 1/2 cups of grated carrot (2-3 medium carrots)
> 1/2 cup of chopped walnuts
> 1/2 cup raisins (tossed in 1 teaspoon of flour)
> 1/3 cup rapeseed oil or olive oil
> 1/2 cup of maple syrup or honey (age 1+ for honey)
> 1 cup greek yogurt
> Chia seeds to sprinkle (Optional)

Method:

> Preheat oven to 200 degrees celsius. Grease your muffin tray if not silicone. I used a mini loaf silicone tray.

> In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.

> In another bowl, combine the oil and maple syrup/honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and mix well. 

> Pour the wet ingredients into the dry and mix with a big spoon. Divide the batter evenly between the muffin cups. Sprinkle each muffin with a few chia seeds (Optional) 

> Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

I used walnuts in the recipe, but you could use any nuts really. If any of your family has an allergy you can just leave them out.

Alleries - Nuts, dairy, egg.

Martha Oh My!

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