Smitten® Apples and Carrot Muffins

INGREDIENTS

  • 1 ¾ cups wholemeal self-raising flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup grated Smitten® apple
  • 1 cup grated carrot
  • ⅓ cup melted coconut oil
  • ⅓ cup rice malt syrup
  • ¼ cup nut milk or soy milk
  • 2 eggs
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract

METHOD

  • Preheat oven to 180 degrees Celsius
  • Prepare your muffin tray – use muffin wraps or spray a muffin tray with coconut oil cooking spray
  • In a large mixing bowl, combine the dry ingredients and stir well
  • Add the grated Smitten® apple and carrot. Stir to combine
  • In a separate bowl, combine the coconut oil and rice malt syrup and stir with a whisk
  • To the oil mixture, add the milk and eggs, beat well. Then add yoghurt and vanilla and whisk together to combine
  • Add the wet ingredients to the dry and fold with a spatula. Stir well until combined
  • Spread mixture between 8-10 muffin wraps
  • Bake for 20 minutes or until a fork comes clean after piercing and testing muffins

Credit: Katherine Beresford | Kbsugarfree.com.au

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