Enjoy with a cup of tea of coffee.
- 1 ¾ cups wholemeal flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots
- ½ cup roughly chopped walnuts
- ½ cup raisins
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup
- 2 eggs
- 1 cup plain Greek yoghurt
- 1 teaspoon vanilla extract
Preheat oven to 2oo C. Spray a 12 hole muffin tin with cooking spray.
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, small 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 a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yoghurt and vanilla and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.