Healthy Carrot Cake Muffins
, 40 min, Makes 12 muffins
Wholesome oat-based muffins blended with apples and maple syrup, studded with shredded carrots and raisins.
| prepPreheat oven to 350°F / 175°C | ||
| 180 g diced apples, skin on | Blend apples through salt until smooth | Bake 350°F / 175°C, 28–30 min until set |
| 2 large eggs | ||
| 160 g old-fashioned rolled oats | ||
| 60 ml olive oil | ||
| 120 ml pure maple syrup | ||
| 1 teaspoon baking soda | ||
| 1 teaspoon baking powder | ||
| 1 teaspoon vanilla | ||
| 1 1/2 teaspoons cinnamon | ||
| 1/2 teaspoon ginger | ||
| 1/4 teaspoon nutmeg | ||
| 1/4 teaspoon kosher salt | ||
| 200 g shredded carrots (large grate) | Rest 5 min, fold in carrots & raisins | |
| 75 g raisins | ||
| rolled oats (for topping) | Divide batter among 12 muffin cups, top with oats | |
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