Carrot Cake Muffins Snack Print this recipe Details Serves: 12Number of ingredients: 11To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 713Calories: 170Protein: 3.2gFat: 8.9gSaturated Fat: 1.3gCarbohydrates: 18.1gCarbohydrates per 100g: 25gFibre: 2.9gSodium: 198mgPotassium: 169mg Ingredients 1 cup wholemeal self-raising flour 1/3 cup rolled oats 1 tsp bicarbonate of soda 1 tsp cinnamon 2 eggs 2 large ripe bananas, well mashed 2 tsp low GI honey or pure maple syrup 1/3 extra virgin olive oil 2 medium carrots, grated ½ cup chopped prunes or blueberries ¼ cup walnuts Method Preheat oven to 180C and grease a 12-cup muffin tin. Dry mixture: Sift together flour, oats, bicarbonate of soda and cinnamon in a bowl. Wet mixture: In a separate bowl, whisk together eggs then add banana, honey, and olive oil. Create a well in the centre of dry ingredients and pour in wet mixture. Stir to combine. Stir in carrots, prunes (or blueberries) and walnuts. Add one tsp of hot water if the mixture becomes too dry. Spoon batter into prepared muffin tin and bake for 15 minutes (or until cooked).
