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Smitten® Apples and Carrot Muffins

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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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