Carrot Cake Muffins

Makes: 12 muffins
Time: 35 minutes
Age: 12+ months

Ingredients:

250g carrots
200g plain flour
150g applesauce
60g raisins 
50g walnuts
2 medium eggs
2 Tbsp sunflower oil
2 tsp baking powder
2 tsp pure vanilla extract
1 ½ tsp cinnamon powder 

Instructions:

• Preheat oven to 180C and line a 12 holes muffin tin with cupcake cases.
• Place the carrots, walnuts raisins in a food processor and pulse until finely grated but not pureed.
• In a large mixing bowl sift together the flour, baking soda and cinnamon and mix well.
• In another bowl, whisk together the eggs, vanilla extract, oil and applesauce.
• Gradually pour the wet ingredients into the flour mixture, stirring until smooth.
• Add the carrots, walnuts and raisins and mix well to combine.
• Divide the batter into each muffin case, only filling ¾.
• Bake in the oven for 20-25 mins.
• Let the muffins cool completely on a wire rack.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• Serve and enjoy!
  
  

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)