These are the easiest little muffins to make, and especially good for kids. They make the perfect lunchbox snack. You can easily vary the fruit too, we love adding sultanas but you could add chopped dates, currants or frozen blueberries.

To make, you need: 

• 2 eggs
• 1 large carrot, grated – half thick, half fine
• 1/2 cup olive oil
• 1/4 cup coconut sugar
• 1/2 tsp. cardamon
• 1/2 teaspoon nutmeg
• A handful or two of sultanas/raisins
• 1 cup SR wholemeal flour

Method:

Preheat your oven to 180 degrees fan forced.

In a large bowl, add eggs, grated carrot, oil, spices, sultanas and sugar and mix well. Then add your flour and fold in until all combined.

Spoon mixture into a mini muffin tin. Bake for 10-12 mins. Muffins will be ready when they are golden (and when they bounce back up when pressed slightly).

Allow to cool before removing from your tin. These are so lovely on their own or spread with butter, cream cheese or even nut butter. They freeze well too.