Name: Wholemeal Carrot Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup Greek yogurt; 1/2 cup olive oil (extra virgin low flavour or any neutral oil); 2 eggs; 1/3 cup brown sugar; 2 tsp vanilla extract; 1 1/2 teaspoons cinnamon; 1 large grated carrot; 2 cups wholemeal self raising flour

Description

Nut free, protein packed these Wholemeal Carrot Muffins are perfect for school lunches.

Ingredients

Scale

1 cup Greek yogurt
1/2 cup olive oil (extra virgin low flavour or any neutral oil)
2 eggs
1/3 cup brown sugar
2 tsp vanilla extract
1 1/2 teaspoons cinnamon
1 large grated carrot
2 cups wholemeal self raising flour

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Instructions

Preheat your oven to 180c and line and grease a medium muffin tin
In a large bowl whisk the yogurt, oil, sugar eggs, vanilla extract and cinnamon together
Mix through the carrot then fold through the flour until just combined
Spoon the mixture evenly between the muffin cups
Bake for around 15 minutes or until cooked through and a skewer inserted into the centre of the muffin comes out clean.