These muffins are a great way to try and boost your kids veggie intake without the battle. Swap nuts for seeds to add them to school lunch boxes.
2 cups wholemeal flour
2 teaspoons baking soda
½ teaspoon salt
½ tablespoon cinnamon
½ teaspoon ginger powder
¾ cup Extra Virgin Olive Oil
½ cup brown sugar
1 cup apple sauce (unsweetened)
¼ cup low fat Greek yoghurt
3 large eggs, room temperature
2 teaspoon vanilla extract
2 cups carrots, finely grated
½ cup dessicated coconut
½ cup sultanas
½ cup walnuts or pepitas for school, chopped
¼ cup oats
Preheat oven to 180 degrees C. Line 2 cupcake trays and sprinkle half the oats across each cup and set aside.
In a medium bowl, sift together wholemeal flour, baking soda, cinnamon, ginger, and salt, set aside.
Combine the brown sugar and oil in a large bowl and mix on medium speed. Mix in the yoghurt and apple sauce until fully combined - about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. Add in the grated carrots, coconut, sultanas, and walnuts or pepitas. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
Bake for 20 minutes or until light to touch.
Adapted from: http://www.littlespicejar.com/super-moist-healthy-carrot-cake-muffins