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Easter Carrot Muffins

Easter is all about rabbits, rabbits eat carrots so carrot muffins are seasonal (aren’t they). This is probably the best free-from bake together with my healthy banana cake. I was surprised by how moist and perfectly sweet they were. Are these the flaounas of the future? (Just kidding, nothing can substitute those.

I added pineapple in half as I wasn’t sure of the outcome but the ones with both pineapple and carrots were quite exotic.

Ingredients
1 1/2 cup whole wheat flour (or your choice of whole grain flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup vegetable oil (any will do)
1 cup grated carrots
1/3 cup Melanthi Blossom & Conifer honey
1/2 cup pineapple tidbits

a few chocolate chips to add on top just to make kids ask for more 🙂

Method
1. Mix together flour, baking soda, salt, cinnamon, and nutmeg.
2. In a separate larger bowl, mix together wet ingredients. Gently stir in dry ingredients.
3. Pour in greased muffin tins.
4. Bake at 180C for about 20 min or until done

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