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Carrot and Blueberry Muffins

Carrot and Blueberry Muffins

by Natvia in Recipes

Ingredients

  • 2 eggs
  • 1 cup/250ml/8 oz milk of choice
  • 1/3 cup/80ml/4 oz canola oil
  • 1/3 cup/60g/2 oz Natvia
  • 2 cups/300g/10.5 oz plain flour
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 cups/300g/10.5 oz carrots, grated
  • 1/2 cup/60g/2 oz blueberries
Servings12 muffins

Directions

  1. Preheat oven to 180°C and line a cupcake pan with liners.
  2. Whisk together the milk, eggs, Natvia, and canola oil until well combined.
  3. Add flour, baking powder, and cinnamon and mix until combined.
  4. Add carrots and blueberries and mix until combined.
  5. Divide between cupcake liners and bake for 15-20 minutes until golden brown and a toothpick comes out clean.
Macros for 1 muffin: Calories: 147 Fat: 7g Carb: 18g Fiber: 1.5g Sugar: 2.1g Protein: 3.5g
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Tags: Afternoon Tea blueberry Breakfast carrot Kids Treats Lunch Box Treats muffins

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