Carrot, Coconut, & Walnut Muffins
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Serves: 12
Prep: 5 minutes
Cook: 25 minutes
Ingredients
2 eggs
120 g olive oil (½ cup)
250 g milk (1 cup)
90 g Natvia (½ cup)
330 self-raising wholemeal flour (3 cups)
2 tablespoon ground cinnamon
25 g grated carrot (1/2 cup)
20 g desiccated coconut (¼ cup)
1 handful walnuts, roughly chopped
Method
- Combine wet ingredients and whisk until smooth
- In a separate bowl add the dry ingredients and stir to combine.
- Stir the wet through the dry until just combined.
- Dollop into greased and lined muffin tray
- Bake for 20-25 minutes until a skewer inserted comes out clean.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 27.2g | 3.1g | 12.8g | 1000 | 240 | 80g |
