How to Make Carrot Cake Muffins

Ingredients

• 1 lb (450 g) plain wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• 2 tbsp rapeseed oil
• 1 egg
• 2 egg whites
• 3 tbsp stevia granules
• 2 tsp vanilla extract
• 4¼ oz (120 g) unsweetened apple sauce
• 2¾ fl oz (80 ml) unsweetened almond milk
• 1 lb (450 ml) carrots
• 2¾ oz (80 g) raisins
• 2¼ oz (60 g) walnuts, chopped
• 2¼ oz (60 g) desiccated coconut

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line ten holes in a 12-hole muffin tin with paper cases.
2. Sift together the flour, bicarbonate of soda, baking powder, salt, cinnamon and ginger into a bowl, adding any bran left in the sieve.
3. Beat together the oil, egg, egg whites, stevia granules and vanilla extract in a bowl until creamy, then stir in the apple sauce and almond milk.
4. Peel and grate the carrots, then add to the liquid ingredients with the raisins, walnuts and half the desiccated coconut. Add the flour mixture, stirring until just combined.
5. Divide the mixture between the paper cases. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
6. Leave to cool in the tin until cool enough to handle, then transfer to a wire rack to cool completely. Decorate with the remaining desiccated coconut or wrap in polythene bags and freeze for up to 1 month.