These easy healthy carrot muffins are made with oatmeal, coconut and honey to give you a healthy start to your day and are the best guilt-free Easter snack.
2tbspoil of your choice (coconut, canola, avocado)
1tspvanilla
2tbsphoney (you can use any sweetener/sugar of your choice)
2cupsgrated carrots (approximately 3 large carrots)
1cupcranberries/raisins(optional)
½cupdesiccated coconut
For the cream cheese icing (optional)
1cupcream cheese(at room temperature)
1cupicing sugarsifted
1cuptoasted coconut for topping
Instructions
Pre-heat the oven to 180ºC/350ºF and line a 12-hole muffin pan with paper liners. Lightly spray the liners with non-stick cooking spray as the muffin batter can be sticky and stick to the liners.
To make the batter, blend the oats in a strong food processor/blender until oats are the consistency of flour.
Transfer to a mixing bowl and mix in the baking powder, salt and spices.
In a separate bowl, mash the bananas and mix in the oil, eggs, milk, vanilla and honey.
Pour into the dry ingredients and mix until just combined then fold in the carrots, raisins/cranberries and coconut.
Spoon the batter into the prepared liners and place in the oven.
Bake for 20-25 minutes until a skewer inserted comes out clean. Remove from the oven and allow to cool completely.
If making the icing, beat together the icing sugar and cream cheese until smooth. Spread the icing onto the muffins and top with toasted coconut.