Carrot Cake Muffins

Carrot cake is renown for sounding healthy but actually being laden with sugar…but not these ones! They have less sugar than your average recipe and instead use finely grated coconut to provide the necessary sweetness

Ingredients:

1,5 Cups finely grated carrot

1 cup Flour, sifted

½ Cup brown sugar

½ Cup finely shredded coconut

½ teaspoon bicarbonate of soda

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 medium, very ripe, banana, mashed

½ cup canola oil

2 eggs

Method:

Mix all the dry ingredients together in a large bowl.

Mix all the wet ingredients together, then mix the wet mixture into the dry mixture.

Fill 12 muffin tins to ¾ full (this mixture doesn’t rise very much).

Mix some cinnamon and sugar together and sprinkle the tops with the mixture.

Bake for 25 minutes at 180°C.