Sugar Free Carrot & Prune Muffins

Sugar Free Carrot & Prune Muffins

Makes 12

6 oz. (170g) pitted prunes

2 tbsp. ground flaxseed + 5 tbsp. water

7. 4 oz. (210g) whole wheat flour

1½ tsp. baking powder

½ tsp. baking soda

1 tsp. ground cinnamon

3.9 oz. (110g) grated carrots

1 tsp. vanilla extract

4.2 oz. (120g) applesauce, unsweetened

4.2 oz. (120g) vegan natural yogurt

5 tbsp. olive oil

What you need to do

Preheat the oven to 425°F (220°C). Grease a muffin tin with nonstick cooking spray or cupcake liners.

Soak the prunes in hot water for 10 minutes, then drain and finely chop.

Make a flaxseed egg by combining the ground flaxseed and water in a bowl and setting aside for 5 minutes.

In a medium bowl, combine the whole wheat flour, baking powder, baking soda, and cinnamon, stir to combine. Add the grated carrots and prunes and toss to coat.

Add the vanilla extract, applesauce, yogurt and olive oil to the bowl with the flaxseed egg and pour into the flour mixture and stir until just combined.

Fill each muffin cup ⅔ full with the batter. Place the tin into the hot oven to bake for 15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Remove the tray from the oven and set the muffins onto a wire rack to cool before serving. Leftover muffins can be stored in an airtight container on the countertop for 2-3 days.