Carrot & Cinnamon Muffins

Want a healthy and delicious cake? Try these almost sugar-free treats perfect for runners, cyclists and even dieters too


Makes 9-12

75ml olive oil

2 eggs

1 orange, zest and all juice

2 tsp freshly ground cinnamon

250g plain flour

1 tsp bicarbonate of soda & 1 baking powder

1 mug of grated carrot

Handful of raisins

Sliced almonds or crushed nuts

Optional 50g of sugar

Heat oven to 180C. Brush the inside of a 12 hole muffin tin with oil and dust with flour or use baking cups.

Whisk olive oil, eggs, orange juice and zest (add sugar here too if  you want a bit of sweetness).

Fold in flour, bicarb and baking soda. Then stir in carrots (you can also use courgettes or squash) and raisins and the cinnamon (the cinnamon adds natural sweetness so add according to taste). Divide between cups, top with nuts and bake for around 20-25 minutes or until a skewer inserted comes away clean.