Eggless Carrot Muffins

With an accidental click of an Ocado button, this week we managed to buy three bags of carrots rather than three carrots. I've therefore been on a mission to use them all up before they turn into a bag of orange mush, at the bottom of the fridge. 

These eggless carrot breakfast muffins are delicious, moist and freeze well. There is quite a lot of goodness packed into them so when Chiquita is being extra fussy, I know these will get her appetite back, without me feeling guilty about it!

You will need...

Ingredients (for approx 18 muffins): 

• 200g wholewheat self-raising flour
• 85g oats
• 110g dark brown sugar 
• 1 tbsp baking powder
• 60ml Vegetable Oil
• 250ml milk
• 2 big tbsp's of natural yoghurt
• 3 peeled and grated medium carrots
• A generous handful of desiccated coconut

Step One: 

Put the flour, oats, sugar, coconut and baking powder into a big bowl and mix together. I always sieve the flour first as I don't have an electric whisk. 

Away, chubby fingers!

Step Two: 

Add in the vegetable oil, milk, yoghurt and carrot and stir until they are all very well blended. If it still looks dry, add some extra milk. They don't rise too much in the oven so some more liquid won't hurt. 

Step Three: 

Scoop the mixture into some cupcake liners, then sprinkle some coconut onto the top. 

Step Four:

Shove them in the oven at 180 degrees for twenty minutes. During this time, do the washing up, hoover the house, put away the washing and change a nappy one handed.

Step Five: 

Take them out of the oven, leave them on a plate to cool for about five minutes then shove at least 3 in your mouth before the kids get their sticky little fingers on them!