These muffins are a bit of a triumph given that I’m not a big fan of either carrot cake or raisins. They are truly delicious – moist, moreish and actually very healthy. They’re made with a mix of wholemeal and plain flour, two large grated carrots, a tin of crushed pineapple and 100g raisins. I also substituted the 100g sugar for 75g Sweet Freedom fruit syrup. I’ve been making them ever since the kids were toddlers, as it’s a recipe from Annabel Karmel’s Baby & Toddler book, and my kids still love them even though they are way beyond toddlers now. It’s a chance to eat cake for breakfast – what’s not to love?!
As it’s not my recipe, you’ll have to click here to find out how to make them.
But I can tell you that I’ve carb-counted them! A batch of 12 makes them 26g carbs each. (Total for the recipe is 310g carbs). Drop me a line and let me know what you think below.