Seeing as Bake off starts this week I thought I’d try making some healthier bakes. These carrot & raisin cupcakes have no refined sugar and no butter. They had a mixed response (I think they tasted a little like bread & butter pudding myself!) The kids had no complaints!! Have a go and see what you think…

Ingredients-

225g Carrots

80g Raisins

200g Plain flour

1/2 tsp Bicarbonate of soda

1 1/2 tsp Baking powder

250g plain Yoghurt (Greek is even better)

1/2 tsp Ground ginger

1 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1/4 tsp Salt

125g Maple syrup

1 tsp Vanilla essence

75g Coconut oil

2 Eggs

Grate the carrots

In a large bowl sieve in the flour, cinnamon, nutmeg, ginger, salt, bicarbonate of soda and baking powder. Mix together

In a small bowl roll the raisins in a tablespoon of flour to stop them sticking together

Add the carrots and raisins to the dry ingredients and mix together

In a medium bowl put the melted coconut oil

Add the maple syrup and vanilla essence and whisk together

Add the eggs and whisk again

Add the yoghurt and whisk again

Pour the mixture into the large bowl and mix together with a spoon

Spoon the mixture into cupcake cases (I made 24 little ones but I’d probably do 16-18 larger ones if I did it again.

Bake in a pre-heated oven at 180 degrees for around 15-18mins. Cool on a wire rack- eat!