Apple Carrot Muffins with Cinnamon Oat Topping

3/4 cup whole wheat pastry flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt


1/4 cup agave syrup

1 egg, lightly beaten

1/4 cup yogurt

1 teaspoon vanilla extract

5 tablespoons canola oil


1/2 cup grated carrots (one medium carrot)

1/2 cup grated apples with skins (one medium apple)

3 tablespoons golden raisins


Topping

2 tablespoons butter (room temperature)

3 tablespoons rolled oats (quick cooking or regular)

2 tablespoons brown sugar

1/2 teaspoon cinnamon


Yields 6 

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Preheat oven to 180C. Grease muffin tin or line with muffin papers.


Combine all dry ingredients and mix well. Set aside. In a separate bowl, combine all wet ingredients. Add dry ingredients to wet mixture and stir until just combined. Gently fold in the grated carrots, apples and raisins.

For the topping, combine all ingredients in a bowl. Using your fingers, rub the butter and the other ingredients together until you get a crumbly mixture.

Fill the muffin batter into the muffin tin. Top each one with a tablespoon of the topping mixture. Bake for about 20-25 minutes. 

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