Carrot, apple and sultana muffins (v, lf)

Easy, healthy, made with real ingredients, and delicious!
Adapted from Rosemary Stanton's Healthy Cooking recipe for Carrot Muffins
Makes 10 standard muffins
Original post (with pictures) can be found here


1 cup wholemeal self-raising flour
1/2 cup oats
1/2 tsp baking powder
1 tsp cinnamon
2 tbsp agave (or honey if non-vegan)
Flax or egg replacer to the equivalent of 2 eggs (or 2 eggs if non-vegan)
1/2 cup soy milk
2 tbsp apple sauce
2 small carrots, grated
1 medium apple, grated
1/4 cup sultanas


1. Preheat oven to 180'C fan-forced, and grease and line a muffin tray to fit 10 muffins.
2. Combine the flour, oats, baking powder and cinnamon in a large bowl.
3. Grate the carrots and apple and set aside.
4. Prepare the flax eggs or egg replacer (or eggs) and combine with the agar (or honey), soy milk, and apple sauce.
5. Add the grated carrot and apple to the wet mixture, along with the sultanas.
6. Add the wet mixture to the dry, and mix until just combined.
7. Bake for ~20 minutes (mine took 20, but I would check after 15).