Full of wholesome ingredients like bran, oats, wholegrain flour, carrots & raisins plus as an added bonus they are completely oil-free. Perfect for breakfast, snacks or lunch boxes! Spelt flour gives the best results for these muffins. They work with whole-wheat flour but end up heavier and don't look as nice.

Dry Ingredients
1½ cups spelt flour
1 cup wheat bran
½ cup rolled oats
1/3 cup coconut sugar, most other sugar will work too
1 cup raisins
½ cup chopped walnuts or pecans
2 tablespoons ground flax seed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground nutmeg
Wet Ingredients
1¼ cups milk of choice
1 tablespoon apple cider vinegar, or lemon juice
1 cup grated carrot
½ cup unsweetened apple sauce

1 ½ cups spelt flour 1 cup wheat bran 1/3 cup coconut sugar, most other sugar will work too 1 cup raisins 2 tablespoons ground flax seed 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 ¼ cups milk of choice 1 tablespoon apple cider vinegar, or lemon juice 1 cup grated carrot

Preheat oven to 400°F and prepare muffin pan. Grease or line with liners.
Put all of the dry ingredients in a large bowl and stir together to combine well.
Put all of the wet ingredients into a bowl or jug and stir together.
Add the wet ingredients to the dry ingredients and stir together to combine but don't overmix.
Spoon evenly into the muffins pan. I found a heaping ice-cream scoop to be about the right amount for each hole.
Bake for around 25 minutes until a toothpick inserted comes out clean then cool on a baking rack.