Full of wholesome ingredients like bran, oats, wholegrain flour, carrots & sultanas 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 ½ cup coconut sugar , most other sugar will work too 1 cup raisins , or sultanas ½ cup chopped walnuts , OPTIONAL - omit to make nut-free. Pecans are a great substitute for walnuts 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 , i used unsweetened milk. Bear in mind that sweetened milk will make the muffins sweeter 1 tablespoon apple cider vinegar , or lemon juice 1 cup grated carrot , if you have a food processor use the grating disc to grate them in seconds ½ cup unsweetened apple sauce

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.