Carrot & Cinnamon Muffins

A softly spiced, nourishing muffin that comes together with ease — warm, wholesome, and grounding for the quieter rhythm of November.

• 1¼ cups whole wheat flour
• 2 Tbsp bran
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ⅛ tsp salt
• ⅓ cup yoghurt
• ⅓ cup oil
• 2 large eggs
• ½ cup honey
• 2 cups finely grated carrots (about 4–5 medium carrots)

1. Preheat the oven to 180°C.
2. In a large bowl, mix together the flour, bran, cinnamon, baking powder, and salt.
3. In a separate bowl, combine the yoghurt, oil, eggs, honey, and grated carrots.
4. Fold the wet mixture into the dry ingredients until just combined – do not overmix.
5. Spoon the batter into greased muffin tins.
6. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.