Prep time 10 mins Cooking time 30-35 mins Makes 12 1½ cups finely grated carrots 250ml apple sauce ½ cup cranberries ½ cup yogurt 4 tbsp olive oil 2/ cup (160ml) sugar 2/3 cup (160ml) coconut 53tbsp seed mix 2 cups gluten-free flour mix 2 tsp bicarbonate of soda 2 tsp ground cinnamon Butter and honey, to serve Preheat the oven to 180°C. Mix together carrots, apple sauce, cranberries, yogurt and oil. Set aside. Mix sugar, coconut, seed mix, flour mix, bicarbonate of soda and cinnamon in a separate bowl, and add some salt. Add to the carrot mixture and mix. Divide among 12 medium-size muffin tins and bake for 30-35 minutes or until done. Serve with butter and honey.