Lunchbox Muffins

My criteria for a good lunchbox muffin are (1) the muffins aren't too sweet, (2) they contain a good portion of fibre, (3) they include ingredients that I normally have in the pantry. Muffins made with vegetables and wholegrains meet all my requirements, I've modified this carrot and coconut recipe to my preferences and I have a pumpkin one that I'm still working on for next time. I use my Benriner to finely shred the carrot for this recipe, the resulting grated carrot is consistently whispy and is easily distributed though the muffins.

Carrot and Coconut Muffins
Make 12 muffins
Adapted from Comfort: Real Simple Food by Michele Cranston, Mikkel Vang, and Christine Rudolph

280 g wholemeal plain flour
2 1/2 tsp baking powder
150g sugar
1/2 tsp cinnamon
2 eggs
Zest and juice of 1 lemon
200 ml vegetable oil (canola, sunflower, grapeseed)
200 g grated carrot
100 g shredded coconut

Preheat oven to 180°C. Grease or place paper muffin cups into a 12-hole muffin tray.

Put the flour, baking powder, sugar and cinnamon in a large bowl and mix. Add the eggs, zest and lemon juice and oil and stir until smooth. Then mix in the carrot and coconut through.

Spoon mixture into muffin tray and Bake for 25-30 minutes, until muffins have risen and are golden brown. Allow to sit for 5 minutes after removing from the oven before turning the muffins out onto a cooling rack. Pack the muffins into a storage container when they are completely cold.