Carrot and Muesli Muffins

1. Preheat the oven to 180C and place muffin papers into a large muffin tin.
2. In a bowl combine flour, muesli, carrot, sugar and cinnamon.
3. Lightly whisk the eggs, add the oil and pour into the flour mix. Mix with a wooden spoon until well combined.
4. Spoon evenly into the muffin tins. Place into the oven and bake for 15 minutes. Insert a skewer into the middle of one of the muffins and if it comes out clean the muffins are ready. Rest in the tin for 5 minutes, then transfer to a cooling rack.

Can be eaten warm or cool. Refrigerate in an airtight container if not eating same day, or freeze for up to 1 month, and remove from freezer to thaw when ready to eat.