Working with the wonderful wholefoods company Indigo Herbs, I’ve created a special Easter-themed recipe that also happens to be vegan, gluten-free, dairy-free and contains no refined sugar – a nice break from all that chocolate and just as delicious 😉 These muffins are a twist on the classic carrot cake and are packed full of grated carrots, raisins, walnuts and spices. Enjoy as a snack, dessert or even for breakfast – they are healthy enough!

Find the recipe over on the Indigo Herbs website!