Carrot Cake Muffins
As promised a healthy version of carrot cake, I have made into muffins as it is much easier to portion size out this way 🙂 Carrots are great for their vitamin A and antioxidant content and are so easy to add to muffins as they have a naturally sweet flavour. These muffins don’t contain much sugar and are kid friendly. Free of gluten, dairy, soy, eggs, nuts and refined sugars. No nasties!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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Ingredients
- 1 1/2 cups chickpea flour
- 2-2 1/2 cups grated carrot approx. 3 carrots
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2` tsp vanilla powder or 1 tsp vanilla essence
- 2 tbsp flaxmeal
- 1/3 cup coconut oil – melted
- 1/3 cup raw honey or rice malt syrup
- 3/4 cup almond, coconut or rice milk
- 1/4 cup water (only if needed to blend)
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius.
- Add all ingredients to a blender. Blend until smooth. Add water if required.
- Pour into muffin cases – will make about 9-10 muffins
- Bake for 30 minutes until skewer comes out clean.
- Eat while warm with a little butter if desired.
Recipe Notes
- Adjust spices to suit your taste buds, ginger or mixed spice also goes nicely 🙂