Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Yield: 9-10 muffins
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))

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

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)

IMG_20170615_120237_494_20170617132652026

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 🙂

Good 4 You Nutrition

Nutrition advice, shop & recipes

Carrot Cake Muffins