I have been dreaming about these muffins.
I can’t tell you the last time I made carrot cake!
That’s a lie – I can. It was back in February, for my gent’s birthday. February! Shocking.
So I’m sure you can sympathise with my extreme carrot-cake cravings. They’ve been hanging around pretty persistently for a couple of months now, so this recipe is one that I’ve drafted and re-drafted before I eventually got around to getting messy in the kitchen.
I finally cracked this week! It’s getting chillier by the day, and that’s all the excuse I need for some autumnal-themed baking.
I like to make cupcakes or muffins rather than a real cake if it’s just for us (read…me). It means you don’t have mess around with icing, which means the time from oven to belly is significantly shorter.
It also enforces portion control.
Also very important. I guess.
I made a huge batch of these since I plan on giving some to Harry’s brother and his family when they visit our new place today, but you can easily half the recipe if you think that 18 is a few too many muffins to have up-for-grabs in your house. I love these warm, but you can eat them any which way you like. They’ll keep for around 4-5 days in an air-tight container. But you only need to know that if you’re a wizard who can keep freshly baked muffins around for more than a day or so.
Carrot Cake Muffins
- 260 g wholemeal plain flour (1 1/2 cups)
- 60 g almond flour / ground almonds (1/2 cups)
- 20 g sweetener (1/2 cup)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- pinch nutmeg
- pinch salt
- 1/2 Tbsp baking powder
- 3/4 tsp bicarbonate of soda
- 2 free-range eggs
- 30 g coconut oil, melted (2 Tbsp)
- 340 g applesauce (1 cup)
- 1 Tbsp vanilla extract
- 1 Tbsp agave nectar (sub. for honey)
- 1 small apple, grated
- 1 large carrot, grated
- 10 g unsweetened desiccated coconut (optional)
- 10 g raisins (optional)
Pre-heat the hot box to 200C fan (400F).
Line two muffin tins with 18 cases and pop to one side.
In a large bowl, combine your flours, sweetener spices, baking powder, bicarb., salt.
Add the eggs, coconut oil, applesauce, vanilla extract, agave nectar and apple and stir until just combined.
Gently fold in the carrot along with your chosen dried fruit and / or nuts, making sure not to over-mix.
Spoon the mixture into your prepared tins and transfer to the oven to bake for 10 minutes.
After 10 minutes, reduce the heat to 175C (350F) and bake for another 7-10 minutes.
Remove from the oven and allow to cool in the tins for a couple of minutes before transferring to a wire rack to cool completely.
Nutritional Information per serving:
Calories: 120g / Protein: 3g / Carbohydrate: 17g / Fat: 4g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.