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Carrot Cake Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 yield
Calories 120 kcal
Author Lottie Lifts

Ingredients

  • 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)

Instructions

  1. Pre-heat the hot box to 200C fan (400F).

  2. Line two muffin tins with 18 cases and pop to one side.

  3. In a large bowl, combine your flours, sweetener spices, baking powder, bicarb., salt.

  4. Add the eggs, coconut oil, applesauce, vanilla extract, agave nectar and apple and stir until just combined.

  5. Gently fold in the carrot along with your chosen dried fruit and / or nuts, making sure not to over-mix.

  6. Spoon the mixture into your prepared tins and transfer to the oven to bake for 10 minutes.

  7. After 10 minutes, reduce the heat to 175C (350F) and bake for another 7-10 minutes.

  8. 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.

Recipe Notes

Nutritional Information per serving:
Calories: 120g / Protein: 3g / Carbohydrate: 17g / Fat: 4g