Ok, now let me begin by telling you that this is my best creation yet – Carrot Cake Muffins. Free from refined sugar and dairy and packed full of healthy nutrients. Plus, you’re sneakily getting in your veg!
Carrot cake has always been a favourite of mine. Very rarely will you find me eating a cake that doesn’t include some sort of chocolate however, this does it. It’s the flavours and the texture of the muffin that really makes your palette go crazy.
I made these yesterday and within seconds of them cooling my family were stuffing them into their mouths as quickly as possible. Now I hate to use this word but it really was the only way my mother and I could describe these… Moist. Probably the most moist muffin I’ve ever had where it’s crispy golden on top and then the magic works with the moisture created inside the muffin. Heaven.
Now, who want’s the recipe?! You do, of course you do.
Serves 6 muffin cups
125g almond flour
2 tbsp Sukrin coconut flour
1/2 tsp baking soda
3/4 tsp pepper
1 1/2 cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2 eggs (room temperature)
65g refined coconut oil
100g SweetFreedom dark fruit syrup
2 tsp vanilla extract
75g grated carrots
6 pecans to top
Begin by pre-heating your oven to gas mark 4 and place your muffin cups in a muffin baking tray (you don’t have to use the muffin cups – just line the tray with some coconut oil)
In a bowl, mix together the dry ingredients (almond flour through to the spices). Set this aside. In a large bowl, mix together the eggs, coconut oil, fruit syrup, and vanilla. Once mixed add the dry mix to the wet mix until all is combined together and then gently fold in the grated carrots.
Divide the mixture evenly among the muffin cups and bake for 30 – 35 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool completely to keep their form then eat to your hearts desire!