Carrot cake is a funny old thing isn’t it? It’s like it was way ahead of its time; these days people are putting all sorts of vegetables into their sweet baked goods – courgette, sweet potato, beetroot, you name a vegetable and there is probably a cake recipe that uses it somewhere. Except maybe kale, but I could be wrong – if anyone has any good kale cake recipes do let me know!
The great thing about carrot cake (and these muffins in particular) is that due to the sweetness and moistness of the carrots, you don’t really need to use much else to sweeten it and it also has the benefit of being lovely and light. These muffins are naturally sweetened with carrots, apple and banana (although you can add a couple of tablespoons of maple syrup if you like them a little sweeter) which means they taste delicious but unlike conventional muffins they won’t play havoc with your blood sugar levels.
These are another of our recipes which are great for breakfast on the run – you can make a batch on the weekend and just grab them as you’re leaving the house during the week. They’ve got lots of oats in (so plenty of slow release energy) as well as ground almonds (a great source of protein and good fats) and coconut oil (another good fat right there), so all in all they’re a pretty good thing to start the day with. Of course if you’re having a more leisurely morning (or afternoon snack) you could smother some nut butter on top which we’d thoroughly recommend too.
- 2 cups oats
- 1/2 cup ground almonds
- 1/2 cup unsweetened almond milk
- 3 medium carrots (or 4 small), grated
- 1 ripe banana
- 1 large apple, cut into quarters and de-seeded
- 2 flax eggs (2 tbsp ground flax seed left in 6 tbsp water for 10 minutes)
- 4 tbsp coconut oil, melted
- 1/2 tsp ground cinnamon
- 4 tbsp maple syrup (optional)
In a mixing bowl, combine the oats, ground almonds and cinnamon, then stir in the grated carrots, almond milk, coconut oil, flax eggs and maple syrup (if you’re using it). Pop the apple and banana in a food processor or high speed blender and whizz until they become a puree. Pour this into the mixing bowl and stir well so that everything is combined.
Spoon the mixture into cake cases and bake in the oven at 180 degrees for 25-30 minutes, or until a fork comes out clean. They should still be quite soft in the middle (they will harden a little during cooling) so set them aside for half an hour or so to cool. Decorate with nuts, seeds, or coconut flakes and store in an airtight container.
Love, Mrs H xx