Carrot Cake Muffins

CARROT CAKE that’s healthy, tasty, easy to make and shaped like a hand-sized muffin! This recipe is one of our favourites and you’re guaranteed to find it in our fridge or freezer at any given time.

Made with vegetables, nuts, spices, and a little sweetness makes it very nourishing and satisfying too. It’s a grain free cake muffin that the whole family can enjoy at any time of the day.

CARROT CAKE MUFFINS

Makes 15 Med Muffins

5 min prep // 30 – 40 mins bake

2 Carrots, washed and trimmed (alt. 1 carrot and 1 zucchini)

1 Cup Raw Walnuts *

1 Cup Almond Meal *

2 Eggs

1 Chia Seed Egg (3 Tbs Chia Seeds + 1/2 Cup Water)

1/2 Cup Coconut Oil or Butter

1/2 Cup Maple Syrup or Rice Malt Syrup

2 tsp ground Cinnamon

1 tsp ground Nutmeg

1 tsp Baking Powder

2 tsp Baking Soda

 

* Nut Free : replace nuts with quinoa flakes &/or oatsΒ 
  1. Oven preheating on 180C (356F)
  2. Make chia egg by placing chia seeds into a cup with water and letting stand for approx 3 mins
  3. Place carrots (and zucchini) into a food processor and pulse until chopped into small pieces
  4. Add nuts & meal (or alternatives) to the processor and pulse until chopped and combined well with vegetables
  5. Add all other ingredients and combine well until the mixture is smooth and holding together
  6. Line or grease muffin tin and spoon mixture in
  7. Bake for 30 – 40 mins, removing from oven when muffins are browned and cooked through

Serve warm or cool. The house will smell amazing too πŸ™‚

Can we kept in the fridge in an airtight container for up to 1 week or in the freezer for up to 2 months.

Hope you enjoy them as much as we do! Please let me know and share it with others that love a healthy cake muffin too.

Tracie

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