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Carrot Cake Muffins

INGREDIENTS (Makes 12) 

  • 180g wholewheat flour 
  • ¾ tsp baking powder 
  • ¼ tsp bicarbonate of soda 
  • 1.5 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ tsp salt 
  • 120g carrots, finely grated (about 2 medium carrots) 
  • 120ml milk of choice 
  • 135g maple syrup 
  • 85g apple sauce (about 1 apple’s worth)
  • 1 egg
  • 2 tbsp olive oil 
  • 1 tsp vanilla extract

Optional add-ins:

  • 50g raisins 
  • A few handful of chopped nuts 
  • Shredded coconut 

Icing: 

  • 60g icing sugar 
  • 1 tbsp cream cheese (or vegan alternative) 
  • ½ tsp vanilla

METHOD 

  1. Preheat the oven to 180 degrees C and line a muffin tin with muffin cases 
  2. Mix all of the dry ingredients together in a medium bowl 
  3. In a separate larger bowl, whisk together all of the wet ingredients. 
  4. Add the dry flour mixture into the wet and mix until just combined. Don’t overmix! 
  5. Fold in any extras (nuts, raisins etc.) 
  6. Dollop even amounts of mixture into the liners and then bake in the oven for 18-20 minutes until golden brown and a toothpick comes out clean. 
  7. Meanwhile, mix together the ingredients for the icing until smooth 
  8. Leave the muffins to cool and then top with icing if desired

 

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