Carrot Cake Muffins

A few excess carrots in the fridge was the inspiration for today’s morning tea. These muffins are moist and delicious without having to use copious amounts of sugar. Plus it’s a great way to hide veggies and get some fibre and vitamin C into fussy eaters. Who doesn’t love carrots all dressed up as cake! They passed the toddler test with flying colours so I’m counting this one as a success!

(Note: This is a dairy free recipe)

Ingredients

2 medium carrots

1 cup plain spelt flour (or regular plain flour)

1/2 cup oats (blitzed into flour like consistency)

1/2 cup shredded coconut

1 tsp baking powder

1 egg

1/4 cup pure maple syrup

2 tsp vanilla extract

¼ cup oil (I use olive)

1/2 cup sultanas

1/2 cup boiling water

Method

Preheat oven to 170 C.

Put sultanas and boiling water in a bowl and set aside.

Peel carrots and blitz in food processor until finely grated (you could also grate by hand).

Combine carrots, oats, flour, coconut and baking powder in a large mixing bowl.

In a separate bowl combine egg, oil, maple syrup and vanilla. Add wet ingredients and sultana/water mix into flour mixture and stir well to combine. Do not over mix.

Add mixture to greased mini muffin tins and bake for 15-18 minutes until lightly browned.

Enjoy!

C.C.

xo