carrot muffins

This recipe is dairy free, sugar free and gluten free. it is one of my favourite cakes and it is has more carrots than flour. This recipe can either be turned into individual muffins (makes 12) or a whole cake. I then serve it with coconut yoghurt, but you can serve it with the classic cream cheese, lemon juice and xylitol if you wish. Perfect for kid’s parties!!

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS makes 12 muffins or 12 cake portions:

200gr (3-4) carrots, grated

130gr self raising flour

45gr buckwheat flour

50gr xylitol

2 eggs

2tbsp flaxseeds ground

half banana, mashed

160ml organic sunflower oil

2 tsp baking powder

1 tsp xanthan gum

1 tsp ground cinnamon

1/2 tsp ground nutmeg

100gr sultanas

70gr walnuts, roughly chopped

  • you can also use only self raising flour if you prefer, but the buckwheat gives it a wholewheat effect
  • preheat oven at 350F/175C
  • in a large mixing bowl combine the sunflower oil, xylitol, banana and eggs and whisk together until  mixed
  • add grated carrots, nuts and sultanas to the egg mix and mix with spatula
  • then mix the flour, buckwheat flour, xanthan gumbaking powder, cinnamon and nutmeg and add to the egg mix and stir well

   

  • place in oven for 25-27 minutes or until a wooden toothpick comes out clean from the centre
  • cool and then you can serve with coconut yoghurt on top
NUTRITIONAL VALUE PER  MUFFIN
energy kcal 264.8
fat 17.4
of which saturated 2.1
carbohydrates 22.3
of which sugars 8.8
fibre 1.6
protein 10.5
salt 0.3

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