Who said carrot cake had to be unhealthy?
These breakfast carrot cake muffins are packed with fiber, goodness and spices plus low in added sugar!
They’re great for batch cooking so that you have brekkie covered for a few days, they go really well with some nut butter and you can decide how sweet you want them!
Plus they contain lots of nutrition from both fruit & veg and have a decent amount of anti-inflammatory spices in them for good measure!
Recipe (makes12-13)
-140g flour (I used 100g wholemeal & 40g self raising)
-60g plant protein (I used pea based, but can sub more flour & add a touch more sweetness)
-1 tsp baking powder & 1/3 tsp baking soda
-2 eggs room temp (sub chia eggs for vegan version)
-120g fruit puree (I often use baby food pouches/ mashed banana)
-80g dried fruit of choice pre soaked
-150ml water or milk of choice make sure it’s room temp
-15g coconut oil melted
-1 tsp cinnamon, 1/2 tsp ginger & 1/2 tsp turmeric (last one optional)
-2 to 3 Tbsp coconut sugar (I like to keep this minimal then create a nut butter mix with some honey to spread on top so don’t need lots of added sugar)
-2 medium/large carrots, grated
Directions
-Pre soak the dry fruit if its too dry for 10mins
-Mix together the wet ingredients (eggs, fruit puree, oil, water) but make sure everything is room temp or the coconut oil will solidify again
-Add the dry ingredients and mix gently then add in the dried fruit & grated carrots then combine, I like to leave this to absorb & thicken then pre-heat the oven to 150c fan
-Spoon into muffin/bun cases & pop into the oven for 20-22 mins or until golden (you may need longer as my oven cooks fast)
