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our gift to you

Feed them right from the start


Carrot and Cinnamon Muffins

Serves: 10 regular or 24 mini muffins|Prep: 20 minCook: 35 min

Gluten Free Dairy Free High in Fibre

Serves: 10 regular or 24 mini muffins|Prep: 20 minCook: 35 min

My mum always served carrot cake at family celebrations when I was a child. Now my kids love this healthier version topped with macadamia cashew nut frosting when we have friends over for afternoon tea. Made from almond meal and eggs, this carrot muffin will not spike blood-sugar levels plus carrots are high in beta-carotene and fibre.

Ingredients

Method


1 ¼ cups (5 ¼ oz) almond meal
½ cup (2 4/5 oz) pumpkin or sunflower seeds, processed into a fine meal
1/3 cup (1 ¾ oz) coconut sugar
1 tsp baking powder
Pinch Himalayan rock salt
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
2 large eggs
1/3 cup coconut oil, melted
1/2 tsp vanilla extract or powder
1 ½ cups (4 ¾ oz) carrot, peeled and finely grated


Equipment
Electric hand mixer
1. Preheat oven to 355°F and line a muffin tray with muffin liners.
2. In a large bowl, place all dry ingredients and whisk until well combined.
3. In a small bowl, beat the eggs with an electric mixer.
4. Add coconut oil and vanilla extract and beat with an electric mixer until well combined. Pour this mixture into the bowl with the dry ingredients and whisk to combine.
5. Gently fold in the grated carrot.
6. Pour batter into the muffin liners and bake for around 30 to 35 mins, or until a cake tester comes out clean.
7. Remove from oven and allow to cool.

Tip:
Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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