Any way of including vegetables in baking is a win for me! Carrot cakes are wonderful but usually full of sugar, these little muffins are sweetened with natural honey which gives them a lovely flavour.
I make mine gluten free but you can also use regular flour. You can make regular sized muffins but I love making mini ones as they fit so well into lunch boxes and are great for a quick snack. These also freeze really well so you can cook up a batch and pop them in the freezer for when you need them.
Makes 12 muffins or 24 mini muffins
Ingredients:
120g buckwheat flour or whole-wheat flour if not GF
50g oats
85g honey
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
250g of greek yogurt (sub for applesauce if no yogurt)
100g or 1 large finely carrots grated
2 eggs
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
30g raisins, choc chips or chopped nuts (optional)
Method:
Preheat the oven to 180 degrees C (350F), grease a 24-cup mini muffin tray (I use a silicon mold from Amazon) or a normal sized muffin tray with coconut oil.
Mix the yogurt, eggs, coconut oil, carrots, vanilla essence and honey together in a mixing bowl until combined. Then add the flour, oats, baking powder, bicarb of soda, salt and cinnamon and mix to combine. Then add the raisons, chopped nuts or choc chips if using and gently stir in.
Add a spoonful of the mix to your tray or mold, you want to fill them nearly to the top, just leaving enough room for them to rise. Bake for 16-18 minutes for mini muffins, or until lightly golden brown around the edges and a food pick is inserted into the middle comes out cleanly. (If making larger muffins check after 18 -22 minutes, if not cooked leave in for a few more minutes).
Remove from oven, leave to cool for a few minutes and then transfer to a cooling rack. Store in an airtight container for 2-3 days.
Enjoy!
Comments