Carrot Cake Muffins
We love a good muffin: doughy inside; crispy top; naturally sweet; soft and moreish; and swirled with Perfect Nut Butter. These Carrot Cake muffins are packed with flavour and are the ideal afternoon pick me up or delicious after-dinner treat when you need something to satisfy your sweet tooth.
This recipe makes around 20 muffins.
120g coconut oil (you can sub with olive oil if preferred)
2 cups unsweetened nut milk (we used Rude Health Hazelnut Milk and it worked a treat)
8 tbsp Maple Syrup (or sub for your preferred sweetener)
300g ground almonds
200g grated carrot (2 x medium sized carrots)
200g sultanas or raisins
200g Teff Flour
100g Buckwheat Flour
4 tbsp desiccated coconut
2 heaped tbsp Nut Blend Perfect Nut Butter
Rind + Juice of 1 Lemon
2 tsp vanilla extract
½ tsp ground ginger
2 tsp mixed spice
2 tsp turmeric
4 tsp (gluten-free) baking powder
½ tsp bicarbonate of soda
Pinch of freshly ground black pepper
Pinch of salt
Melt the coconut oil. Add the nut milk, lemon juice and rind, maple syrup, nut butter, vanilla, spices, pepper, salt, carrot, sultanas, walnuts, coconut and almonds and stir thoroughly.
Sieve in the flours and baking powder / bicarb. Mix well. If a little dry add a splash more milk.
Use an ice cream scoop to fill 20 muffin cases (in a muffin tin) and bake for 20 mins in 180°C oven.
Serve warm on their own – or try ladening with coconut yoghurt, nut butter or fruity jam. Delicious!