These super moist carrot cake muffins are the perfect treat! Carrot cakes are seemed to be the healthiest cake however it is actually full of sugar and high in fats. This is why we created an alternative carrot cake muffin that is healthy, super moist, has no refined sugars and is high in fibre.
Serves: 6 Big Muffins
Prep time: 20 minutes
Bake time: 50-60 minutes
2 cups of grated carrot
1 cup of oat flour (you can blend rolled oats to a powder)
½ a cup of tapioca flour
½ a cup of coconut flour
1 teaspoon of baking soda
1 ½ a teaspoon of baking powder
½ a teaspoon of cinnamon
¼ of a teaspoon of ground ginger
½ a cup of chopped walnuts
2 flax eggs
A pinch of salt
1 teaspoon of vanilla essence
⅓ of a cup of coconut yoghurt
¼ of a cup of melted coconut oil
8 dates soaked
½ a tablespoon of maple syrup
Optional: top with a spoon of coconut yoghurt and walnuts
Preheat your oven to 180C fan-forced and line your muffin tray with parchment paper
Soak your dates in boiling water and create your flax egg
Add your carrots, vanilla essence, coconut yogurt and maple syrup to a blender and blend until your form a smooth mixture
Mix your flours, baking soda, baking powder, cinnamon, ginger, walnuts and salt in a bowl.
Create a well in a bowl in your carrot mixture and coconut yoghurt and fold until the mixture is well combined
Spoon your mixture into the muffin tray
Place in the oven for 50-60 minutes or until baking the tops of the muffins are lightly browned and should lightly spring back or you can insert a toothpick and if it comes back clean they are done.
Let it cool on a wire rack for at least 15 minutes
Enjoy your moist carrot cake muffins topped with some coconut yogurt and walnuts.