Carrot Cake Muffins
Delicious moist and tender muffins, with only the good stuffs. The Best.
Servings 6 muffins (large)
INGREDIENTS
MUFFINS
- 1 cup spelt flour
- 1 cup almond meal
- 1 tsp baking soda
- ½ banana, mashed
- ½ cup shredded carrot - (approx. 1 ½ carrot)
- 1 flax egg* - (1 Tbsp ground flaxseed + 2 1/2 Tbsp water)
- ⅓ cup coconut honey or maple syrup
- ⅓ cup almond milk or any other nut milk
- 3 tbsp coconut oil
- 1 ½ tsp apple cider vinager organic
- 1 tsp cinnamon powder
- 1 tbsp maca powder (optional)
CRUMBLE for TOPPING (OPTIONAL)
- ⅓ cup shredded carrot (approx. 1/2 carrot)
- ⅓ cup almond meal
- ¼ cup oat flakes (small)
- ¼ cup walnuts, coarsely chopped
- 1 tbsp coconut oil
- 1 tbsp coconut honey
INSTRUCTIONS
MUFFINS
- Preheat the oven to 170 C.
- Peel and grate the carrot (if you do the crumble, grate approximately 1 ½ - 2 carrots and put 1/3 cup on the side).
- Prepare the flax egg by mixing 1 tbsp of ground flaxseed with 2 1/2 tbsp of water and let it sit for 5 minutes.
- Stir all the dry ingredients together in large bowl (spelt flour, almond meal, baking soda, cinnamon and optional maca powder). Set aside.
- In another bowl, mix all the wet ingredients together (grated carrot, melted coconut oil, coconut honey or maple syrup, apple vinegar and the nut milk of your choice).
- Mash the banana with a fork and mix together with the wet ingredients.
- Add the wet mixture to the dry mixture and combine. Add the flax egg and stir well with a large spoon**.
- Place 6 large muffin paper cases into your muffin pan and spoon the mixture evenly into it (approx. ⅔ full).
- Set the muffin pan aside and prepare the crumble (optional) or skip this step and bake directly in the oven for 20 minutes or until a knife inserted comes out clean.
CRUMBLE for TOPPING (OPTIONAL)
- Mix together all the ingredients in a bowl until you reach a sticky texture and you can form some crumble. If it is not sticky enough to hold together, add a little bit more oil or sweetener. The easiest way to form the crumble chunks is by hand.
- Place the crumble on top of the 6 muffins and press a little bit into the dough.
- Bake in the hot oven for 20 minutes. If the top is getting too brown after 15 minutes, cover the muffins with some aluminium foil to prevent the cake top from burning.
- After 20 minutes, insert a knife. If it comes out clean, the muffins are ready. Take them out and allow them to cool down.