Recipes, sweet

Carrot cake muffins

With dark chocolate chips, raisins and walnuts added!

This is a healthy version which is vegan, gluten-free and refined sugar free! The recipe is simple and will make you want more than one. That I can assure you, it’s almost impossible to stay away from them when you have 12 of those made.

It’s great consistency to be gluten-free so there’s no exception making them!

 

The recipe for my healthy carrot cake muffins:

250 ml buckwheat flour

250 ml oat flour

2 teaspoon baking powder

1 1/5 teaspoon cinnamon

1/5 teaspoon cardamom

2 tablespoons melted coconut oil

2 tablespoons flax meal together with 6 tbsp water

2 tbsp Greek yoghurt

250 ml oat milk

3 shredded carrots

4 tbsp honey

Add a handful of raisins, chopped walnuts, dark chocolate minimum 70% each.

 

Directions

1. Mix all the dry ingredients together.

2. Make the vegan substitute egg by mixing the grounded flax seeds with water combined and let it soak for about 5 minutes.

3. Blend the wet ingredients together with the dry and stir.

4. If the batter is too thick and dry, add a one more tsp of melted coconut oil and some oat milk to smoothen it up.

5. Then add in the shredded carrots to the batter, together with the chopped walnuts and dark chocolate, finishing off with the raisins in the end.

6. Distribute the batter in muffins tins, put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes which will make them rise. After put it down to 180 degrees Celsius and the muffins should be ready by 12 minutes!

7. The batter makes for 12 muffins, first let them cool down before you eat them and enjoy!

If you want to make them fancy, add frosting and some other toppings!

Easter is already here, so I wanted to get a feel of it by adding some cute, little Easter eggs on top of the cup cakes. A sweet cheese cream frosting will also do!

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Healthy carrot cake muffins

I mean, look at these beauties! They are super delicious and healthy, a win win! I was looking for a healthy treat after my operation for the sinuses and this was what came to my mind! I’m so happy with the result being my first try making them!

Here is my recipe of a healthy version of the carrot cake muffin:

Ingredients

250 ml of buckwheat flour

250 ml of rolled oats

2 tsp baking powder

1 1/5 tsp cinnamon

1/5 tsp cardamom

2 tbsp melted coconut oil

2 tbsp flax meal + 5 tbsp water

2 tbsp Greek yoghurt

250 ml oat milk

1 cup of shredded carrots

2 tbsp honey [if you want the muffins sweeter you can add 2tbsp more]

1 handful of chopped walnuts

Directions

1. Start making the flax meal by blending the flax seeds in a blender if you don’t have them grounded from before. Let the flax seeds soak in water for 10 minutes in the fridge. This is the vegan substitute for egg!

2. Mix all the dry ingredients together, make sure the oats are grounded so the batter has a smoother texture.

3. Blend the wet ingredients together with the dry and stir.

4. Add the carrots to your batter and the chopped walnuts. You can also add raisins if you want. Then distribute the batter in muffin tins.

5. Put the oven on 220 degrees Celsius and let the muffins bake first for 8 minutes, that will make them rise. After put it down to 180 degrees and the muffins should be ready by 12 minutes!

6. Let them cool down and enjoy!

Ps: they are gluten free and sugar free so everyone can enjoy them!

No need for sugar, I’m sweet enough!