Bake Time:
20 minutes
Enjoy the delightful flavors of carrot cake in a healthy and easy-to-make form with these carrot cake muffins. Perfect for meal prep or a weekend treat, these muffins are made with wholesome ingredients like grated carrots, buckwheat or spelt flour, and flax seeds.
They offer a moist and flavorful bite with a hint of warm spices, providing a nutritious option without compromising on taste. Whether you’re planning ahead for the week or indulging on a cozy weekend morning, these carrot cake muffins are a delicious and guilt-free choice.
Servings:
12 muffins
Ingredients
Method
Preheat oven to 180°C and spray a 12 count muffin pan with non-stick spray or line with muffin paper cups.
In a large mixing bowl, whisk together the eggs, mashed banana, sugar (or Xylitol), buttermilk, and coconut oil.
Sift in the flour, baking powder, all spice and sea salt. Stir until combined. Lastly fold in the grated carrots and pecan nuts (if using).
Divide batter equally into the prepared 12 count muffin tray.
Bake in preheated oven for 20 to 22 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.
Yoghurt maple drizzle: Mix together 400 g full cream yoghurt and 2 tablespoons raw maple syrup. Drizzle over muffins and top with extra pecan nuts if desired.