Carrot Cake Muffins
Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 12 muffins
Ingredients
- 1 1/2 cups whole meal flour
- 1 cup coconut sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tblsp flax seeds
- 1 large carrot – finely grated
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup almond milk
- 1 tsp apple cider vinegar
Optional
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 cup muffin tin with cases
- Put all the ingredients into a large bowl and stir together until just mixed.
- Divide evenly among the 12 cupcake cases then sprinkle with a pinch per muffin of oats if using
- Bake for 25 minutes until a toothpick or skewer inserted into the centre of a muffin comes out clean
- Leave to cool in the tin for 5 minutes before taking out of the tin and cooling completely on a wire rack
- The carrots in these muffins keep them lovely and moist for 2-3 days after baking if stored in an airtight container. They also freeze really well!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/carrot-cake-muffins/