Hello, lovely readers!
Today I have a healthy carrot cake muffins recipe for you all! I normally make a carrot cake or a carrot loaf using a very similar recipe but this week I decided to make it a bit more wholesome (using buckwheat flour) and make muffin portions 🙂 I hope you enjoy it but do feel free to add anything else you would like 🙂 I made mine not very sweet so I would suggest adding either some more maple syrup or 1/2 cup of sugar as thats what I do for the carrot cake I normally make. Either way- this recipe is really nice: healthy, filling and perfect for the morning as it’s not too sweet- just a little from the applesauce and the maple syrup.
Recipe: makes about 10 muffins
1 cup wholegrain flour
1 cup buckwheat flour
1 1/5 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 tsp baking powder
2 tbsp maple syrup (if you like a sweet muffin- add more or 1/2 cup sugar)
3/4 cup applesauce
2 1/2 cups grated carrots
2. In a different bowl- mix the wet ingredients: eggs, maple syrup, applesauce.
3. In the dry ingredients bowl add the wet mixture and the carrots. Mix thoroughly.
4. Line cupcake or muffin tin with cupcake liners or put the batter directly into the tin that is greased with a bit of coconut oil or butter- just keep it at a minimum. (I would actually recommend not using cupcake liners because these little ones are so healthy they aren’t very fatty and may stick).
5. Fill tins 3/4 of the way and bake at 180 degrees C for 15-20 minutes.
Let me know if you try these out!