Vegetables in sweet treats can be controversial, but you can’t disagree that carrot cake is close to being heavenly. I have incorporated veggies into some other treats before like my Peanut Butter Chickpea Blondies, but there’s nothing like going back to a cosy classic. Carrot cake is the most loved tea time cake for its warming spices, tangy icing, and moist texture, but what if I told you that these muffins can also be eaten for breakfast? That’s correct, they are secretly healthy. What more could we possibly need in life than a not-so-classic and healthy revamp of the family favourite?
With Easter around the corner, these can be whipped up and ready on the table in under an hour for the whole family to enjoy as part of brunch or a treat. The recipe is great to get the kids involved as it really is simple to make with a simple list of ingredients, and also gives an opportunity for some fun muffin decorating, allowing even the big kids to get creative!
I created these carrot cake muffins after playing around with my Fool-proof Banana Bread recipe, which I altered to create these… and, I think they are creeping to the top of my favourites list! The muffins can be baked in any size muffin cases, or alternatively in a standard loaf tin or small round cake tin if you prefer you carrot cake sliced.
Warm and hearty flavours will always be my number one choice, and the blend of carrots, cinnamon and vanilla is simply unbeatable, especially paired with a tangy whipped coconut yogurt frosting these, as mentioned many times above, are decadent and naughty tasting.
200g spelt flour (or flour of choice)
30g of oat flour (blended oats)
130g of coconut sugar
2 tablespoons of chia seeds
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
1teaspoon of cinnamon
2 tablespoons of coconut oil
5 tablespoons of plant milk (I used almond)
3 very ripe bananas (mashed)
2 grated carrots
1 teaspoon of vanilla paste
1 tablespoon of apple cider vinegar
Pinch of salt
6 tablespoons of coconut yogurt
3 tablespoons of maple syrup
Preheat the oven to 180℃.
Next, fill a muffin tin with twelve cupcake cases and set aside.
Combine all of the dry ingredients in a large mixing bowl.
Add the mashed banana, carrot and plant milk, to the dry ingredients and mix well. Add the vinegar last and mix quickly*.
Distribute the batter evenly across the cases, filling them 3/4 of the way up, and place in the center of the oven.
Bake for 22-25 minutes at 180℃ until risen and golden.
Let the muffins cool for at least 30 minutes before frosting. To make it simple combine the yogurt and maple syrup and spoon onto each muffin, finishing them with a pinch of cinnamon.
*It is essential to add the vinegar last as it is the key to the rise of your muffins, without all the science jargon (which even I don’t understand) it simply reacts with the bicarbonate of soda making your muffins fluffy!
As always, I’d love to see you guys enjoying these recipes, and so make sure to tag me in your creations on Instagram (@wikis.vital.way), and leave a like and comment below this post!