We all know what it’s like to crave something a little bit sweet and cakey. The problem is that many muffins and cakes are packed full of white flour and sugar – all the ingredients we try and avoid.
However, all the muffins and sweet ol’ stuff can’t be out. Preparing your own baked goods, gives you control over what stays in (and what goes out!), which is nutritious, low GI snack that can be thoroughly enjoyed!
These carrot cake muffins combine freshly grated carrot with mashed banana, low GI wholemeal flour and almond meal to create a filling, tasty treat.
They’re also sugar and dairy free, making them ideal for people following a low fructose eating plan or for those who have lactose issues. If you don’t happen to have any spare bananas, grated apple could also work really well.
- 1.5 cups grated carrot
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 cup chopped dates
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup mashed banana
- 1/4 cup oil (olive, coconut or macadamia are all suitable)
- 3 eggs
- 2 tsp baking powder
- 2 tsp chia seeds (optional)
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp freshly grated apple
- 1/2 tsp salt- to taste
1. Preheat oven to 180 C
2. Place carrot, flour, almond meal, baking powder and walnuts in a large bowl
3. In a separate bowl or in your blender (if you don’t have a hand/stick blender) combine the
4. Blend until smooth
5. Pour the blended ingredients into the mixing bowl and use a wooden spoon to fold through
6. When batter has come together, set aside for 5 minutes to thicken
7. Use the 2 tsp. olive oil to grease a muffin tray, alternatively, use patty cases/muffin cases
8. When cups are fully greased or patty cases in place, spoon the batter into the tray
9. Place in the oven for 25-30 min
10. Muffins are cooked when an inserted skewer comes out clean.
Makes 12 muffins – Cal per serve – 100 to 110 Kcal