Carrot cake muffins

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Carrot cake muffins Easy Food

Makes 12


1½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp allspice
100g oats
50g ground almonds
120g wholemeal flour
1 egg
60ml olive oil
1 ripe banana, mashed
50g honey
50g brown sugar
½ tsp sea salt
120ml unsweetened almond milk
2 large carrots, peeled and grated
80g sultanas
80g white chocolate, chopped (optional)
A handful of walnuts, chopped


  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper cases.
  2. Stir together the first six ingredients until combined.
  3. Whisk together the next seven ingredients in a separate bowl until combined. Gradually stir in the flour mixture.
  4. Stir in the carrots, sultanas and white chocolate (if using).
  5. Divide the batter among the muffin cups and sprinkle the walnuts over the tops. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean.

Per serving: 183kcals, 8.1g fat (1.1g saturated), 25g carbs, 10.6g sugars, 3.9g protein, 3g fibre, 0.259g sodium

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