Food Dairy Friday // ‘Healthy’ Carrot Muffins

Cake, oh delicious cake! I feel like cake has always been a staple part of my diet. You can probably tell if you’ve read any of my previous baking adventures. When sugar, gluten, wheat, dairy and other things are out of your diet it become a little more challenging. Maple syrup and Deliciously Ella are basically my bffs now! In the spirit of finding alternatives to old favourites, I’ve decided to share my delicious and somewhat healthy carrot muffins recipe which is a more nutritious version of a breakfast muffin that I’ve done on here before.

Healthy Carrot Muffins

Makes 6-8 Healthy Carrot Muffins

You need:
200g of Grated Carrots
30g of Oats
50g of Buckwheat or GF flour

50g of Sultanas
1 tbsp of Cinnamon and Coconut oil
1 Egg ( or 2 tbsp of apple puree if you’re vegan./egg free)
2 tbsp of maple syrup
1 tbsp of Honey
125ml of almond (or non dairy milk)

To Do

Grate the carrots, if you have a food processor use that, honestly its life changing!

Whack all of the dry ingredients in one bowl and mix them up.

Melt the coconut oil and mix in with the wet ingredients.

Add wet and dry together and mix, before putting them in muffin cases and cooking for 35 minutes of gas mark 4 or 160oc.

Leave to cool for as long as possible and voila you have delicious, gluten, wheat and refined sugar free cakes!

I’m in love with this recipe, the cakes are moist and the flavour combinations of carrot and cinnamon is divine! You could eat these for breakfast or as a snack…. the possibilities are endless!

What’s your favourite healthy cake recipe?



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