This recipe for carrot cake muffins is one of Rita Catalino’s favourites! Perfect for using up fresh produce that’s past its prime and a great way to meet your vegie quota.
What you’ll need:
- 3 cups almond meal
- ¼ tsp baking soda
- 1 tsp baking powder
- Cinnamon
- ½ cup apple sauce
- ¼ cup coconut oil
- 5 free range eggs
- 1 cup shredded carrot
- Vanilla extract
- Dark sugar-free chocolate, grated, to garnish
What you’ll do:
Mix together the first four ingredients in a bowl. Mix remaining wet ones in another bowl until well combined. Add the dry ingredient mixture to the wet one and combine until smooth. You can mix by hand or in a blender for a smoother consistency. Pour into a mini muffin tin or loaf tin lined with parchment paper and bake for 30 to 35 minutes at 190°C until golden brown or until a metal toothpick comes out dry.
Pro tip: “To emulate the icing on standard carrot cake and impart a tantalising contrast to the carrot’s natural flavour, try mixing a scoop of your favourite protein powder with a few drops of water and mixing to a paste. For a syrup to pour over, simply add more water or reduce the amount of protein powder. Cinnamon swirl is my favourite!”
NUTRITION: 115 calories, 8 g carbs, 5 g sugar
