Carrot Cake Muffins
Updated: Aug 13
These muffins are slightly sweet, creamy and yet healthy. Delicious as a snack or breakfast!
CARROT CAKE MUFFIN
Servings: 9 muffins Preparation time: 10 minutes + 30 minutes in the oven
200 grams of carrots 1 banana 3 eggs (or flax eggs) handful of raisins 200 grams of oatmeal flour 1 teaspoon of cinnamon 50 grams of coconut oil 25 grams of maple syrup 1 teaspoon of vanilla extract pinch of salt Topping: 25 grams of coconut oil 1 tablespoon of maple syrup 1 tablespoon of coconut milk handful of walnuts, chopped
Preheat the oven to 175 degrees. Put 9 muffin tins in a muffin baking tin.
Microwave the coconut oil until it liquefies. Let it cool down for a while.
Grate the carrot and mash the banana. Put this together in a bowl and add the eggs and vanilla extract. Stir well until smooth.
Then add the oatmeal flour, cinnamon and salt and mix together.
Now add the coconut oil, maple syrup and raisins and stir this just until it is nicely combined throughout the mixture.
Spoon two tablespoons of the mixture into the muffin tins and bake for 30 minutes in the oven.
Now make the glaze, by heating the coconut oil and maple syrup in a saucepan. Once the coconut oil has liquefied, add the coconut milk. Stir well until the mixture has thickened, then pour over the muffins. Sprinkle some more walnuts on it.
Can be stored in an air-tight container for 2-3 days.