Carrot muffins Recipe

A gluten free recipe for a great coffee cake or muffin.

  • Preparation
    10mins
  • Cooking time
    30mins
  • Rest time
    10mins
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Ingredients

Pour people
  • Whole egg(s) : 2 whole
  • Rapeseed oil : 70 ml
  • Banana(s) : 1 whole
  • Honey : 2 tbsp
  • Coconut palm sugar : 2 tbsp
  • Apple(s) : 1 whole
  • Carrot(s) : 2 whole
  • Maldon salt : 1 pinch(es)
  • Bicarbonate of soda : 3 g
  • Ground cinnamon : 0.5 Tsp
  • Rolled oats : 100 g
  • Goat Milk : 0.1 L
  • Gluten free flour : 2 tbsp
  • Walnut piece(s) : 50 g

Method

  • ETAPE 1

    Heat the oven to 190*C
    Peel and mash the banana, peel and grate the carrots and apple.
    Add the eggs and oil to a mixer and whisk until light and fluffy.
    Add the banana, honey and sugar and continue whisking until well combined.
    Add the apple and carrots, salt, bicarb, cinnamon, oats, oat milk, and flour and mix together by hand.

  • ETAPE 2

    Divide this mix evenly into muffin cases, should make 6 to 8, depending on size of cases.
    Sprinkle the walnuts over the top and put in the oven for about 30 minutes.
    Check them by inserting a skewer into the center, if it comes out clean, they are done.

Chef's tip

«Change up the spices or try adding some dry fruit like raisins or apricots to this recipe.»

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