A few excess carrots in the fridge was the inspiration for today’s morning tea. These muffins are moist and delicious without having to use copious amounts of sugar. Plus it’s a great way to hide veggies and get some fibre and vitamin C into fussy eaters. Who doesn’t love carrots all dressed up as cake! They passed the toddler test with flying colours so I’m counting this one as a success!
(Note: This is a dairy free recipe)
2 medium carrots
1 cup plain spelt flour (or regular plain flour)
1/2 cup oats (blitzed into flour like consistency)
1/2 cup shredded coconut
1 tsp baking powder
1/4 cup pure maple syrup
2 tsp vanilla extract
¼ cup oil (I use olive)
1/2 cup sultanas
1/2 cup boiling water
Preheat oven to 170 C.
Put sultanas and boiling water in a bowl and set aside.
Peel carrots and blitz in food processor until finely grated (you could also grate by hand).
Combine carrots, oats, flour, coconut and baking powder in a large mixing bowl.
In a separate bowl combine egg, oil, maple syrup and vanilla. Add wet ingredients and sultana/water mix into flour mixture and stir well to combine. Do not over mix.
Add mixture to greased mini muffin tins and bake for 15-18 minutes until lightly browned.