Healthy Carrot Cake Muffins
Healthy Carrot Cake Muffins - A little bite of carrot cake heaven - ZERO oil, ZERO refined sugar. Easy to make & delicious!
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½ cup porridge oats plus extra for sprinkling
¾ cup white plain flour
¾ cup wholewheat plain flour
bicarbonate of soda
A pinch of salt
7 tablespoons yoghurt
maple syrup honey
Zest of an orange
eating apples grated
I used Braeburn
1 cup about 2 to 3 carrots
½ cup chopped walnuts
½ cup sultanas
Optional creamy topping:
A splash of milk
A little orange zest
Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6
The muffin mixture:
Mix oats, flours, baking powder, bicarb, salt and cinnamon in a large mixing bowl and make a well in the centre.
Whisk together the eggs, yoghurt and orange zest in a jug, pour onto the dry ingredients and briefly mix together.
Add the apple, carrots, walnuts and sultanas and mix in until combined.
Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
Bake in the oven for 20 minutes until golden brown. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
Optional Creamy Topping:
Whisk the mascarpone and maple syrup together, adding a splash of milk to slacken the cream.
Spread onto the top of each muffin and sprinkle with chopped walnuts and orange zest.
Don't over mix or you will have heavy muffins.
Healthy Carrot Cake Muffins freeze well.