Spiced Carrot Cake Muffins

can be dairy-free if you don't do lactose!

can be dairy-free if you don’t do lactose!

Did you know that willpower is finite?

That explains why every diet is doomed to fail, it also explains why – after three weeks of puritannical eating – Sunday found me baking.

I was so ready to fall off the wagon and hit that.

also, they smell amazing so if you're selling your house and buyers are coming over, whip up a batch

they smell amazing so if you’re selling your house and buyers are coming over, whip up a batch

The ‘that’ in question turned out to be these muffins. It was originally going to be a rhubarb crumble but the supermarket was out of rhubarb so I wept bitter tears and moved on to Plan B.

These guys are perfect for fall and a great way to get veggies into sweet-toothed kids. I’d make up a batch for any Halloween parties that might be on the horizon.

they taste 150% better with a cup of earl grey (science!)

they taste 150% better with a cup of earl grey (science!)

I’d also make up a batch for rainy days, cold weather, long afternoons, tea breaks and just-in-case-someone-drops-by.

But that’s just me.

Spiced Carrot Cake Muffins (makes 8)

  • 1 cup grated carrot (3 small carrots)
  • 3 tbsps coconut flour, sieved
  • 1 generous tbsp pumpkin pie spice
  • 3 large eggs
  • 4 tbsps butter, melted (or coconut oil if you’re dairy-free)
  • 3 tbsps honey
  • 1/3 cup chopped walnuts
  1.  Whisk together the eggs, butter and honey.
  2. Stir in the pumpkin pie spice and carrots.
  3. Gently stir in the coconut flour (don’t over-stir, a gentle touch is needed with coconut flour) then fold in the walnuts.
  4. Spoon into a muffin tray and bake at 400 for 15-17 minutes until firm. Let cool before removing from tray.

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7 thoughts on “Spiced Carrot Cake Muffins

    • I’d say leave them out altogether! If you still can’t imagine them without that crunchy component then something like sunflower seeds would work too.

  1. Made these on four occasions so far, defiantly a new favourite! So easy and a healthy option for mum’s group morning tea. Of course I’ve adapted the recipe to my own taste (like to medle with these things!) and prefere sultanas in the mix, with just cinnamon instead of pumpkin spice, pop a walnut in top. Thanks Cat for another winner!

  2. Pingback: Honey & Flax Coconut Flour Bread | Things My Belly Likes

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