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.
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.
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
- Whisk together the eggs, butter and honey.
- Stir in the pumpkin pie spice and carrots.
- Gently stir in the coconut flour (don’t over-stir, a gentle touch is needed with coconut flour) then fold in the walnuts.
- 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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