I made these delightfully Healthy Carrot Cake Muffins, for a lovely friend of mine who had recently had a baby. I had thought about making a nourishing stew or a lasagne, but then I remembered that these are all meals she can enjoy preparing at night, when her husband is home to help with the baby. I know I loved nothing more in the early days of motherhood of getting back into the kitchen – a relishing break from nursing a bub all day long!
With that said, quick and nutritious snacks whilst breastfeeding and home alone all day aren’t as accessible when you have an adoring little newborn requiring your total attention….unless however, you have something prepared in advance…. which to summarise, is why I made these Healthy Carrot Cake Muffins for my lovely friend.
They’re packed full of goodness with fresh carrot, almond meal, wholemeal spelt flour, maple syrup, sultanas, dates, cinnamon, rolled oats, coconut oil, coconut milk, desiccated coconut and organic eggs. If that doesn’t sound like nourishing goodness, then what does?
So here it is – a recipe to enjoy by all (and not just nursing mothers!) xx
- 2 Mixing bowls
- Wooden spoon
- Muffin tray
- 4 eggs, beaten
- 1/3 cup coconut oil
- 1 cup coconut milk
- 3 tbsp maple syrup
- 2 lrg carrots, grated
- 1/2 cup sultanas
- 1/2 cup dates, finely chopped
- 1 cup wholemeal spelt flour
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 1/2 cup rolled oats
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp seasalt
- Pre-heat a convection oven to 160 degrees Celsius*.
- Line a 12 capacity muffin tray with muffin papers and set aside.
- In one bowl, combine the ingredients of bowl #1.
- In a second bowl, combine the ingredients of bowl #2.
- Add bowl #2 to bowl #1 and mix to combine with a wooden spoon.
- Pour the mixture evenly into the muffin tray.
- Transfer to the over and bake for 50 minutes, or until lightly golden.
*It is best to put your oven on convection mode, because fan force may cause the top to burn, before the centre cooks.
If to be consumed the same day as baking, keep on the bench. Otherwise refrigerate in an airtight container for up to one week.
- As a breakfast muffin
- For morning or afternoon tea
- As a dessert with cream, ricotta cheese or ice-cream, subject to your appetite for dairy!