These Carrot Cake Muffins are filled with each carrot puree and grated carrot making them excellent for breakfast for a snack!
I used to be scared I wasn’t going to have a publish to share with you all at present as a result of as I mentioned on Saturday, this has been a tricky week. A number of illness going round in the home and many guests. I’m not complaining in regards to the guests, however I may most undoubtedly do with out the illness!
However, then I remembered that I made these scrumptious Wholesome Double Carrot Cake Muffins a couple of days in the past, so that you’re in luck 🙂 I feel I forgot about them as a result of I ate your entire pan of muffins in 2 days so there have been had been no reminders laying round!
I’m calling these double carrot muffins as a result of they include each carrot puree and grated carrots giving them an additional particular carrot taste and an exquisite orange coloration! It additionally means they’re filled with a number of veggies! I used coconut sugar and vanilla extract for sweetening so they’re refined sugar free in addition to dairy and gluten free. So, principally what I’m saying is that there isn’t a cause to not make these Wholesome Carrot Cake Muffins!
Wholesome Double Carrot Cake Muffins
Complete Time: 45 minutes
Yield: 14 1x
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons floor cinnamon
- 1/2 teaspoon floor ginger
- 1/2 teaspoon floor cloves
- 1/2 teaspoon grated nutmeg
- 2 giant eggs
- 1 cup coconut sugar sugar
- ½ cup coconut oil or vegetable oil
- 1/2 teaspoon vanilla extract
- 1½ cups carrot puree*
- 1 cup grated carrots
Directions
- Pre-heat oven to 350 levels F. Mix the flour, baking powder, baking soda, salt, and all of the spices in a medium sized bowl and blend till mixed.
- In a big bowl, add eggs, coconut sugar and oil. Beat with an electrical combination for 20 seconds. Add the pureed carrot and blend for 15 seconds. Add the dry components to the moist components, in two batches, and beat till all the pieces is mixed, about 20 seconds. Fold within the grated carrots with a spatula or spoon.
- Line a muffin tin with liners and use a big ice cream scoop (or a ¼ cup) to scoop the batter into the muffin tin. Bake muffins till a toothpick comes out clear, about 25-Half-hour. Let muffins cool on a cooling rack for Half-hour earlier than consuming.
Notes
*I made my carrot puree by steaming about 4 cups sliced carrots till fork tender after which mixing till clean in a meals processor.
- Prep Time: 15 minutes
- Prepare dinner Time: 30 minutes
- Class: Breakfast, Gluten Free, Dairy Free
