- Prep in 20 minutes
- Cook in 36 minutes
Coming in a very close 2nd place to banana bread, carrot cake has to be one of my absolute favourite baked treats. I adore the slightly savoury sweetness of it, the texture is just divine, and with the dappling of gorgeous walnut pieces…my goodness I’m salivating already!
In my muffin version of this classic I’ve called on a selection of naturally gluten free ingredients for the dry elements, and replaced the usual wet ingredients with beautifully sweet fruits to really bring down the sugar content. The large quantity of fibre and addition of cinnamon aids in the balancing of our blood sugar, and if you want to swap out the maple syrup/honey for another banana they will work just as well, you may need just a touch more almond milk though.
Perfect for afternoon snacking, a speedy breakfast on the go, or generally just delighting in whenever you fancy, I hope you enjoy these little cuties as much as I do!
- Makes 10-12
- Gluten Free
- Low Sugar
- Family Friendly
1 large organic egg (for a vegan version use 1 tablespoon ground flaxseed mixed with 4 tablespoons water)
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup maple syrup or honey
1/2 cup 1 sweet apple, finely grated
1/2 cup coconut palm sugar
1/2 tsp sea salt
1 1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon (ground ginger & nutmeg also work brilliantly)
1/2 cup unsweetened almond milk
1 heaping cup (packed) grated carrot
2/3 cup gluten free rolled oats
1/2 cup ground almonds
1 cup + 2 tbsp buckwheat flour
1/4 cup raw walnuts pieces
Preheat the oven to 190°C. Prepare a muffin tin with liners (I find the freestanding silicone muffin cases are great too).
In a bowl mash the banana then add the egg, maple syrup, olive oil and whisk to combine. If using a ‘flax egg’ mix the flaxseed and water in a separate bowl and leave for 5 minutes to thicken before mixing with the other ingredients.
Next add the grated apple, coconut sugar, bicarbonate of soda, salt and cinnamon and whisk to combine. Add the almond milk and stir.
Add the grated carrot and fold through.
Add the oats, ground almonds and buckwheat flour in batches, gently mix through until just combined. Fold through the walnut pieces.
Divide evenly among 12 muffin tins, filling them all the way up to the top.
Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the centre comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking!
Remove from oven and let set in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
If using silicone moulds wait until they no longer feel hot on the bottom before you turn them out as if you try to unwrap them too quickly they can fall apart.
Once cooled, store in a covered container or bag at room temp to keep fresh for 4-5 days. Once completely cool they can also be frozen for up to 3 months.