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Carrot Cake Mini Muffins

Ingredients

1 cup brown rice flour

½ cup almond meal (or other nut meal)

1 tsp xantham gum or arrowroot flour

2 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ cup grated carrot

½ cup Nourishing Bubs Pumpkin / Nourishing Bubs Sweet Potato Puree (5 blocks defrosted)

½ cup pitted medjool dates, finely chopped (or processed into paste)

½ cup chopped walnuts

½ cup honey or maple syrup

2 eggs

¼ cup coconut oil melted

 

  1. Method

    1. Preheat oven to 180° Line mini muffin tin with small patty papers.
    2. Place all dry ingredients in a medium bowl and mix to combine. Make a well in the middle.
    3. Combine honey, coconut oil and eggs. Pour into well. Stir until combined.
    4. Stir in pumpkin puree, grated carrot and medjool dates.
    5. Spoon mixture into patty pans and fill 2/3 of the way up. Bake in oven for 15 minutes or until golden and skewer comes out clean.

     

    Note: Cooked muffins can be frozen individually and defrosted as required.

 



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