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delicious sugar free carrot cake muffins, fantastic for lunchboxes, breakfast, baby led weaning.

Carrot Cake Muffins

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Baking

Description

These delicious Carrot Cake Muffins are fantastic for school lunches. Sweetened only with fruit and containing a generous serve of vegetables these are a fantastic snack for kids and adults alike.


Ingredients

Scale
  • 3 medjool dates, seeds removed
  • 1 tbsp vanilla extract
  • 1 ripe banana
  • 3/4 cup of milk
  • 1/2 cup low flavoured extra virgin olive oil
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1/8 tsp fresh nutmeg (optional)
  • 2 medium grated carrots
  • 1/4 cup sultanas (optional)
  • 1/4 cup walnuts (optional)
  • 2 cups wholemeal flour
  • 2 tsp baking powder

Instructions

  1. Preheat your oven to 180c and line and grease a medium sized muffin tin
  2. In a small food processor blitz the medjool dates and vanilla extract to form a paste. If the dates are a little dry and do not break down add a small amount of water.
  3. In a large bowl mash the banana and whisk in the date and vanilla paste with the egg, milk and oil
  4. Once combined whisk in the cinnamon and nutmeg (if using) and then stir through the carrots, sultanas (if using) and walnuts (if using)
  5. Add the flour and baking powder and mix carefully until just combined, taking care not to over-mix
  6. Spoon into the prepared muffin tray and bake for around 15-18 minutes or until lightly golden and a skewer inserted into the centre comes out clean

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