Prep Time:35 mins
Cook Time:17 mins
These delicious ginger & maple muffins are wonderfully good for you - but not if you eat as many as we did the first time I made them! They are incredibly more-ish and if you don't tell your children there's carrots in them - they will never know as the carrot pretty much disappears when baked into the body of the cake. They will happily gobble down these free-from delicious & nutritious muffins.
- 1 Tbs ground flaxseed (a.k.a linseed)
- 1 C m!lk alternative
- 1 C gluten-free oats*
- ¾ C maple syrup
- ½ C oil (sunflower or melted coconut)
- 1 Tbs ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 Tbsp cider vinegar
- 2 C grated carrots (use finest setting - this is about 3 carrots or 250g)
- 1 C gluten-free self raising flour*
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
Preheat the oven to 180°C (fan) and line your muffin tins with cases.
Into your mixing bowl add the flaxseed, m!lk alternative, oats, maple syrup, oil, spices, salt and vinegar. Give it a good stir.
Now grate your carrots as fine as you can and add them to the mix followed by the flour, bicarb and baking powder. Give it all a stir so it's just combined then dollop out into the waiting cases and pop into the oven for 20 minutes to bake.
When they come out of the oven leave them in their tins for 5 minutes before placing on a cooling rack.
*if you are ok with gluten this recipe also works with regular flour & oats