Carrot & Maple More-ish Muffins

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more-ish muffins… now there are 18…

Theses muffins taste marvellous! Even better; they are packed full of root veg and have no refined sugar in them! Your children will be oblivious to the fact they are eating vegetables as the carrots are grated finely and so merge into the cake with no tell-tale-trace! These are the sweet, muffin treats you can justify indulging in.

For a party I would ice them with a vegan-cream-cheese ginger icing for adults and an orange version for children. Nothing fancy for us at home where these work as a grab and go brekkie or after dinner sweet-treat… we love them just as they are.

Not only are they missing the refined sugar you find most cupcakes, they are also missing egg, dairy, soya, gluten and they are nut free too! You can make them your own by changing the spicing, I love nutmeg and ginger with my carrots and muffins, but some people prefer cloves.

I hope that you enjoy them as much as we are. 🙂 They are delicious on a summery day like today.

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oats, maple & spice (all things nice)

Carrot & Maple More-ish Muffins – Ingredients

gluten-free oats, maple syrup, grated nutmeg, ground cinnamon, ground ginger, ground flaxseeds, grated carrots, oil, cider vinegar, baking powder, gluten-free self raising flour

Carrot & Maple More-ish Muffins – Process (makes 20)

  • Preheat your oven to 180° C (fan)
  • In a bowl combine:
    • 1 C gluten-free oats
    • 1 C maple syrup
    • ½ nutmeg grated
    • ¼ tsp ground cinnamon
    • ¼ tsp ground ginger
      IMG_7328
      carrot-tastic 😀
  • Make sure they are mixed well and set aside
  • In a new bowl combine:
    • ¼ C ground flaxseed
    • 1 C water
  • Stir and set aside
  • Pop some muffin cases into your muffin trays
  • Grate:
    • 200g of carrots finely
  • Add the following to the soaking oats:
    • 200 g finely grated carrots
    • flaxseed and water combo
    • 3 tsp baking powder
    • 1 ½ C gluten-free flour
  • Stir until its all just about combined
    IMG_7331
    ready to bake
  • Spoon out into your waiting muffin cases
  • Pop into the oven for 20 minutes
  • When you get them out of the oven leave them in their tins for 5 minutes
  • Then place on a cooling rack

ENJOY!! Mine are disappearing fast! I have included a photo so you can see how the carrot disappears into the cake, and how in spite of no egg or soya or dairy these cakes are perfectly light and the texture all good cakes should be 😉

no carrot visible in this light and fluffy muffin
no carrot visible in this light and fluffy muffin
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