Easy peasy carrot cake muffins

I love carrot cake. What I don't love is the amount of fat and sugar in it. So here is an healthier option - Carrot Cake Muffins

Ingredients - Makes 12 muffins

Carrots - 330grams once peeled and grated 

Plain flour - 280grams

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

Pinch of salt

2 teaspoons of cinnamon 

1 medium egg

120 grams of white sugar

90 ml almond milk

90ml vegetable oil 

1 teaspoon vanilla essence (I use vanilla paste)

3 tablespoons honey 

I used 80 grams cream cheese and kept adding icing sugar unti thick enough. You don't have to have icing, but its extra yummy. 

Recipe 

1 Preheat your oven to 190c and put 12 muffin cases into your baking tray.

2 Sift all dry ingredients into a bowl - flour, baking powder, bicarbonate, salt and cinnamon. 

3 In a separate bowl, break the egg, then add milk, sugar, vanilla essence and honey. Then add the oil.

4 Stir the wet ingredients in with the dry. Do not over mix, it will be lumpy.

5 Spoon into muffin cases and cook for 20 minutes. (Times may be different, check with a scewer)

6 Top with the icing if you want. 

 Let me know how you get on with these. I hope you love them as much as I do.

much love, 

Nat xxx