A couple of nights ago, I had a sudden urge to make muffins – at midnight, of all hours (lol). Carrot was to be the key ingredient because I had tons to get through and whatever I made, they needed to be healthy-ish. A quick Google search later and I came across this lovely recipe from Little Spice Jar. These carrot cake muffins are ridiculously easy to make – and you’re bound to have alot of the ingredients in your cupboard already. I was surprised by the addition of coconut (which is why I changed the title), but it makes them very flavoursome. I also took out the nuts and only used wholemeal flour, rather than a mix with plain. Finally, I changed the measurements so I ended up with 6 muffins and a cake loaf. If I had an extra loaf tin, I’d probably have yielded 12. Check out my remixed recipe below:
- 150 g whole wheat flour
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 42 g coconut oil
- 87 g brown sugar, packed
- 60 ml apple sauce
- 30 ml greek yogurt
- 2 medium eggs, room temperature
- 1 teaspoon vanilla extract
- 2 carrots, finely shredded
- 87 g shredded sweetened coconut
- 50 g raisins
- A handful of oats
Method
- Preheat oven to 175 degrees C. Line cupcake baking pan with cupcake cases, sprinkle half the oats on the cases and set aside. If you’re also using a loaf tin, grease it with a bit of coconut oil.
- In a medium bowl, sift together whole wheat flour, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined – about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots, shredded coconut and raisins. Pour into prepared cupcake pans. Sprinkle the remaining oats on top.
- Bake for 20 – 23 minutes or until a tooth pick inserted in the centre comes out clean or with just a few crumbs.
