These little Muffins are a favourite for friends and family. A great way to sneak in an extra vegetable and made gluten and refined sugar-free these are a real treat!
They are super moist thanks to the olive oil and carrots so if not eating right away store them in the fridge or freeze for later use as they do freeze well.
I'm a sucker for a cream cheese icing but if you’re dairy intolerant feel free to give it a miss or use an alternate icing.
I have tried to give options and substitutes for a few of the ingredients as I can understand not everyone has all specific ingredients. With experimentation, I have found the perfect gluten-free combination with the use of the almond meal and buckwheat flour.
1 1/2 cups Almond meal
1/2 cup Buckwheat flour
1 tsp Bicarb soda
1 tsp Baking powder
2 tsp Cinnamon
1 tsp Ground ginger (optional)
1/2 tsp Nutmeg
2 Large carrots grated
1/2 cup Walnuts or pecans chopped
1/4 cup Extra virgin olive oil
3/4 cup Coconut milk (or milk of choice, Almond milk also works well)
1/2 cup rice malt syrup or honey
1 tsp Vanilla bean paste
1/4 cup Raisins (optional)
Cream Cheese Icing
100g Cream cheese- at room temperature
1 tsp Honey
1 tsp vanilla bean paste
1 tsp lemon rind
1 tbs lemon juice
Preheat oven to 160 degrees and line 18 muffin holes for later
Mix all dry ingredients together in a bowl
Mix all wet ingredients in a separate bowl. Grate the carrots and toss into the wet mix
Roughly chop the nuts. Gently fold wet mix into the dry with the nuts. Mix until combined and no dry ingredients are left at the bottom
dollop a heaped tablespoon of the mixture into each muffin tin or until 3/4 full. Bake for 20-35 minutes on 160 degrees or until lightly browned, risen and a cake tester comes out clean when tested
Whilst muffins are baking away simply mix the cream cheese icing ingredients together until combined. This is easiest to do when the cream cheese is at room temperature. Test taste the Icing until it's at a sweetness you enjoy