Among the worst things about trying in order to avoid whole wheat (at least for me!) is the thought of not having cakes and biscuits any longer. Personally I don’t have the perseverence to avoid things such as this therefore having a wholesome option is definitely going to be a winner! I find it easy to prevent bread and pasta but a nice slice of cake with a sit down elsewhere is a little bit of heaven. (Notice to self – investigate the possibility of healthful banoffee pie. I possibly could make large numbers.)
This is my first attempt at baking with coconut flour and I have to say these carrot muffins were a roaring success. I ate 2 of the when they came out of the range – please tell me I’m not the only one who does this? ‘Keep to cool’ – Significantly!?.
I immediately regretted only making 1 batch.
They’re extremely swift to throw together though so I can see plenty of these in my own future! I’m considering lemon and blueberry as well as espresso flavoured. They’re really handy for breakfast time – and convenient to throw into a lunch package also.
They freeze very well and can have defrosted in your lunchtime container by lunchtime. This recipe for carrot muffins originated from the reserve The FODMAP Answer which I bought within the kindle store. This is actually the 1st recipe I made from this book, it has been such successful I’m sure I’ll be trying more! The recipe is definitely moderate in FODMAPs due to the almond flour – so if you are following that diet you need to probably stick to just 1 of the – woops.
On the plus part these are gluten free, dairy products free and clear of refined sugars and all guilt. I mean there’s banana, carrot and coconut in here, that’s 3 of the 5-a-day
Substances for Carrot Muffins
1 heaped teaspoon of floor cinnamon
1 teaspoon surface nutmeg
1 large ripe banana
1 teaspoon of cooking powder (gluten free)
1. Preheat range to 180C Enthusiast. Grease your muffin tin using the coconut oil. I made some of these in paper plus some directly within the tin. They come out much better completed directly within the tin!
2. Lightly defeat the 4 eggs. In a little dish mash the banana and add the maple syrup, vanilla and carrots. Blend these in using the eggs.
3. Mix the dried out substances in. Combine before you get a good batter. Spoon it in to the muffin tin. (Notice: The original recipe called for salt, I didn’t place it in. It also requested a tablespoon of cinnamon – I utilized a heaped teaspoon instead and it was a lot. Finally, I added baking powder – be sure to use gluten free when i was scared they’d be like little rocks without it….)
4. Bake for 25-30 mins until they are crispy at the top and springy to touch.
5.
Cool the carrot muffins in the tin for ten minutes before turning out. (I will not judge you unless you follow this step.)
We made whipped coconut cream with vanilla and maple syrup to serve these with. It’s therefore tasty with one of these muffins. I followed the guidelines here to create it.
They’ll retain in an airtight container for 3 days and tiramisu cheesecake will freeze well wrapped in clingfilm.
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