Temptation is everywhere.
Our carrot cake muffins are full of delicious flavours and spices that everybody will enjoy – they are designed to be an occasional treat, so bake a batch and share them with family and friends.
These muffins are gluten-free, using ground almonds instead of refined flours. We’ve also replaced butter with coconut oil and sweetened these muffins with honey. To decorate these carrot cakes, we’ve used a combination of Quark and Greek yoghurt – both good sources of protein.
Follow these simple instructions to create a batch of 15 delicious muffins this weekend.
Makes 15 muffins
For the muffins:
- 250g ground almonds
- 30g rice flour
- 1 tsp bicarbonate of soda
- 1 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 110g grated carrot
- Zest of 1 orange
- 150g melted coconut oil
- 2 tbsp Greek yoghurt
- 150g raw honey
- 3 tsp vanilla essence
For the icing:
- 125g Quark
- 75g Fage Total 0% Yoghurt
- 1 tsp vanilla essence
- Juice of 1/4 an orange
- 1 tsp raw honey
- 1 tsp stevia
- 30g chopped walnuts
- Zest of 1 orange
- Combine the dry ingredients together in a bowl, excluding the carrots, so that the spices are all well blended.
- Mix the wet ingredients together in a separate bowl, until thoroughly combined.
- Stir the wet ingredients into the dry, and fold in the carrots.
- Spoon the mixture into the muffin cases, dividing between 15. They should be about three-quarters full.
- Bake in the oven for 20 minutes – then leave to cool on a cooling rack.
- In the meantime, prepare the icing.
- Mix together all of the ingredients in a small bowl until well combined.
- Once the muffins are completed and cooled, spoon 1 tbsp of the mix onto each muffin.
- Sprinkle the top with orange zest and chopped walnuts and chill in the fridge for one hour before serving.
Per 1 muffin
Calories: 247 Carbs: 12.5g Protein: 6.5g Fat: 19g
You could divide the mixture into 20 cupcakes instead of muffins, to reduce the macros per serve:
Calories: 187 Carbs: 9g Protein: 5g Fat: 14.5g