This refined sugar free recipe can be baked into one large cake. Simply line a 30cm cake tin with baking paper, add the batter and bake at 170°C or 150°C fan-forced for 1 hour.
Prep time: 10 mins
Cooking time: 30-45 minutes
Serves: 10 – 12 muffins
Ingredients:
¼ cup coconut sugar/coconut nectar
¾ cup light olive oil/macadamia nut oil
¼ cup maple syrup
3 eggs
1 tsp. Vanilla extract
1 cup wholemeal self-raining flour
½ cup wholemeal plain flour
1 tsp. bicarbonate of soda
½ tsp. ground cinnamon
2 carrots, peeled and grated
½ cup walnuts (optional)
To serve:
Natural/Greek yoghurt or
Cream cheese frosting made with Philadelphia cream cheese, vanilla extract and 1 tsp. coconut sugar.
Method:
Preheat oven to 170°C or 150°C fan-forced. Line a muffin tray with 10-12 patty pans
Mix coconut sugar, oil, maple syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until well combined
Sift flours, bicarbonate of soda and cinnamon into a large bowl
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in grated carrot
Divide mixture evenly between 10-12 patty pans and bake for approx. 30-45mins until cooked. Remove from the oven and allow to cool completely before icing
Store in an airtight container in the fridge for up to 3 days
Leftover muffins can be wrapped in plastic and stored in the freezer for up to 3 months.
Comments