Carrot muffins

I felt like baking but had no fun seasonal ingredients and wanted to use what I have, so I decided whip something up from pantry essentials and some tired carrots and a ripe pear that I had sitting in the fridge veggie section. These turned out great, perfect midweek snacks for those home office coffee procrastination moments. Also good for kids as low in sugar and there is heaps of hidden nutrients !

Carrot Muffins (GF, DF)

2 carrots, grated
1 pear (or apple)
2 eggs (replace with flax eggs if needed)
1/2 C soy/almond/oat mylk
1/4 C coconut oil
1 tsp vanilla
1/4 C maple syrup

1 C flour (I used a mix of buckwheat/brown rice/tapioca if no need for GF use spelt or oat)
1/2 C almond meal
1/3 C coconut sugar
1.5 tsp baking soda
0.5 tsp salt
1 tsp cinnamon
0.5 tsp ginger
1/2 C rolled oats (GF if needed)
40 g sultanas (or handful of chopped dates, seeds or nuts)

Topping (optional):
2 tbs rolled oats
1/4 C walnuts, chopped
1 tbs coconut oil, melted
1 tbs coconut sugar

1. Heat oven to 190 Celcius.
2. Place mylk, melted coconut oil, maple syrup, pear/apple chunks, vanilla and eggs in blender. Blend until smooth.
3. Mix all dry ingredients in a bowl.
4. Poor the wet mix to the bowl with the dry ingredients, mix.
5. Fold in grated carrots and sultanas.
6. Spoon the mix in a silicon muffin tray (I also used some coconut oil for oiling).
7. Mix all topping ingredients together and sprinkle on top of each muffin.
8. Bake in the oven for 15-25 minutes, depending on the size of the muffins. I used a small muffin trays, which made 12-16 small muffins and they were ready after 15 min, but if using large ones keep checking and bake for 25 min if required.

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