Spiced Carrot & Walnut Muffins
I based this on Paleomom’s Carrot-Parsnip Muffins, I’ve had complaints of too much cake in the house so I wanted to make a more savoury muffin using veg that still had some sweetness to it. I use coconut sugar as it’s less sweet and has a lower GI, but you could substitute with muscovado sugar or agave nectar, which are more readily available if you wanted (if using agave increase the coconut flour slightly to balance the consistency). I thought they needed tweaking but the review panel thought they were perfect so here’s the recipe.
- - 2 cups grated carrot
- - 1 cup grated courgette
- - 4 eggs
- - ½ cup coconut sugar
- - 2 tbsp extra virgin olive oil
- - 1 ½ cups almond flour (or other nut flour)
- - 1 tbsp coconut flour
- - 1 tsp baking soda
- - ½ tsp bicarbonate of soda
- - ½ tsp vanilla extract
- - ½ tsp allspice
- - ¼ tsp ginger
- - ¼ tsp nutmeg
- - ½ tsp cinnamon
- - 1 cup chopped walnuts
- - 1 cup large raisins/ sultanas/ chopped dates
Finely grate carrot and courgette, it will take a while, you could always roughly chop and pulse in a blender/ food processor but I opted for the old fashioned way.
Mix wet ingredients (eggs, carrot, courgette, oil, and vanilla) in a large bowl to form a batter, I pulsed the batter in the blender for a minute to get some air into the mix.
Mix dry ingredients (coconut sugar, almond flour, coconut flour, baking soda, cream of tartar and spices) in a small bowl.
Add dry ingredients to wet ingredients and stir until combined into a very thick batter; fold in walnuts and fruit.
Spoon into muffin cases and bake for around 35 mins at 170c fan (190c conventional, 375f), they’re ready when a metal skewer comes out relatively clean.
Notes: This batter is runnier than usual as the carrot/ courgettes are quite juicy, don’t be alarmed, the muffins may take a little longer to cook though. Fairy cake sized muffins take around 10 mins less and make for great snacks – my batch made 6 full-size muffins and 8 mini-ones.
The second time I made these I didn’t have enough courgette so I made up the amount with grated butternut squash, tasted delish!