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.

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Ingredients:

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 

(optional)

To Decorate:

  • 30g chopped walnuts
  • Zest of 1 orange

Method:

  1. Combine the dry ingredients together in a bowl, excluding the carrots, so that the spices are all well blended.
  2. Mix the wet ingredients together in a separate bowl, until thoroughly combined.
  3. Stir the wet ingredients into the dry, and fold in the carrots.
  4. Spoon the mixture into the muffin cases, dividing between 15. They should be about three-quarters full.
  5. Bake in the oven for 20 minutes – then leave to cool on a cooling rack.
  6. In the meantime, prepare the icing.
  7. Mix together all of the ingredients in a small bowl until well combined. 
  8. Once the muffins are completed and cooled, spoon 1 tbsp of the mix onto each muffin.
  9. Sprinkle the top with orange zest and chopped walnuts and chill in the fridge for one hour before serving.

Macros:

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

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