Description

Carrots are a great source of beta carotene, the precursor to vitamin A. This means they’re a source of antioxidants and are good for your immune system, eye health, and skin. There’s no better way to enjoy this nutritious and fibre-rich veggie than in a delicious carrot cake muffin!

Ingredients

Scale

1 ¼ cups spelt flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cups grated carrots
1 cups unsweetened oat milk
1/4 cup pure maple syrup
1 egg
1 cup organic raisins (optional)

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Instructions

Preheat your oven to 350^oF. Line a muffin tin with silicone or parchment liners, or spray with coconut oil.
In a large bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves.
In a medium bowl, combine the carrots, milk, syrup, and eggs.
Gently fold the wet into the dry until combined. Add raisins, if desired. Do not overmix!
Divide the mixture among the 12 muffin cups.
Bake for 20 minutes or until a fork comes out clean.

Notes

Time-Saving Tip

If you have a food processor, use it to save time grating the carrots.

Make it Dessert

Add 1/2 cup of pure maple syrup (instead of 1/4 cup) and top with whipped coconut for a delicious dessert.

Make it Vegan

Use a flax egg.