Healthy Carrot Muffins

While Cerys was busy helping Jodie with her Harry Potter lego set I decide to bake some carrot muffins in the hope that Cerys would eat them for a snack.

I felt bad not letting her make them as she loves to bake but I have been advised not to let her see what goes into the food is given to her or she won't eat it.

I didn't want to rush her straight into a sweet muffin as she is struggling with sweet foods and will have to be gradually introduced back to sweet foods as it has been such a long time since she actually ate anything sweet (but she needs to up her calorie intake dramatically and only healthy foods will not give her what she needs) so I omitted sugar and replaced it with maple syrup.

Ingredients

1 1/2 cups wholemeal spelt flour

1 1/2 tsp baking powder

1/4 cup quinoa flour

1 1/2 tsp ground cinnamon

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 cups peeled, grated carrot

1/3 cup extra virgin olive oil
1/3 cup maple syrup or honey

2 eggs, room temperature

1 cup plain Greek yogurt

1 tsp vanilla extract

Method

1. Preheat oven to 200°C fan. Place paper muffin cases separately into a 12 hole muffin tin.

2. In a large bowl, combine flours, baking powder, cinnamon, bicarbonate of soda, salt, ginger and nutmeg, Stir well to combine. Add grated carrot, stir to combine.

3. In a medium bowl, combine flour and maple syrup, beat together with a whisk. Add eggs and beat well, add yogurt and vanilla extract and mix well until combined.

4. Pour wet ingredients into dry ingredients and mix with a wooden spoon, just until combined. Divide batter between the 12 muffin cases. Sprinkle top with a little ground cinnamon.

5. Bake for 13-15 minutes or until golden and cooked in the centre (insert a toothpick into centre of muffin, if it comes out clean they are ready.

6. Allow to cool on a wire rack.

Enjoy.

Comments

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