Healthy Spiced Carrot Muffins

healthy spiced carrot muffin recipe

Healthy spiced carrot muffin recipe

I have been meaning to post this recipe for ages now, but I decided to wait a little closer to Christmas because of the spicy and nutty flavours of these deliciously moist muffins. They are the perfect Christmas-morning breakfast treat – AND they are healthier than the average muffin! Okay, so I did not omit the sugar (I know everybody hates sugar these days, but you have to remember that you can also get sick from having low blood-sugar levels, so I feel moderation is key with everything). Instead of using wheat flour, I used rye to give the muffins this amazing, wholesome texture that was intensified beautifully by the buttermilk which I added to this recipe. I also swopped out the fattening cream cheese icing for a simple drizzle of honey and fresh pecans. Right now I’m beginning to feel remorse for having done that, but the muffins still stood out great on their own. I really hope that you will give this recipe a try – and I also hope that you will love it just as much as I did!

Ingredients:

Dry Ingredients: –

  • 375 ml rye flour
  • 175 ml corn flour
  • 1 tbsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 275 ml finely grated sweet carrots
  • 500 ml treacle brown sugar
  • 1 tbsp ground cinnamon
  • 2 tsp ginger powder
  • 1.5 tsp ground nutmeg

Wet Ingredients: –

  • 500 ml buttermilk
  • 250 ml milk
  • 175 ml virgin coconut oil
  • 2 eggs
  • 2 tsp cinnamon essence

For Topping: –

  • 125 ml roughly-chopped, fresh pecan nuts
  • Organic honey for drizzling

Method:

  1. Sieve flour, baking powder, baking soda & salt together in a large mixing bowl. Mix through the rest of the dry ingredients. Make sure that the carrots are spread evenly through the flour mixture.
  2. In a separate bowl, whisk eggs & coconut oil together for about half a minute and then pour in the buttermilk, milk and cinnamon essence.
  3. Once the wet ingredients are mixed through, fold half of it into the flour bowl, stirring, and then fold the other half so that you have a smooth batter (except for the graininess of the carrots, of course!).
  4. Grease muffin baking tins, spoon batter in, being careful not to over fill the tins. I usually fill them up to the 3/4 mark.  Bake these babies at 180° C for 15-20 minutes.
  5. Hold on there – we are not done yet! Once your muffins are fresh out the oven, drizzle your honey over them, and top with the fresh pecans.

Enjoy your Christmas treat!

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2 Comments on “Healthy Spiced Carrot Muffins

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