Let AIA Vitality Ambassador Marika Day guide you in the fine art of baking the perfect carrot cake muffins. No gluten allowed!
Earn 25 AIA Vitality Points by watching this video. Remember to watch to the end!
*Standard AIA Vitality point-earning rules apply. The maximum Points you can earn per week for these nutrition activities is 25 Points.
Running time: 13 minutes
These delicious carrot cake muffins, care of Marika Day, contain zero percent gluten while maintaining 100 percent carrot-cakey satisfaction.
Not only that, but their handheld size makes them perfect for healthy snacking on the go.
Hungry? Read on. This recipe makes 12 muffins.
INGREDIENTS:
1 large or 2 small carrots grated
1 cup buckwheat flour
1 cup almond meal
3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 cup maple syrup
3/4 cup milk
1 tsp vanilla extract
1/3 cup roughly chopped walnuts
Cream Cheese Icing
250g cream cheese
3 tbsp maple syrup
1 tsp vanilla extract
Dash of milk
METHOD:
- Preheat oven to 180 degrees Celsius and grease a muffin tray.
- Place ingredients into a large mixing bowl and mix until well combined.
- Add carrots into another mixing bowl with wet ingredients and mix together.
- Combine wet and dry ingredients and mix until no lumps of flour remain
- Spoon mixture into prepared muffin tin and place in the oven to bake for 25-30 minutes or until cooked through.
- Remove muffins from tray and allow to cool on a wire rack.
- To make the icing, combine cream cheese with maple syrup, vanilla and 1 tbsp milk. Whisk with electric beaters or by hand until smooth and creamy. Add any additional syrup or milk to sweeten or thin the icing to desired taste and consistency.
- Once muffins are completely cool, ice with cream cheese frosting and top with a few extra crumbled walnuts.
- Serve right away.
