These carrot muffins are a very simple alternative for a healthy breakfast or snack. Normally vegetables might not be associated with these types of recipes, but carrots have a good amount of natural sugars, and they match perfectly with the nuts and cinnamon.
Ingredients:
100 gr of flour (the type you prefer)
100 ml of milk or natural yogurt
2 eggs
75 gr of dates or date paste (I use only 50 gr, I don’t like too sweet muffins)
2 large carrots
Some walnuts
1 tablespoon coconut or extra virgin olive oil
1 teaspoon of baking powder
1 teaspoon of cinnamon, half of nutmeg, a quarter of ginger, 1 pinch of salt
Preheat the oven to 180 degrees. Blend the dates (or date paste) together with the milk (or yogurt). Add the eggs and beat all together. Then add the flour little by little through a sieve, to avoid lumps, add the spices, the baking powder, the oil and a pinch of salt, and mix with the blender or with a spoon until the mixture is homogeneous.
Finally, peel and grate the carrots as finely as possible, break the nuts into small pieces, add all them to the previous mixture and integrate. Fill successive muffin forms with a spoon and bake for about 20 to 25 minutes.
Tips and tricks:
- The proportion of main ingredients is 100 grams of each. I always insist that the quantities are always relative and that they depend on taste and the “eye”, but this is more delicate when it comes to baking. To prepare more quantities, the ingredients can be increased in that proportion (150 gr of flour / 150 ml of milk / 3 eggs, etc).
- We can vary the amount of dates according to how sweet we want the result. I use between 50 and 75 gr, but it can go up to even 100.
- The tastiest result is achieved using Medjool dates, although for this type of recipe it is easier to use date paste,
- The detail of crushing the dates with the liquid allows to protect the blender, but also in order to get an easier to handle paste.
- If you have a form for pudding or cake instead of muffin, you can double the quantities and use this same recipe, increasing the baking time to about 45 minutes.
- I usually use silicone forms, which are non-stick. If using common ones, it is advisable to butter them previously.
- The indicated cooking times are always relative and depend on each oven. The muffins (or the cake) are ready when you prick them with a toothpick and it comes out clean.
- I like to stick to the stated spice ratios so that cinnamon takes center stage. Nutmeg and ginger can be too dominating when used in excess.
- I like to use buckwheat flour for this recipe, but spelt or oatmeal works great too. And I normally prefer to use wholegrain flour, as already stated in my post about tips for a healthy lifestyle.
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