Carrot Cake Muffins

While the Easter chocolate may have been eaten at a rate beyond normal, the desire for healthy(ish) snacks and baking still seems to be high. Here’s a way to use up the bunny’s carrots in a muffin that is as easy to make as it is to eat!

Don’t have the right spices during self-isolation? Consider a pinch of allspice, a 1/2 tsp of ground ginger or add in some pumpkin spice! And a dash of vanilla extract can never hurt. The spices & flavour are what really make this recipe delicious!

Probiotic food: No - but a strained Greek yogurt could be used as part of an icing for the muffins! (Note: if you use raw honey in the muffins instead of maple syrup the baking is likely to harm the probiotic action - you could consider using it in your Greek yogurt icing, though)

Prebiotic food: Chia seeds, banana

Servings: 12 muffins

IBS-low FODMAP friendly?  Yes - as long as you use maple syrup and gluten-free flour (instead of coconut flour which could be a problem)

IBD-AID friendly? This is a great recipe for phase 2 & 3 - especially if you use honey instead of maple syrup and skip the nuts (unless you grind them in). A Greek yogurt & honey ‘icing’ would be perfect!  

Reflux friendly?  Yes!

Ingredients:

• 1 ¼ cup Almond Flour

• 2 Tbsp Coconut Flour (or Gluten-free Flour)

• 1 tsp Baking Soda

• 1/2 tsp Sea Salt

• 1 tsp Cinnamon

• ⅛ tsp Ground Nutmeg (optional)

• 1.5 tbsp Chia Seeds

• 1 Large Banana (mashed)

• 1 tbsp Extra Virgin Olive Oil or Melted Coconut Oil

• 3 Eggs

• 1/4 cup Maple Syrup or Honey

• 2 Grated Carrots

• ½ cup Chopped Pecans/Walnuts (optional) 

Directions:

1. Preheat the oven to 350ºF (177ºC).

2. Add the dry ingredients (flours, baking soda, salt, cinnamon, nutmeg and chia seeds) in a large mixing bowl and mix with a whisk or fork.

3. Mix the wet ingredients (banana, oil, eggs, maple syrup and grated carrot) in a separate medium sized mixing bowl.

4. Add the wet ingredients to the dry ingredients together and stir until well mixed.

5. Fold in the chopped nuts.

6. Line a muffin tin with muffin papers. Ladle the mix into the tins. Pop in the oven for 30 minutes. Freeze the muffins for an easy grab-and-go snack.