Carrot Cake Muffins

Carrot Cake Muffins

Banana Bread
FLAVOUR, SPICE & EVERYTHING NICE

There are many moments in life when having wholesome baked goods on hand would be helpful, but one can’t just carry around a cake. These melt-in-your-mouth carrot cake muffins have all the flavour, spice and decadence of their larger counterparts in an at-the-ready size for bribes, meltdowns and pick-me-ups.

Gluten free, dairy free, refined sugar free, vegan

What you'll need:

Carrot Cake Muffins

  • Hill St Wholefoods Banana Bread mix
  • 1 tsp mixed spice
  • 1 tsp baking powder
  • 3 large eggs (or flax egg)
  • 1/2 cup olive oil
  • 1 cup grated carrot (1-2 carrots)
  • 1/2 cup crushed pineapple with juice
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Cream Cheese Lemon Icing

  • 1/2 cup cream cheese
  • 1 1/2 cups sifted icing sugar
  • 1 Tbsp lemon juice

For a vegan option replace the cream cheese with 1/4 cup plain coconut yoghurt and 1/4 cup vegan butter or solid coconut oil.

Method:

  • Pre-heat oven to 180 degrees fan bake. In a bowl, combine the Hill St Banana Bread mix, cinnamon, mixed spice and baking powder.
  • In a separate bowl whisk the eggs and oil together. Mix in the pineapple and grated carrot.
  • Fold the wet mixture into the dry mixture. Add in the raisins and chopped walnut pieces and fold into the batter.
  • Put 12 muffin cases into muffin trays and spoon mixture into the cases.
  • Fan bake for 25 minutes.
  • Icing: beat all icing ingredients together with an electric beater until smooth. Once cooled, top the muffins with lemon frosting or enjoy them as they are. 

Easy Carrot Cake Muffins

Eliana Glover Banana Bread

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