You’ve got to be mad not to like carrot cake. That is, unless you’re diabetic and the carrot cake in question is packed full of sugar with an added bonus of sugary icing on top. Ot maybe you will, but your pancreas definitely wont.
These muffins take all the tast parts of carrot cake but minus a load of the unnecessary carbs and sugar to create a sweet treat that not only tastes amazing but won’t take much bolusing either. They also include dark chocolate chips, because why the hell not?
The ones I made for this recipe could probably have done with 5 minutes less in the oven but, luckily for me, my better half prefers things a bit on the well done side. And you better believe I wasn’t going to re-make them as I had other things to do with my weekend! ?
1 Hour 15 Mins Prep & Cooking Time
225g grated carrot
100ml of sunflower or vegetable oil
55g of Total Sweet Xylitol Sweetener (or your preferred sweetener of choice)
2 tbsp of honey
1 tsp vanilla essence
2 beaten eggs
110g plain flour
110g peanut flour (almond or coconut flour would also work)
1 tsp bicarbonate of soda
4 tsp of sweet curry spice
Small packet of dark chocolate chips
- Preheat oven to 160 °C (fan)
- Mix together all the wet ingredients (grated carrot, oil, sweetener, honey, vanilla essence and beaten eggs) in a bowl.
- Once the above are nicely mixed together go ahead and add all the remaining dry ingredients (plain flour, peanut flour, bicarb of soda, sweet curry spice and chocolate chips) and give them a good stir again.
- Spoon the mixture out into your muffin tin, using cases if you have them or greasing the tin of you do not.
- Cook in the oven for 1 hour, rotate halfway through and keep a close eye in the last 15 minutes to prevent burning.
- Once finished make sure you have one while they’re still warm because honestly that’s when they’re at their absolute best!